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 A creamy sauce made with braised fennel, orange, pancetta, and shrimp is a decadent match for Duca di Dolle BRT Prosecco di Valdobbiadene Superiore Brut. Plus, discover #WhatsYourProseccoSuperioreStyle and win.

– SPONSORED POST –




It’s always exciting when I conceive of a pairing, and it turns out EVEN MORE delicious than I expected. 


I created this recipe for a partnership with Conegliano Valdobbiadene Prosecco Superiore DOCG for an Instagram post to help spread the word about a recipe contest that’s currently underway –– scroll down for details. The pairing turned out so well that I just had to share it here as well. 


I’ve shared several posts in the past detailing the Prosecco quality pyramid, check out this post for more background. To put it simply though, Conegliano Valdobbiadene Prosecco Superiore DOCG is the original production zone and historical home of Prosecco. It’s a much, much smaller region than the wider Prosecco DOC area, which spans nine provinces in Veneto and Friuli Venezia Giulia regions. By comparison, wine under the Superiore DOCG zone must come from one of 15 small, specific communes. To make a long story short, over time, the Prosecco zone was widened so that producers could grow more grapes to keep up with demand, but the highest quality wine still comes from grapes grown in the steeply hilly terrain of the original, historical growing area. 


My task was to create a recipe to match Duca di Dolle BRT Prosecco di Valdobbiadene Superiore Brut. Many people might realize it, but Prosecco comes in a full range of sweetness levels ranging from Extra Brut, Brut, Extra Dry, and Dry. Here are the details on the grams of residual sugar per liter  for each of these typologies: 


Extra Brut:  0 - 6 g/l

Brut: 0-12 g/l

Extra Dry: 12-17 g/l 

Dry: 17-32 g/l 


This wine is Brut which is intended to be a crowd-pleasing style that can work easily throughout a meal. When comparing it to traditional method sparkling wines, like Champagne, the main flavor difference is that they will not have the toasty, nutty, brioche notes that you’ll find in those wines. The production method used to make these wines, known as the Martinotti or Charmat method, instead highlights the aromatics of the grapes themselves, bringing out the fruit and floral notes, as well as light hints of herbal flavors. The Brut style will show off the more vibrant citrusy aspects of Glera, the grape of Prosecco,  along with lightly herbal notes, all will a fresh, crisp finish. 




Duca di Dolle 





Blend: 90% Glera, 5% Verdiso, 5% Perera  |  Average Price: $10 | Abv: 11.5%


Duca di Dolle is a young, sustainably-minded company owned by the Baccini family. All grapes are grown on their 100-hectare estate (25 hectares are dedicated to vineyards, and 75 are woodlands and meadows) located in Rolle, in the municipality of Cison di Valmarino. The estate also boasts a 16th-century monastery that has been converted to a relais to host guests. 


When we opened the Duca di Dolle BRT Prosecco di Valdobbiadene Superiore Brut we were greeted with aromas of white flowers, lemons, white peach, and minerals on the nose. The fresh white flowers and crisp fruit notes continued on the palate, and the minerality turned into pronounced salinity. It was a very elegant and refreshing wine.



Find additional details on this wine here.




The Pairing:  Creamy Fennel Pasta with Orange and Shrimp 


Several ideas wound themselves together when I was conceiving a pairing for this wine. In the past, I’ve had good luck pairing Prosecco Superiore DOCG with Pasta Carbonara, and the Brut style works particularly well with creamy dishes since the bright citrusy notes help to cut through the unctuous quality of these types of dishes. At the same time, I was thinking that the combination of fennel and herbal would highlight the fruity, floral, and herbal notes in the wine. If I brought in a seafood element, like shrimp, it might also serve to tease out more of the wine’s minerality. I decided to put it all together.


I took inspiration from a recipe my husband and I fell in love with a while ago for Fennel Braised in Cream from Gabrielle Hamilton’s Prune cookbook. Through this recipe, we discovered the delicious caramelized flavors that can come from fennel when it’s been cooked slowly and just how magically those flavors can work with cream. 


Putting it all of these ideas together, I decided to chop up the fennel and cook it stove-top and basically treated them like I would onions that were being caramelized, adding orange juice during the cooking process. Toward the end of cooking, I added Parmesan, cream, and shrimp then topped it all with pancetta, and tossed it all with fresh linguini. The results were incredibly decadent. We could not get enough and it was fabulous with the wine! The bright, crisp fruit and saline minerality cut right through the richness of the pasta dish and highlighted the citrus and herbal notes from the orange and fennel.   


