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.”
Happy Thanksgiving to you and your loved ones from the Lini family. Thank you for all your support this year. Wishing everyone a happy and healthy holiday season. #grateful #Thanksgiving2020 #HappyHolidays
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.
From the department of “just in case you were wondering”…
We know that the Romans used the word Lambrusco.
In ancient Latin, it appears as lambruscum or labrusca. It denoted “wild grape varieties” and can be found in the works of writers like Pliny and Columella.
But the earliest known mention in the Italian language dates back to the early 14th century when Bolognese jurist and agriculturalist writer Pietro de’ Crescenzi used it to refer to the specific grape variety. At least so it is believed (according to top Italian lexicographers).