Earlier this year, Lini began working with a new California importer who has really expanded the winery’s presence there.

We couldn’t have been more pleased to learn that Lini Lambrusco is now served at Perbacco in San Francisco, where executive chef and co-owner Staffan Terje is putting out some of the best Italian food in the U.S. today.

Just look at the hand-rolled pasta in the image above (via the restaurant’s website). Can you think of a better place to drink Lini?

We can’t wait to get out there in the early spring and ORDER EVERYTHING ON THE MENU!

Thank you chef Staffan and thank you wine director Umberto Gibin!

The work you guys are doing is truly spectacular and we couldn’t be more proud to be part of your program.

Perbacco
230 California St.
San Francisco CA 94111
(415) 955-0663
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We just had to share the above photo, snapped recently at the popular Roman restaurant Baccano, not far from the Trevi Fountain.

The “Mediterranean bistro” hot spot is currently featuring Lini wines — nearly our entire line of wines!

It’s an example of how much Italians — even outside of Emilia — seem to enjoy our Lambrusco.

We couldn’t be more thrilled to be featured in such a chic dining destination.

Baccano (pronounced bahk-KAHN-oh) means “hullabaloo” in Italian. Could there be a better place for our wines?

When in Rome… drink Lini Lambrusco!

Baccano
Via delle Muratte 23
00187 Rome
+39 06 6994 1166
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It’s always great to see top restaurants working with our wines. But it’s even more thrilling to see when restaurateurs and sommeliers pair our wines in new and unusual ways.

A few weeks ago, we posted about our wines being paired with oysters at the Mermaid Oyster Bar in Manhattan. (Thank you again, Mermaid Oyster Bar!)

So you can imagine how happy we were to discover that our wine appears on the list at Rock Creek, one of Seattle’s most popular seafood restaurants. (And when it comes to seafood, there are few place in the U.S. that can compete with Seattle and its restaurant scene; so being part of their program means all the more!)

That’s the Oyster Po’ Boy at Rock Creek. And as biased as we may be, we just have to say it: Doesn’t that dish just scream for our Lambrusco Rosé?

We couldn’t be more thrilled to be part of the excellent wine program at this benchmark among Seattle seafood destinations.

Thank you, Rock Creek! We’ll look forward to seeing you in 2019 when we come out that way!

Rock Creek
4300 Fremont Ave. N.
Seattle WA 98103
(206) 557-7532
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Image via the Rock Creek Facebook.

One of the things that we love about Lambrusco is its wonderful versatility.

Its agility at the table makes it a great match for brunch, like the classic-contemporary brunch menu at one of Seattle’s favorite restaurants, Brimmer & Heeltap.

Check out the menu here (we can’t wait to try “Greens, eggs, and ham”!).

We couldn’t be more proud to be part of their excellent wine program.

Thank you, Brimmer & Heeltap, for your support! We’ll look forward to seeing you in early 2019 when Alicia Lini comes back to the U.S.!

Brimmer & Heeltap
425 NW Market St.
Seattle WA 98107
(206) 420-2534
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Image via the Brimmer & Heeltap Facebook.

All sparkling wine is made by fermenting it twice, the second time in a pressurized environment.

Most Lambrusco is made using the Charmat or Martinotti method. A still wine is made. It’s then transferred to a pressurized tank where a second fermentation is provoked. The resulting CO2, a byproduct of fermentation, is captured and it’s what gives the wine its bubbles.

The classic method (also called the Champagne method in Champagne) calls for the second fermentation to be carried out in a sealed bottle. It has to be done by hand and it’s much more time-consuming and costly. And the resulting wines are among the most compelling in the world.

Here are tasting notes for our current-release Metodo Classico Lambrusco by one of Italy’s leading authorities on sparkling wine and Champagne, Alberto Lupetti.

Taste our metodo classico Lambrusco tomorrow, Saturday, July 28, at Jaynes Gastropub in San Diego where our blog master Jeremy Parzen aka Do Bianchi will be leading a walk-around tasting.

Click here for details.

Above: The already legendary squid-ink “chitarra” pasta at Nobie’s, one of Houston’s hippest new restaurants (image via the Nobie’s Facebook).

We couldn’t have been more thrilled to find out that Lini Lambrusco Rosé is now served at Nobie’s, one of the latest entries in Houston’s growing food and wine scene (opened last year; see this Houston Press review).

(Celebrity chef David Chang called Houston “the most exciting food city in America” earlier this year.)

Wine director and general manager Sara Stayer has created an amazing wine program there with a focus on small-scale growers and artisanal winemaking.

It’s so great to know that our wine is in good hands!

Thank you, Nobie’s, and thank you, Sara! We can’t wait to get back to Houston next year to eat at your wonderful restaurant.

Nobie’s
2048 Colquitt St.
Houston TX 77098
(346) 319-5919
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When you visit Reggio Emilia province where we live, you don’t exactly find a lot of seafood restaurants. In fact, you won’t find any.

Emilia, our region, is known food-wise mostly for Parmigiano Reggiano cheese, prosciutto and culatello (and other kinds of salumi), homemade pasta (filled and long noodles), and Lambrusco (of course).

We don’t live on the sea and so we eat landfood almost exclusively.

But the other day when we noticed that our wine is on the list at the famous Mermaid Oyster Bar in Manhattan (New York City), we weren’t surprised.

Oysters are a notoriously challenging wine pairing. And for some odd reason that no one really understands, Lambrusco actually makes for a great match. In fact, countless sommeliers across Italy like to pair Lambrusco with raw oysters, especially Lambrusco di Sorbara (like our rosé Lambrusco, which you’ll find at the Mermaid Oyster Bar).

Most speculate that the extreme brininess needs the rich fruit flavors of Lambrusco. And many believe that Lambrusco refreshing effervescence is what makes it so good with oysters with their intense flavor.

Mysteries of the wine world aside, we couldn’t be more thrilled that our wine is being put to good use!

Mermaid Oyster Bar
79 Macdougal St.
New York NY 10012
(212) 260-0100
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Image via the Mermaid Oyster Bar Facebook.