Scroll down for the recipe. 



#WhatsYourProseccoSuperioreStyle Recipe Contest



As I alluded to earlier, I created this dish for an Instagram post promoting a contest Conegliano Valdobbiadene Prosecco Superiore DOCG is having to promote the food friendliness and versatility of the wines, in addition to highlighting the different typologies, or categories. 


There are still a few more days left in the contest period, and it’s open for anyone in the US to participate. Simply put, all you have to do is create a recipe – it can be SUPER simple – and share it on Instagram. 


That’s the basic gist, now here are the detailed instructions: 


·  Post a recipe by 11/13/22 featuring wine from Conegliano Valdobbiadene Prosecco Superiore DOCG – be sure to check the label! Static images and videos are both fine. The full recipe can be shared via the post, or the post can point to a blog post with the complete instructions.


·  Get to know the typologies. Wines should be from the Extra Brut, Brut Millesimato, or Extra Dry typologies, and let us know why you love that style. Find more details on each at www.prosecco.it/en .


·  A successful entry will: A successful entry will: 

1) Share information on the typology. 

2) Describe why the pairing works. 

3) If you use a glass in the shoot, please be sure it is an all purpose white wine glass – it’s best for releasing the wine’s aromas. 

4) Tag @proseccocv, the respective producer, and @alltheswirl. 

#proseccosuperiore

#proseccoelevated

#coneglianovaldobbiadene

#alltheswirl

#whatsyourproseccosuperiorestyle


MUST BE OVER 21 TO ENTER


A winner for each of the 3 typologies will be announced in December.


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Check out these posts for more on Prosecco:


  • Three Nights of Prosecco Holiday Fun: Carbonara, Sabering, Friends, with a Side of Pear Endive Spears
  • Cooking to the Wine: Sorelle Bronca Extra-Dry Prosecco di Valdobbiadene Superiore DOCG with Poached Chicken with Pears and Gorgonzola
  • The Wide World of Italian Bubblies
  • Wine Geek Thanksgiving
  • Around the World Pét-Nat Party!
  • Italian Wine 101 Cheat Sheet


Come explore the bright white wines of Orvieto paired with simple springtime dinners.



Crisp, bright white wines become a necessity in the spring, and the need only increases in the hot, humid days of summer. They match all the beautiful veggies bursting forth from the ground, and they cool you down as the temperatures go up. As far as I’m concerned, they’re 100% required. 

I know a lot of you feel the same because when I was working in a wine shop, people would ask for ‘crisp white wines’ left and right in the spring and summer. I absolutely feel you. My one lament is that sometimes people get stuck on just one or two styles or grapes, and yet, there are SOOO many wonderful options out there to try. Better yet, there are lots of incredibly affordable options. Italy in particular offers seemingly endless options of delicious ‘crisp white wines.’ To help you avoid getting stuck in a rut, today we’re going to look for a new candidate for your rotation of crisp whites – Orvieto. 

Once get to know this Italian region a little bit, we’ll explore two bottles paired with easy, quick dinners, because let’s face it, as temperatures go up, we all want to spend less and less time in front of the stove.


A Snapshot of Orvieto

Map borrowed from WineFolly.com


Orvieto is a region in central Italy located predominantly in Umbria, but also spills over into neighboring Lazio. It’s named for a hilltop town of the same name. Orvieto has a rich cultural history. It was an important artistic center in the late Middle Ages and Renaissance. In addition, it’s the home of a Papal Palace, one of only three outside of Rome and its surrounding areas. 

Panorama di Orvieto.jpg
Image borrowed from Wikipedia. 

The region’s cultural and winemaking history goes back even further to the time of the Etruscans who dug caves into tuffaceous soils and created an elaborate infrastructure for winemaking on three levels, as described by the Consorzio's website:

“In the 1st level the grapes were pressed and transformed into must and it flowed, through earthenware pipes, into the second level, where the fermentation and subsequent racking took place; the wine was thus ready for maturation and storage in the III level. The result was an aromatic, very fragrant drink with a slightly sweet taste and a golden yellow color, testifying to the territory's vocation for white wines.”

The wines continued to be incredibly popular through the Middle Ages and Renaissance. They were a favorite of the Popes that resided in the Palace, and apparently, the wines were used to help pay for the works of art that adorn the Orvieto Cathedral.

