Lambrusco: Emilia-Romagna's Unexpected Standout
A few years back, my attention shifted to Emilia-Romagna — Italy's culinary heartland — and I started asking which wines actually come from there. The answer surprised me: the region's signature wine is Lambrusco. That felt strange, because my only association with the name was the cloying, fizzy, mass-produced version from decades ago — so sweet that even a kid knew to avoid it.
So when a sales rep later dropped off a few bottles for us to taste, I was genuinely curious. The tasting was a revelation. When it's made with care, Lambrusco is truly something special.
The Grapes That Make the Wine
Nine main Lambrusco clones exist; for our tasting, two are the most important. Lambrusco Grasparossa delivers deep color, body and tannin, while Lambrusco Sorbara gives a strawberry tint with a more perfumed, aromatic profile. Together these grapes yield wines ranging from red to pink and sweet to dry — always with some level of bubbles. Produced with the Charmat method, just like Prosecco, Lambrusco can be gently frizzante or fully sparkling.
Why It Pairs So Well at the Table
A carefully made Lambrusco is fresh, youthful and bursting with red fruit — cherry and strawberry — along with a subtle herbal note. Its bright acidity balances the rich, creamy, hearty cooking of Emilia-Romagna beautifully. At our special flight night, four wines meet four courses of our house-made charcuterie, a classic pairing. Salty, fatty, savory, textured foods call for exactly this style of wine: low in alcohol, high in acid, bubbly and refreshing, sometimes gently sweet — a genuine palate cleanser.
We'd love to have you join us and taste these wonderful wines for yourself.
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HomeMenusHappy HourCommunityPhotosOur BlogEventsContactOrder OnlineToastBlogsLambrusco - This Stuff is Crazy!PrivacyAccessibilityLambrusco's range — from deep, tannic Grasparossa to perfumed, strawberry-hued Sorbara — makes it one of Italy's most versatile sparkling reds. Whether you prefer it gently frizzante or fully sparkling, its bright acidity and low alcohol make it an easy companion to savory, salty foods. Stop by for a flight and see how four pours of Lambrusco stand up to our house-made charcuterie.