There’s a saying often repeated among American food and wine professionals (the first time our American blogger heard it, it was uttered by legendary restaurateur Danny Meyer): If it grows with it, it goes with it.

We just loved this post by veteran wine blogger and writer Vicki Denig on “The wines to drink with 7 iconic Italian dishes.”

White truffles from Piedmont? Nebbiolo (check!)

Bistecca fiorentina? Chianti (is there any other?)

Trenette with Pesto? Vermentino (so good)

And, of course, ragù alla bolognese? None other than Lambrusco!

When you travel to Emilia, you’ll find that the Emilians drink nothing but Lambrusco. It’s the canonical pairing for their style of cooking and their famous food products (Prosciutto di Parma, Culatello, salumi, Parmigiano Reggiano, etc.).

Italy’s intrinsic regionalism is part of what makes the mosaic of its gastronomy so fascinating and compelling.

We couldn’t have been more thrilled that Vicki recommended our wines in her post.

Thank you, Vicki!

Click here for the post.

Another Lambrusco rosato that I absolutely love is the Lini Labrusca Rosato,” wrote top wine blogger Katrina René on her popular site Corkscrew Concierge last week.

“I’ve had it on a few occasions and love it on its own as well as with Cajun and Creole cuisine. In fact, I love anything from Lini.”

Check out her wonderful post on Italian rosé here.

Thank you, Kat! You rock!

“Never one to follow trends,” writes leading wine writer and educator Wanda Mann (above), author of the popular Wine With Wanda blog, “Lini makes their traditional dry style of Lambrusco the same way they always have, including the use of hand riddling, to create wines that are fresh and food-friendly with brilliant fruit flavors.”

Wanda recently featured an interview with Alicia on her Instagram: Check it out here.

Wanda is one of the wine world’s rising stars and leading voices and we couldn’t be more thrilled that she took time out to connect with Alicia and taste a few wines together. See the post for her tasting notes and the interview.

Thank you, Wanda! You are awesome!

Image via Wanda’s Facebook.

“Lambrusco’s Comeback, and Why It’s Brushing Shoulders with Rosé”
Jenn Rice
Vogue

In Emilia-Romagna, one of Italy’s most prized gastronomic treasures, Lambrusco is to Italians as coffee is to Americans. The frothy, refreshing, bubbly red can be spotted at every restaurant table, most likely accompanied by something mouthwatering of the Prosciutto di Parma or Culatello di Zibello nature.

Click here to continue reading…

Daniele Cernilli aka Doctor Wine is one of Italy’s greatest wine experts and critics. He’s also the editor of the highly popular “Essential Wines of Italy” guide.

We couldn’t have been more thrilled to learn that he featured Lini’s Lambrusco Metodo Classico in his new video series, “Quarantine Wines” (episode 16, below).

In the video (in Italian), he notes that while there are other examples of classic method Lambruscos made using the same technique employed by winemakers in Champagne, Franciacorta, and Trento, there’s only one that ages its wines on its lees for 10 years or more. He compares the Lini to some of the greatest sparkling wines of the world. The only difference, he notes, is that it’s a red wine, with great body. And so it’s ideal for pairing with grilled and roast red meats, making it a truly distinctive experience for the sparkling wine lover.

Cernilli and his editors named the Lini Lambrusco Metodo Classico as “best in its class” in the latest edition of the guide. And Cernilli himself recently said of the metodo classico: “It’s not only the best Lambrusco of the year, it’s one of the best ever.”

Click here for all of Cernilli’s notes on Lini’s wines. And enjoy the video!

From the February 2020 issue of Food & Wine magazine:

LINI 910 Labrusca Rosso NV

Forget everything you know about Lambrusco. This dry sparkling red — almost purple — wine is made by a fourth generation producer in the tiny Italian town of Canolo. Full of dark berry fruit, it’s one of my favorite winter dinner-party pours.

Ray Isle (above with Alicia)
Executive Wine Editor
Food & Wine

It seemed like Lini was EVERYWHERE this holiday season!

Forbes called Lini Lambrusco one of “Four Great Bottles Of Bubbly To Pop On New Year’s Eve”.

Town and Country named Lini Lambrusco one of the best wines to pair with meat dishes (“From oysters and caviar to fried chicken, here’s what to eat with your next bottle of bubbly”).

Cooking Light included Lini Lambrusco in its sparkling wine buying guide.

And one of our favorite wine bloggers and wine educators, Tracy Ellen Kamens, Ed.D., DWS, CWE, posted tasting notes for two of her favorite wines by Lini.

Here’s what she had to say about the wines (below).

We hope you had a great holiday season! Looking forward to a sparkling 2020! Happy new year!

Lini 910 NV Lambrusco Rosé

Typical of the region, this wine is produced by the Charmat Method, the same method used in the production of Prosecco. This process retains the fresh fruit flavors of the grapes, which are present on the nose and palate of this lovely wine. Floral, fresh herbs and ripe cherries greet the nose and persist on the palate, with medium+ body, freshness and long length.

Lini 910 2006 Lambrusco Metodo Classico Rosso Millesimato

As a Metodo Classico wine, this Lambrusco was crafted using the Traditional Method, the same production technique used in Champagne, whereby the wine spends a significant amount of time in contact with the spent yeast (aka lees). Given its more complex production, this wine offered up beautiful notes of yeast, cherries and berries. The rich blackberry flavors were balanced with lively acidity and very long length.

Image via the It’s A Winederful Life blog.