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
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.
2048 Colquitt St.
Houston TX 77098
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
Image via the Mermaid Oyster Bar Facebook.