3 Star Lambrusco in the New York Times
We have a fun one today.
Eric Asimov of the New York Times has taken on Lambrusco in today’s paper. As Eric aptly points out there has been a rebirth of excellent Lambrusco available in the New York area along with increased interest in these dry sparkling red wines. In fact, we have sold more Lambrusco this year than the last two combined. The interest is there and the quality wines are now easily available.
"The best were energetic and exuberant, offering the sort of blithe refreshment that people used to associate with Beaujolais. These are not complex wines — nobody will mistake them for Barolo or Brunello di Montalcino. They tend to be fruity and simple, with a dry, earthy, pleasantly bitter edge that shapes and channels the fruitiness. And while we certainly found some rustic examples, many of our favorites had more finesse than we might have expected…
Despite the fear of sparkling reds, Lambrusco is a super value that goes great with food, particularly simple grilled meats, fatty salumi, rich pasta sauces and cheeses. In return, it demands very little except to be understood for what it is. That sounds like a pretty good deal all around.” Eric Asimov, the New York Times 8/1/12.
Out of the 20 or so Lambrusco’s that Eric and the tasting panel tasted they narrowed this list down to ten standouts awarding three wines 3 Stars! We have one of them currently in-stock and ready to go thanks to worldly importer Kermit Lynch.