Styles 

Orvieto’s wines are always white. (There is a separate appellation for reds –– Orvietano Rosso DOC.) As mentioned above, the region was known for wines with sweetness at varying levels, but as tastes have changed in more modern times, so have the styles of the wine produced, and now the grand majority in dry (secco) and made in a clean, crisp style. However, sweeter styles do still exist: medium dry (abboccato), medium sweet (amabile), late harvest (vendemmia tardiva), and botrytized (muffa nobile) sweet versions.

The dry versions can have quite a mix of fruit notes including peaches, green apple, citrus, melon, and pears. There are also often hints of white flowers, nuts, as well as minerality, and, at times, a pleasant bitter note as well.

Grapes 

The wines of Orvieto are traditional blends, with Grechetto and Procanico (the local name for Trebbiano) playing the leading roles – they must make up 60% of the blend minimum. Grechetto is considered to be the more interesting of the two grapes by far, with notes of citrus, white flowers, chamomile, and even nuttiness at times. It tends to produce small bunches with grapes of concentrated flavor. It also adds structure and body to the blend. High-quality Orvieto blends will tend to have a high proportion of Grechetto, and you will now even find varietal bottlings.

Procanico/Trebbiano is far more neutral in flavor, but it has a couple of things going for it. First, it typically has more acidity than Grechetto, so brings a lift and brightness to the blend. It’s also far more productive, but blends with too much of it risk becoming bland. Its neutral character combined with its high acidity makes it ideal for the production of brandy.

In addition to these two, you might also find Verdello (Verdelho), Drupeggio (Canaiolo Bianco) and/or Malvasia Bianca. International varieties are also grown in the region, which you will find in the Orvieto DOC wines but tend to be used in higher levels in the IGT-level wines. 


Terroir 

The area is known for its tufa soils, a type of limestone that’s desirable for growing grapes and for carving out caves to make cellars in which to store the wines. The tufa soils are volcanic in origin, and you will find other volcanic soils as well, including areas of alluvial soils, clay, and sand with marine fossils mixed in – so eventhough this is a landlocked region, you can bet these wines work beautifully with seafood.

Umbria in general enjoys a Mediterranean climate with dry, hot summers and cold winters. However, this is one of the few areas in Italy that can regularly expect to see botrytis, aka noble rot, which is ideal for the sweeter wines. 


Tiers and Labeling Terms

There are a few quality tiers and labeling terms that you might see on a label to be aware of. 

  • Orvieto DOC –  This is the basic/general Orvieto tier. Although the history of the region goes back further, it was originally delineated in 1931 and established as a DOC in 1971.
  • Superiore – Wines in the Superiore category (established in 1997) must adhere to higher quality standards with lower production yields and must have a minimum alcohol content of 12%.
  • Classico – As is the case with other regions like Chianti or Soave, the term classico indicates the wine comes from the most historic sub-area in the region. Orvieto Classico” sub-area. In this case, it’s the area closest to the city of Orvieto, by the Paglia river valley. 

I received several bottles of Orvieto as samples to try, and we’ll be taking a look at two of those bottles paired with simple dinners – both of which came together in about half an hour. As always,  all opinions are my own, and no other compensation was received. 


Decugnano dei Barbi Mare Antico Orvieto Classico Superiore 2019 with Salmon and a Tomato, Avocado, and Goat Cheese Salad


Blend: 55% Grechetto, 20% Vermentino, 20% Chardonnay, 5% Procanico | Average Price: $16 | Find additional information here. 

Wine has been made at Decugnano since at least 1212, when the lands belonged to the church of Santa Maria of Decugnano and the vineyard produced wines for the Mass as well as for local consumption. The present owner, Claudio Barbi purchased the property in 1973, after falling in love with the property. His son Enzo has since joined him in the project. 

The 30-hectare property sits at an altitude of over 300 meters (1,000 feet), has sand and clay soils that were part of an ocean floor from the Pliocene period, and contains fossilized shells of sea shells and oysters. In terms of farming, they do not utilize insecticides, fungicides, chemical fertilizers, or weed killers. They try to keep treatments to a minimum through careful attention to the vines. 

The grapes for the Mare Antico are a blend from their estate vineyards, from 25-year-old vines. 

Tasting Notes: Salted lemons and white flowers hit on the nose. On the palate, the wine was refreshing and bright, but with a little fleshy fruit on the mid-palate. Lots of citrus flavors continue on the palate, along with hints of white peach, lots of salinity, a hint of cheese rind, almond flesh, and light touches of fresh green herbs.

