I can’t see any customer lining up to purchase the latest release of Lambrusco. I suppose there is a very high percentage of wine drinkers who might think Lambrusco is the current Prime Minister of Italy. At times the stark purpleness of Lambrusco could send a wine drinker into the horror zone.
On the other hand there are the odd few, like me, who look forward to a new Lambrusco to try. I expect a grapey concoction and pray it is not sweet!
The heart and soul of Lambrusco is in Emilia-Romagna in Italy.
Riunite Lambrusco was introduced into the United States in 1967. In 1976 it climbed to the number one import into the United States and remained in that position for 26 years.
We try an 1813 Otello Ceci Nerodilambrusco. All Lambruscos are made from the Lambrusco grape but there are least 13 different varieties plus dozens of clones.
Aroma: Definitely a grapey spirit running in the halls of this Lambrusco but equal parts blackberry, blueberry and cola.
Palate: A gentle fizz with a big blueberry and blackberry punch and not without some light tannic influence. Short finish.
Personality: I may have had a reputation as the bad boy of Italian wine but that was years ago. While inferior Lambruscos are sweet quality Lambruscos are dry and savory. I am one of those quality Lambruscos.
Food Match: Hearty sausages cured meats and rich meat sauced pasta.
Cellarbility: Drink by 2024-year end.
Price: $20.95 CDN (Ontario).
RKS 2024 Wine Rating: 89/100. David Lawrason 93.
(1813 Otello Ceci Nerodilambrusco, Cantine Ceci, Torrile, Italy, 750 mL, 11%).
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