Lambrusco in NY Times

Better Lambrusco is served in many Bologna restaurants.

Lambrusco is/was the basis for the profits to create the Banfi fortunes

Thanks for posting this link, a very good article. Moreover, reading things like this make me happy: "Real lambrusco has as much to do with the candied industrial stuff as assembly-line Beaujolais nouveau resembles good cru Morgon." How true!

Looks like I have been lucky, no request for login ;)

Vilco, Eric Asimov, the wine writer for the Times, is a true winegeek (I mean that in a positive sense) and as written many insightful articles on the lesser-known wines of Europe, such as Muscadet from the Loire, Cru Beaujolais and now Lambrusco. He seems to have a real apprecation for delicacy and food-friendliness in wine, which is what makes him so dangerous to other American winegeeks. If enough people listen to him, we might be paying for Cru Beaujolais or Lambrusco what people now pay for Bordeaux or Bourgogne? ;-)

Mark Lipton

One of the last lambrusco quoted in the article has a typo in the name: "Villa di Carlo" actually is "Villa di Corlo", and I agree it is a very nice wine.