Pairing: We enjoyed this wine with salmon that was seared in olive oil along with a salad with tomatoes, avocado, greens, goat cheese, sunflower seeds, and a few croutons. Very simple, no recipe needed. Just toss the salad greens lightly in your favorite dressing or oil and vinegar. The wine was an easy match with the salmon and really matched the fresh flavors in the salad. The bit of texture on the mid-palate resonated with the creamier textures from the avocado and cheese. 


Argillae Orvieto Superiore 2021 with Cheesy Lemon Pasta with Shrimp and Broccolini 


Blend: Grechetto, Procanico, Malvasia, Chardonnay and Sauvignon Blanc. | Average Price: $15 | Find additional information here. 

Argillae was started by the Bonollo family, who were already well known in Italy for having started one of the country’s major spirits companies. Then in the 80s, Giuseppe Bonollo began purchasing land in Orvieto with the intent to make quality wines as well. They now have 260 hectares, 70 of which are under vine. Argillae sells quite a bit of the wine it produces in bulk to bottling companies, but they keep the best of the best to be bottled under their own label. 

They put a large emphasis on sustainability, which has informed many aspects of their operations from the architecture of the winery, the production systems, agricultural methods, and packaging. As two examples, they use a biomass boiler to produce thermal energy to heat the cellar and surrounding buildings and recycle wastewater for their uses as well. For a more detailed look at their sustainability practices, see here.

Tasting Notes: Lots of lemon and lime on the nose, along with green apples, and flowers. Notes of white peach, pear, lemon zest, and hints of herbs join in on the palate. The zippy fruit notes became more fleshy on the mid-palate, leading into an almost spritzy minerality on the finish.

Pairing: This was the second bottle from the set that I opened and a simple pasta dish formed in my brain to match the flavors we’d been experiencing from the Orvieto wines in general. I flavored the pasta with garlic,  lemon juice and zest and tossed it with a blend of cheeses, shrimp, and sautéed broccolini. The broccolini stems were cut up and started cooking in advance of the florets, and Greg wanted me to mention that he found this extra move to be particularly key to his enjoyment of the texture since otherwise, the stems can be too tough. I loved this pairing! Both the flavors and textures in the wine and food matched beautifully making it as delightful a match as I’d hoped!


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For more posts on Umbria, see these posts:

  • Cooking to the Wine: Còlpetrone Montefalco Sagrantino and Pasta with Red Pesto & Truffle Meat Sauce
  • Memories of an Arnaldo Caprai Winemaker Lunch

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The rest of the Italian Food, Wine, Travel blogging group (#ItalianFWT) is also exploring Orvieto this month. Be sure to check out their posts:

  • Wendy from A Day in the Life on the Farm shares Umbrian Red Wine Spaghetti and a Book Review.
  • Liz at What‘s In That Bottle wonders Why Aren’t we all Drinking more Orvieto?
  • Robin at Crushed Grape Chronicles writes about Orvieto - the multifaceted white wine of Umbria.
  • Lynn at Savor the Harvest focuses on Appreciating an Ancient Italian Wine Made For Today’s Palate.
  • Camilla at The Culinary Adventures of Camilla is Celebrating Spring with Vignole + 2020 Barberani Castagnolo Orvieto Classico Superiore.
  • Lisa at The Wine Chef posts Umbria’s Famous White Wine, Paired With Spiced Pork Tenderloin.
  • Pinny at Chinese Food & Wine Pairings uncovers Orvieto White Wines - Hidden Treasures From Umbria.
  • Linda at My Full Wine Glass shares White wines from the heart of Central Italy.
  • Susannah at Avvinare will be Getting reacquainted with an old friend: Orvieto Wines.
  • Rupal at Syrah Queen shares The Soulful and Unique Wines of Orvieto.
  • Gwendolyn at Wine Predator...Gwendolyn Alley aims to Discover the Green Heart of Italy: Orvieto DOC in Umbria Paired with Chicken Cacciatore.
  • Terri at Our Good Life pairs Slow Cooker Short Ribs and Elicius Orvietano Rosso: A Match Made in the Heavenly Stars.
  • Jen at Vino Travels highlights Orvieto, Italy’s Classic White Wine.

Additional sources used for this post and extra reading: 
  • The Oxford Companion to Wine via Jancisrobinson.com
  • Wine-searcher.com
  • Italian Wine Guide
  • Promotional materials provided by the Consorzio  



Lambrusco is a very misunderstood wine. Most people think of it as a sweet, fizzy red, but in reality, it’s made in a wide range of styles from sweet to dry, and dry is actually the more traditional style. Similarly, while it’s best known as a red wine, it comes in white and rosé styles as well. Today, we’re going to take a look at two bottles from these lesser-known camps – one rosé, or rosato since we’re talking about Italy, and one white, a blanc de noir.

