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[TN] Rinaldini Lambrusco

After such sage advice from this group, I come home tonight to find that Jean has made lasagne Bolognese and chilled the Rinaldini Lambrusco Grasparossa "Vecchio Moro." Not being one to put her off any inspiration, I assented to the choice and we opened it

nose: initially grapey, turning more savory in an herbal vein with time palate: vivacious, firm mousse, crisp acidity, slightly off-dry, fine grained tannins

Indeed, this is fun wine! I remind Jean of the Riunite of her youth, and we both agree that there is no family resemblance whatsoever to this wine. As the bottle sits open, it goes from very grapey to a more savory and subdued wine with herbal overtones. If anything, it gets drier with time, too.

Fun, fun, fun! Mark Lipton

Reply to
Mark Lipton
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Ed wrote on Sat, 21 Nov 2009 08:38:26 -0600:

In passing, I saw some Blue Nun in my local County Liquor Store. They were asking more than $10 a bottle, on a par with very superior NZ wines. A German friend of mine, many years ago, had a fit of uncontrollable laughter when he first saw Blue Nun being offered seriously in a British wine store instead of a grocer's.

Reply to
James Silverton

I totally agree, and I'm really glad for the improvement in wines here around. Riunite did much for lambrusco, but in the 70's and

80's they did very much at the detriment of this wine. Thanks to a decades long improvement in winemaking and in the public's wine knowledge, things are way better now than in the 80's. And don't think they were selling better lambrusco here in Italy: they soldo almost only total plonk bougth by totally clueless costumers who knew zero about wine. The few ones who knew wine were rolling theyr own or buying from friends. Thank goodness now things have changed, people who can distinguish between a plonk and a nice lambrusco are always more in number and lambruscos which you can call Lambrusco are always more. The only thing that Riunite saved us from, is the fruit-flavored lambrusco. That one, they didn't succeed in selling it here. What about wine and food pairing with an apricot flavoured lambrusco? LOL
Reply to
ViLco

find

off

off-dry,

youth,

Glad you enjoyed it, Mark. I had one just yesterday and I'm loving it. It's got just the level of tannins I like in a Lambrusco. Nowadays it is increasingly easier to find more tannic lambrusco bottles, some are IMHO way too tanninic (or tannic?). One guesses where all this tannin is coming from... Anyway, lambrusco is a wide playing field, today there's a really wide range of options in its name.

Reply to
ViLco

"ViLco" skrev i melding news:hebou6$k7h$ snipped-for-privacy@news.eternal-september.org...

lebisca se lecchi ? Could someone translate that?

Anders

Reply to
Anders Tørneskog

[salivating] Sure, I see lambrusco fitting in, there. And if the turkey's not too spicy, even a rose' one: in this area I stick to Venturini Baldini's rose'.
Reply to
ViLco

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