Dave McIntyre is one of the top wine writers working in the U.S. today. And his wine column for the Washington Post is one of the country’s most respected resources for wine criticism. Last week, he awarded the Lini Lambrusco Labrusca Rosé three out of three stars — his top rating!
Lini 910 Labrusca Rosé NV
Three out of Three Stars
Lambrusco, a light-bodied, sparkling red, is Italy’s surprise partner to pizza, barbecue and charcuterie. This is the first rosé Lambrusco I’ve tried, and it’s a delight. Flavors of watermelon, strawberry and wild herbs make for a refreshing patio pounder, and if you’re not careful, you may finish it before the food is ready. And there are bubbles! This wine is new to the market, but it should get wider availability, especially if customers aren’t skeptical about trying a pink Lambrusco.
The following is a video of Alicia’s presentation of the estate for her new U.S. importer, Winebow.
Below you’ll also find a video interview (in Italian) that Alicia did recently with the Emilia delegate for the Italian Sommelier Association, Italy’s most respected guild for wine professionals.
Thank you Joseph Hernandez, Thrillist senior travel editor, for this amazing recommendation!
Here’s what he had to say about Lini Lambrusco Labrusca Rosso, one of his top picks for Lambrusco in the U.S. today:
“Tiny bubbles and a bitter edge, like orange pith, make this a nice aperitif, to drink with stinky cheeses and charcuterie. Soft-textured, it tastes of black cherry, cola, and really ripe blackberries.”
Thank you, Joseph!
Click here for the complete article.
Andrea Scanzi is one of Italy’s leading political essayists, wine writers, television personalities, and gourmets (see the Wikipedia entry on Andrea here).
Here’s what he had to say about Lini’s Lambrusco Metodo Classico nearly 10 years ago. The rest is history…
The family’s Metodo Classic Lambrusco, he wrote, “is made using [Lambrusco] Salamino grapes. I find it to be one of the most elegant and winning wagers by a Reggio Emilia winery ever undertaken. It’s even more fascinating than some of their classic method wines” made from conventional grapes.
We just had to share this glowing review of our 2005 Lambrusco Metodo Classico by a favorite Italian wine writer, Giovanna Romeo. Here’s what she had to say about our wine on Vino e Cibo, one of Italy’s most popular food and wine blogs and online magazines. Thank you, Giovanna!
It’s vintage-dated 2005. Yes, you got that right. It’s 2005.
More than 10 years of aging on the lees plus just the right amount of time since disgorgement for a sensational glass.
A truly great wine, intense and vibrant, endowed with gorgeous acidity that keeps it freshly and totally balanced. No sign of aging here. Just complex aromas and flavors: Citrus notes of blood orange, wild berries, wild strawberries and raspberries, radish and rhubarb. Delicious, extremely delicious, approachable with creamy, fine, and intense bubbles. Rich and succulent in the mouth, this is a Lambrusco that sheds off its humble origins and rises up to true excellence.
Ladies and Gentlemen, I give you “the” Lambrusco.
Vino e Cibo
“The Bacchanalia,” writes Daniel Kriger this week for PUNCH, “was born out of the challenge to create a cocktail that would transcend rules and traditional flavor profiles to appeal to all types of drinkers.”
One of the cocktail’s ingredients is Lambrusco, “preferably Lini” he specifies.
Click here for the recipe.
Increasingly, mixologists across the U.S. have been using Lambrusco as an ingredient in the new cocktails they are creating.
We couldn’t have been more thrilled to see Lini mentioned in PUNCH, the leading online journal in the U.S. today for cocktails and wine.
Image via PUNCH.