![]() ![]() It seems that Italian migrants brought the grape to the Land of Fire. Away from Italy, Maestri is cultivated in Argentina and, recently, Australia. Lambrusco Maestri is grown to the south in Basilicata, as well as in Emilia-Romagna, its native region. As in Piedmont, there is a certain flexibility in which Lambrusco can be used in the blend. Lambrusco wine is also produced in Modena and Reggiano (Lambrusco di Reggiano). Likewise, the Lambrusco di Sorbara wine must contain 60% of this grape, 40% Lambrusco Salamino, and 15% of different permitted varieties. ![]() On top of that, the Lambrusco sub-varieties of Lambrusco Salamino di Santa Croce and Lambrusco Grasparossa di Castelvetro require at least 85% of Lambrusco grapes in the blend. From Piedmont (Piemonte) in the north to Basilicata in the south, Lambrusco vines are grown with passion and dedication. Lambrusco grows in many Italian wine zones. ![]() So far, over 60 Lambrusco varieties have been identified. Omero Cellars 2016 Gamay Noir (Willamette Valley $25): Woodsy wine that offers layers of luscious plum and earthy mushroom- perfect for a warm night around a campfire.Lambrusco is a collective term for grape varieties that make sparkling red wine in Emilia-Romagna in northern Italy. ![]() Methode Sauvage 2017 Bloom Phase (California $24): Pinot Noir and Pinot Gris grapes ferment together to make this rustic, peppery light red that would shine next to grilled tuna steaks. Holden 2015 Dolcetto (Eola-Amity Hills $28): Should more Oregon vineyards grow Italian varieties? This wine’s lovely black cherry and rosemary flavors suggest the answer is an enthusiastic yes. Rootdown 2017 Sangiovese, Jane’s Vineyard (Mendocino $34): Fresh meets savory in a Sangiovese packed with mouth-puckering cherry, black tea, and peppery spice. Beneath the surface, though, hints of violets appear.īroc Cellars 2016 Love Red (North Coast $20): Tart fruit and dusty herbs shine in this light and lively blend. Populis 2017 Wabi-Sabi Red (Mendocino County $22): Bright Carignane, red-fruited Zinfandel, and blueberry-tinged Syrah-each ferment- ed a few different ways in separate small lots-come together in a welcoming table wine.įolk Machine 2017 Film and Camera Valdiguié (Redwood Valley, California $23): Tangy cranberry floods this old-vine Mendocino red. It satisfies the desire for bubbles without cloying sweetness.ĭivision-Villages 2017 “Les Petits Fers” Gamay Noir (Oregon $25): Juicy strawberry- and rose-scented Gamay from Beaujolais-trained winemakers in the Northwest. “These wines are made to drink with joy and abandon.” Which is what summer is all about.ĭonkey & Goat The Gallivanter 2016 (California $20): Nimble Merlot-based blend that’s like drinking tart raspberries seasoned with black pepper.ĭay Wines 2016 Papacito Pétillant Naturel (Applegate Valley $30): Lambrusco lovers should seek out this softly fizzy, dark cherry–laden Primitivo. Nestle the bottle in ice or stash it in the fridge for 30 minutes or so before popping the cork, says Mead. Think Gamays, Trousseau, and balanced blends that both quench thirst and are intense enough to stand up to barbecue classics. Winemakers who steer clear of commercial yeast, synthetic pesticides, or large amounts of added sulfur often offer easy-drinking wines from grapes fermented to emphasize bright, fruity flavors. The result is that when you bring the glass to your lips, “the first aroma you’ll get is alcohol-a burny sensation in your nose.” But instead of pointing people who stop by her shop on their way to a cookout to already cold whites and pale rosés, Mead suggests something bolder: Tuck young, lighter reds in a cooler to go. “The warmer the wine, the more alcohol evaporates off of it,” explains Mead. Few sights are more cringe-worthy than a bottle of red sitting on a sunny picnic table at an outdoor get-together, says Shawn Mead, buyer for Seattle’s natural wine–focused bottle shop and cafe Vif Wine|Coffee. ![]()
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