Lambrusco is one of my favorite wines, and I do not drink enough of it. It is a wonderful example of Emilian cuisine. I like it in the early fall as the warm days that come to cool nights are the perfect time to enjoy it. Dry, red, & sparkling, it is a terrific pre-dinner wine with a little salami or prosciutto.
Made from the Grasparossa Lambrusco grape, it is on the drier side of what Lambrusco can be. Castelvetro is the most structured of the appellations in which Lambrusco is made. It is located just south of Modena in an area that is responsible for some of Italy's most classic dishes and the "spiritual" home of hand made pasta.
The Chiarlis are the oldest producers of this stye of Lambrusco, and over the past hundred and fifty years, have gotten very good at it. I like it with salumi, gnocco fritto, and tortellini en brodo.
Pecorino di Rocca
Sheep
Italy
$35/lb
Made from sheeps milk from the medieval town of Arezzo in Tuscany on the flood plains of the Arno river. Wonderful with a glass of Lambrusco with a little salami.
Something sweet...and a little spicy...
Casa Forcello
Mostarda di Prugne
"plum mustard"
$17 for 7.85 ounces
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Cleto Chiarli
"Vigneto Enrico Cialdini"