TN Lambrusco by the river


Wednesday was warm, but low humidity and lovely. Betsy was in the mood for fajitas, so prepared some skirt steak, sauteed peppers and onions, made guacamole, and packed up everything for the river concert. Delicious, except the tortillas hardened after a bit. Wine was the (non-vintage I believe) Barbolini Lambrusco (Modena). Just a bit frizzante, enough to froth on pouring but not especially noticable as one was drinking. Rather dark purple color, this is surprisingly a bit tannic. But the flavors are striking, bold black plum and berry, with a floral note on top. There's a straightforward grapiness, but also some depth. At first I think its dry, but then quietly sipping I get a little residual sugar, but its offset by a pleasant bitterness. It does well with the fajitas, when sipping by itself after the food was gone I wished for a little cheese to cut the tannins a bit (local cheesemonger is on vacation, damn!). B/B+
Nice night by the river, though I realized that maybe I'm just not that fond of jazz flute. :)
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency
Reply to
DaleW

Always more tannic lambrusco'es out there, it must be a matter of longer or rougher (with clusters) maceration, but some tannins are somewhat common in lambrusco coming from grasparossa grapes and in others, too. Recently I sampled a lambrusco that had some tannin, but it came from Maestri grapes, one of the most common grapes in Reggio Emilia county. Should find the producer and start asking questions, only ten years ago tannins in lambrusco were only in grasparossa now they're everywhere. I truly hope it's not due to tannin powders :(
--
  Vilco
Think pink, drink rose'
Reply to
Vilco

I don't have bottle (recycled), but my memory is that this wine was 40% Grasparossa, and then 40% another grape and the remaining 20% Maestri. But I could be wrong, weren't varieties I'm familiar with so it didn't really stick in brain.
Have a couple more Lambruscos to taste through this summer, the Cleto Chiarli "Pruno Nero" and a rosato from Zucchi.
Reply to
DaleW

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