We couldn’t be more thrilled to share the news that the Lini family and its wines are featured in the December issue of Food & Wine magazine.

“To some people,” writes Food & Wine executive wine editor Ray Isle, “it might come as a surprise that there is good Lambrusco. The wine’s image has long battled against the impression that it’s a slightly sweet, innocuous, fizzy pink drink… But traditional Lambrusco is dry and crisp, an excellent foil for the rich food of Emilia-Romagna. Alicia’s father, Fabio, who makes the Lini wine, says, ‘If you drink a glass of 15% alcohol wine, you get drunk on one glass. With Lambrusco, you can drink more glasses — quality with quantity ! — and not feel bad. Balance and drinkability is our goal. And that the day after, you feel good.”

The magazine should be hitting newsstands and bookstores early next week.

Check out “Pop Fizz Feast: In the hills of Emilia-Romagna, a Lambrusco-making family uncorks the holiday season with a joyful meal — and plenty of great sparkling wine,” including Alicia’s family recipes for their holiday celebration.

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