We were thrilled to see that Houston Chronicle wine writer Emma Balter selected Lini 910 for her New Year’s Eve round-up.
Here’s what she had to say about her recommendation:
“Through her Lini 910 winery in northern Italy, Alicia Lini set out to prove that Lambrusco doesn’t have to be an overly sweet, frothy beverage. Lini’s wines are elegant yet easy-drinking. They also pair very well with food — especially this fruity, spicy red Lambrusco. Look out for the rest of Lini’s line-up, including her white and rosé Lambruscos.”
“Food-friendly Lambrusco wine is cool again,” writes wine critic Bill Ward for the Minneapolis Star-Tribune, including wonderful tasting notes for Lini 910 Lambrusco Labrusca: “It’s amazing (and wondrous) how many fruit, floral and herb/spice elements delight the nose and palate here.”
From the August 2021 issue of Wine & Spirits magazine:
Lini 910 2006 Lambrusco Metodo Classico 91 points
Lini’s Metodo Classico shows developed notes of brown spice, smoke and damp leaves that add complexity to the wine’s tangy cherry and plum flavors. It is a nuanced wine, more delicate and earthy than young Lambruscos made with the Charmat/Martinotti method, with considerable length to the flavors in a dry and layered finish.
Lini 910 NV Lambrusco Labrusca Rosso BEST BUY 90 points
Tangy and mostly dry, with snappy plum-skin tannins that frame dense dark-berry flavors, Labrusca is a superb value built for barbecue. Lini 910 NV Lambrusco In Correggio Scuro 90 points
Scuro means dark, and this wine delivers its darkness in violet scents and an inky purple hue, a prelude to deeply concentrated purple fruit flavors. Its tart plum and juicy black-cherry tones are infused with lively acidity and accented by hints of dark chocolate and orange zest. Deep and rich, with barely perceptible sweetness (10 grams per liter of residual sugar, within Brut parameters), this is a wine meant to complement spicy salumi and salty cheese.
“Lini makes top-notch, ambitious Lambrusco in Metodo Classico. This is an entry into their range and made in Charmat, but why not go with the best? Bonus: They also make it in Rosato (and Bianco!).” — Josh Nadel, Master Sommelier and Beverage Director, NoHo Hospitality Group, New York City
Wow, it doesn’t get much better than that, does it?
Heartfelt thanks today to our good friend Penny Sadler in Dallas for including Lini 910 in her article about cheese and wine pairings for the CheeseProfessor.com, “The 5 Best Cheese and Light Summer Wine Pairings”!
Here’s what Penny had to say about the “king” of all cheeses:
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).