We were thrilled to see the Lini family and the wines of Lini 910 featured on a fantastic Lambrusco-centric post by leading American wine blogger Susannah Gold, one of top experts on Italian wine in the country.
Her blog, Avvinare, is a great resource for Italian wine education.
We love how she talked about Lambrusco in cultural, historic, and gastronomic contexts. That’s the type of wine writing, in our humble opinion, that gives readers a broader perspective on the wine — and even more reason to enjoy it!
In “The 20 Best Sparkling Wines to Drink in 2020,” Vicki Denig recommends the best sparkling wines to celebrate with this year, with input from Sam Stoppelmoor, Wine Director and General Manager at La Compagnie des Vins Surnaturels in New York. Among them:
LINI 910 Labrusca Rosso NV (Best Sparkling Red)
“There’s a reason why Italians drink lambrusco all day long – it’s fruity, it’s relatively low alcohol, and it’s seriously tasty. Lini ‘910’ is produced from sustainably-farmed fruit via the Martinotti (Charmat) method. Flavors of ripe red fruit and forest berries jump from the wine’s juicy palate – think of this stuff like grape juice for adults. Sip with Asian takeout favorites, pizza, or barbecue dishes.”
“Hailing from the Emilia-Romagna region of Italy, this is a white wine that’s drier than the napkin you’ll need to dab your grease-covered lips with after biting into a white pie. And yet, somehow, it displays a level of freshness that balances the decadent ricotta and olive oil topping on that classic pizza iteration. Because this is made completely of Salamino grapes, the smells of crisp pear and hard lemon candies from your grandmother’s purse spill out the bottle. On the palate, this wine is intense with stony acidity – probably a nod to the cement vats it’s aged in. It displays crisp expressions of citrus that last throughout its generous lingering finish. You know those pizzas that are so amazingly decadent that it’s hard to breathe after wolfing down a slice? Well, this wine is the dry, frothy air to revive your lungs. Wash out your palate with this, and get ready for the next bite.”
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.
“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.
“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.
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.”