Lambrusco is the name of the region in Emilia-Romagna the wine comes from, and it’s also the name of a whole family of grapes, rather than just one. Each one has its own distinctive personality ranging from aromatic and delicate to structured, deep, and dark. When I last took a look at a Lambrusco, it was an example at the deep end (check out that post for more background and details). The two bottles I’m exploring today come from the more aromatic grapes in the family.

Let’s jump into the light side.


Cantina Paltrinieri Radice Lambrusco di Sorbara 2019 with Chicken, Strawberry, and Nectarine Salad with Baked Goat Cheese


Blend: 100% Lambrusco di Sorbara | Price: $20 at K & L  | Alcohol: 11.5%

Lambrusco di Sorbara

Lambrusco di Sorbara is known as the most aromatic and elegant of all the Lambrusco varieties, with lots of floral notes and delicate fruit flavors. It’s also the lightest and often looks more like a rosato rather than a red wine, even when it’s not made in a rosato style. The grape is grown predominantly around Modena, and the DOC is situated to the north of that city near the village of Sorbara. 

According to DOC regulations, Lambrusco di Sorbara must make up at least 60% of the blend. Lambrusco Salamino can make up of 40% percent of the blend, and other Lambrusco subvarieties are also allowed to make up to 15% of the blend.

Cantina Paltrinieri

Cantina Paltrinieri is owned by Alberto Paltrinieri and his wife Barbara, the fourth generation to run the winery. It was begun in 1926 by Alberto’s grandfather Achille. Alberto took over in 1989 and created the first mono-mono-varietal Sorbara Lambrusco. Today, all but one of their bottling is made from 100% Lambrusco di Sorbara.

Image borrowed from Lyrawine.com .


They’re a quality-focused artisanal producer making only 20,000 bottles per year from 17 hectares located between the rivers Secchia and Panaro, which is considered to be the premier spot for this grape. They use sustainable and organic techniques for both their farming practices and production techniques although they’re not certified. (Occasionally, in particularly difficult vintages, they will use a little more copper on the vines than allowed by organic certifications.) The wines are made via indigenous yeast fermentations in stainless steel tanks, for the most part. 

Today’s wine, Radice (which means “root”) is an exception. This rosato with a beautiful salmon pink color is made in via the ancestral method. To make sparkling wine by this method, the first fermentation is halted, the wine is then bottled, and the secondary fermentation creates that lovely fizz then occurs in the bottle. (To read more about this method, check out Around the World Pét-Nat Party!) In this case, free-run Lambrusco di Sorbara juice is vinified with no skin contact. The wine is bottled and ferments in the bottle with native yeast. The resulting wine remains on the lees and is not disgorged, so you will likely find sediment in the bottle. Find more details on the winemaking here and here.

Tasting Notes: This wine always tastes like a spring day to me. Slightly green strawberries, tangerine skin, white peach, and watermelon rind are accompanied by a bouquet of wildflowers and herbs on the nose. The fruit notes return at the front of the palate with a hint of sweetness to round the mouthfeel, but then fades into a more tart fruit character laced with the savory herbs and flowers on the finish. There’s lots of acidity here to make your mouth water and refresh your palate.

Pairing: With the days starting to warm up and beautiful produce available at the farmers market near me, I decided to revisit a salad I’d made for an 8 & 20 years ago with strawberries and baked goat cheese, although I tweaked a couple of things and made a couple of additions. I had leftover roast chicken around, so I decided to use that in place of the turkey I used in the original recipe. I was excited to see peaches and nectarines at the market and thought that would also work with the wine, so I grilled them up and added them in. Instead of regular balsamic vinegar, I used a white balsamic vinegar I found at trader joes. This gained a beautiful pink color once I added strawberries to macerate in it. I tossed in a few sprigs of oregano into the vinegar as well as an afterthought, and it proved to be a key move. The flavor came through even more than I’d expected and really resonated with the herbal notes in the wine. I added a biscuit on the side, because why not?!

The wine paired beautifully with this version of the salad. The wine became crisper alongside the sweet fruit, but the hint of sweetness in the wine was just enough to allow it to hold its own against the fruit. The balsamic vinaigrette, oregano, goat cheese, and greens, all helped to balance out the flavors and spoke to the wine’s more savory notes. Just lovely!


I will quickly mention that I’ve also had Paltrinieri L’Eclisse and also enjoyed it very much.


