Displaying items by tag: Emilia Romagna

Summary: 

Lambrusco has a bad rap. Many wine drinkers dismiss it as simple sweet commercial fizz. And perhaps much of it was when it made its international debut in the 1960s and ‘70s. But that was a long time ago. And there’s much more to Lambrusco than many are aware.

In this webinar we will investigate the ancient origin of the Lambrusco family of grapes in an atypical growing area in the Po River valley, focusing on three of the most important, site-specific sub-varieties.

We will meet some of the key producers — small and larger, new and older — and discuss some of their most interesting, representative wines employing various production methods (Tank, Ancestral, Traditional) and length of time on lees.

We will also explore the Traditional Balsamic Vinegar of Modena, which has its own unique production process and extended ageing regimen. Aceto Balsamico Tradizionale was traditionally made by winemakers from the same vineyards and grape varieties, and therefore constitutes an additional expression of Lambrusco.

Finally, we will consider how Lambrusco-based wine and vinegar complement the traditional regional cuisine and how all three reflect and express the unique culture and terroir of the area.

Presenter: Alan Tardi

Alan Tardi is a wine journalist (Wine and Spirits Magazine, Wine Spectator, The New York Times, Sommelier Journal, Wine Folly), educator, and author of two award-winning books: "Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo" (St Martin's Press 2006/James Beard Award Best Wine Book of 2006) and "Champagne, Uncorked: The House of Krug and The Timeless Allure of the Worlds Most Celebrated Drink" (Hachette 2016/Gourmand Best in the World Award 2016).

His interest in wine developed while working in some of New York City’s legendary restaurants and as chef-owner of his own acclaimed NYC restaurant. He lived in the Barolo village of Castiglione Falletto for over a decade, working in the vineyards and wineries and managing the town's Cantina Comunale and functioned as the first US Ambassador of Conegliano Valdobbiadene Prosecco.

Alan teaches the IWS program online with the Wine Scholar Guild and is a frequent presenter at SommCon and the Society of Wine Educators annual conference. Alan is a Certified Specialist of Wine (CSW), WSET Level 3, Champagne Master (WSG), and Italian Wine Scholar (IWS).

Here is the list of featured wines/traditional Balsamic vinegar Alan will be referring to in his webinar in case anyone would like to taste during the webinar: 

1. Lambrusco di Sorbara DOC “del Fondatore” 2020  CLETO CHIARLI chiarli.it 
2. Lambrusco Salamino di Santacroce IGT “Rosso Viola” 2020 LUCIANO SAETTI vignetosaetti.it
3. Lambrusco Grasparosso di Castelvetro DOC 2020  FATTORIA MORETTO fattoriamoretto.it
4. Salamino di Santa Croce Rosato Frizzante DOC "PerFranco" 2020 TERREVIVE terrevive.net
5. Lambrusco di Sorbara DOC “Lariserva” Spumante Brut 2020 PALTRINIERI cantinapaltrinieri.it
6. Lambrusco Metodo Classico “1984” Rosé 2014 ZANASI zanasi.net
7. Lambrusco di Sorbara DOC Metodo Classico 2016 SILVIA ZUCCHI vinizucchi.com
8. Lambrusco Salamino DOC “In Correggio” Metodo Classico Rosso 2006 LINI 910 lini910.it

Aceto Balsamico Tradizionale di Modena Affinato (12 Years)                     GIUSEPPE GIUSTI giusti.it

Emilia-Romagna’s Romagna Albana DOCG holds the claim to that distinction. This was Emilia-Romagna’s first DOCG, and more controversially, Italy’s first white DOCG.

Ancient Romans often drank wine at the end of the meal by passing around a “gutturnium” (a 2 liter silver jug). Emilia-Romagna’s Gutturnio DOC takes its name from a jug found along the Po River in 1878.

One of the most traditional and prestigious products of Emilia is Aceto Balsamico Tradizionale (traditional balsamic vinegar). This precious and expensive vinegar is made only in Reggio-Emilia and Modena. The latter is usually considered to craft the most prestigious vinegars of the two. Aceto Balsamico Tradizionale is made through a very long, laborious and patient process that is food preparation turned into art form.

Lambrusco Family: Lambrusco represents one of the most ancient families of native grapes in Italy. In fact, it is so ancient, that a specific area of origin has not been determined. Historically, they were believed to descend from domesticated wild vines. All the Lambrusco grapes are related to each other but are considered distinct varieties. In general, the wines produced from these grapes share common features, such as high acidity, moderate alcohol and red fruit-floral aromas, however, each variety does express a distinct character, despite such similarities.