Lini 910 Labrusca Lambrusco Bianco NV with Sushi



Blend: 100% Lambrusco Salamino | Price: $14.99 at K&L | Alcohol: 11%

Lambrusco Salamino

Lambrusco Salamino blends some of the best qualities of other Lambrusco grapes. It’s known for having the aromatic qualities of Lambrusco di Sorbara, along with the structure, creamy mouthfeel, and deep color of Lambrusco Grasparossa – although today’s wine skips color altogether. The grape gets its name from the long, compact cylindrical shape of its grape bunches, making them reminiscent of salami. And why not?! Lambrusco and salami make a fantastic match together.

Lini 910

The 910 here stands for the year Lini was founded – 1910. Oreste Lini established his operation in Corregio, in the heart of Emilia, making both wine and balsamic vinegar. It continues to be a family business and with over 100 years under their belts, they’re now in their fourth generation. 

Image borrowed from Lini 910's website.

They make wines in both the Charmat/Martinotti method (the way most Prosecco is made) and in the Metodo Classico (the way Champagne is made). They were one of the first to make Lambrusco in this way, and they put years of research into doing so. The family is known for making their wines artisanal fashion with a trademark style that displays beautiful freshness and a classic dry character. Their wines undergo long second fermentations, and are held for longer than is typical so as to allow the bubbles to incorporate more completely into the wine. I wasn’t able to find much on their farming practices other than that they have long-standing relationships with their growers. 

Their Labrusca Lambrusco Bianco in made via the Charmat method using Lambrusco Salamino grapes. The juice sees no contact with the skins, so it doesn’t get any color. The wine is then aged for three to four months in pressurized tanks and left in contact with the lees for added complexity and texture. Find more details on the wine here.

Tasting Notes: Pears, yellow plums, and almond paste greet you on the nose. Peaches and lemons join in on the palate along with white flowers, and blanched, salted almonds with a creamy mousse. It drinks a lot like a Prosecco, but it isn't quite as aromatic and with more savory notes mixed in with the fruit. It's simple, but lively and refreshing.

Pairing: When we lived in New York, I’d buy this wine often to pair with sushi. I haven’t seen it as often out here in the Bay Area, so grabbed a bottle when I saw it recently at K&L. I decided to stick with tradition and popped the bottle open with sushi takeout and was happy with the decision once again. The combination of delicate fruit, almond, and creamy mousse worked easily with pretty much all the sushi.


Both of these bottles are ideal for sunny weather and perfect for getting to know the lighter side of this family of grapes. 

And ff you want to better get to know Italian sparkling wine, check out The Wide World of Italian Bubblies.

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The rest of the Italian Food, Wine, Travel (#ItalianFWT) is exploring Lambrusco this month. Check out their posts here:


  • Camilla Mann from Culinary Adventures with Camilla shares "Cantina Paltrinieri Radice Lambrusco di Sorbara 2018 for #WorldLambruscoDay"
  • Wendy Klik from A Day in the Life on the Farm posts "A Dry Lambrusco?! Well, yes please"
  • Pinny Tam from Chinese Food and Wine Pairings brings "A Dry Lambrusco from Riunite with One-Person Shabu-shabu Dinner"
  • Jeff Burrows from Food Wine Click! writes "Classic Aperitivo from Emilia-Romagna"
  • Lynn Gowdy from Savor the Harvest says "Time for Lambrusco"
  • Robin Bell Renken from Crushed Grape Chronicles pens "Banish me to Mantua, with a glass of Lambrusco Mantovano"
  • Gwendolyn Lawrence Alley from Wine Predator suggests "Celebrate Summer with a Dry RED Sparkling Wine: Lambrusco to the Rescue!"
  • Deanna Kang from Asian Test Kitchen showcases, "A Gluten Free Brunch Paired with Lini Labrusca Wines"
  • Terri Oliver Steffes from Our Good Life joins with "5 Things I Learned about Lambrusco and the Best Food Pairings"
  • Host Susannah at Avvinare will showcase "Versatile Lambrusco, A Wine For Every Mood"

Additional sources used for this post and extra reading:

  • Winefolly.com: Lambrusco Wines Worth Drinking
  • Wine-searcher.com
  • The Oxford Companion via JancisRobinson.com
  • Winespectator.com: Food Tip: Artisanal Lambrusco With Alicia Lini
  • Grapecollective.com: Lini Lambrusco - A Sparkling Interview Alicia Lini
  • Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours


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Somm's Table 2017