Luscious Lambrusco - Wine, Wit, and...
Transcript of Luscious Lambrusco - Wine, Wit, and...
Emilia-Romagna
The heartland of Northern Italy
Consists of two provinces
Emilia to the west
“Via Emilia” ~ Completed in 187 BC
Roman consul Marcus Aemilius Lepidus
Romagna to the east
Can be traced to when the Romans
occupied the area for a lengthy period
Emilia-Romagna
One of the flattest regions
(Shaped like a triangle)
9 provinces
48% consists of plains
27% hilly
25% mountainous
Borders
North – Po River
East – Adriatic Sea
South – Apennines
Emilia-Romagna
6th in size
(8,666 square miles – Massachusetts)
8th in population - 3,960,000
One of the wealthiest and most
developed regions in Europe
(3rd highest GDP per capita in Italy)
3 UNESCO World Heritage Sites
Tricolore
7 January, 1797
GREEN represents the country's plains and the hills
WHITE, the snow-capped Alps
RED, blood spilt in the Wars of Italian Independence
(Religious)
GREEN - represents hope
WHITE - represents faith
RED - represents charity
BOLOGNA
Capital city of E-R
One of the oldest cities in Europe
University of Bologna
Culinary Capital of Italy / Europe
Italy's highest quality of life
“Il maiale e come la musica di Verdi:
tutto buono, niente da buttar via”
"The pig is like the music of Verdi: it's
all good, there's nothing to throw away."
Emilia-Romagna
Emilia - home to beautifully
perfumed sparklers & delightful
still reds and whites
Romagna - known for fine wines
produced from the native Albana,
Sangiovese & Trebbiano
4th in production / 60% red
187,000 acres planted
Lambrusco is a native vine that has a
2,000 year-old history
Emilia-Romagna
Avg. high temp is 64 °F
Avg. low temp is 48 °F
Avg. precipitation is 27 inches
Most important grapes
White - Malvasia, Trebbiano
Red - Lambrusco, Lancellotta,
Sangiovese
2 - DOCG
23 – DOC
Wines with Origin
• DOP (Denominazione di Origine Protetta)
- Italy - two categories • DOCG
• DOC
• IGP
(Indicazione Geografica Protetta)
– Italy • IGT
Wines without Origin
• Varietal wines = Vini Varietali (Only seven varietals)
• Generic wine/Vini – Red, White or Rose (formerly VDT)
EU/Italian Rules
- Family of grapes unique to Italy (2,000 years)
“THE VINE” of the ANCIENT CIVILIZED WORLD
- Derived from the latin word labrusca or
lambrusca
- Grew spontaneously long before the days of
the Ancient Romans
- Lambrusco came from the Romans,
“labrum” - as it was growing at the edges of the
“bruscum” - cultivated fields / woods
- With the passing of years, this species was
domesticated and became Lambrusco Vinifera
- “the vitis vinifera species whose leaves turn
blood-red before they fall”
- “Nectar of the Gods”
Pliny the Elder
- Still the oldest vine and wine produced in E-R
- 13 VARIETIES - Each have their own identity
- Known for high acidity / Frizzante style
- Grown in the three central provinces of
(Modena, Parma, Reggio)
- One of the world’s most well known and
appreciated wines since the ‘70’s (5 B)
- The most purchased Italian Red in retail
chains in 2013, in front of Chianti and Bonarda
- Abroad more than 80% of Lambrusco is
consumed in the FRUITY version – (50% in
Italy)
- New generation is beginning to appreciate
Lambrusco (has become a trendy wine)
Pliny the Elder
AD 23 – AD 79
- Ancient author
- Naturalist
- Philosopher
- Roman military commander
- Author of the Naturalis History
- Robert Parker of the Romans
According to Pliny the Elder
Lambrusco was the favorite wine
of Livia, second wife of Augustus
Caesar (therapeutic effects)
Lambrusco Sorbara
Light ruby in color, great acidity
Regarded as the highest quality clone
- Limited production
- Established as a DOC in 1970
Grown in the northern part of E-R
Some similarities to Salamino
(perfume aroma, harmony & richness)
Likes sandy soils (clay deeper color)
Good resistance to diseases;
susceptible to ESCA.
Best with rich foods
Lambrusco Salamino
Lambrusco Salamino derives its name
from its cluster (small, thin and compact,)
Most widely planted Lambrusco variety
Known for perfume aroma, harmony,
color & richness
(most floral of all Lambrusco)
Very dark in color with violet froth
(Thick skins)
Likes to grow in sand, silt and clay
Because of it’s firm structure Lambrusco
Salamino can be aged for few years.
Lambrusco Grasparossa
GRASPA – “Stem”
ROSA – “Red”
A special characteristic: with the arrival
of autumn, not only the leaves turn red,
but also the stalk and pedicels.
Contributes color, intense fruity aromas
and softness
Considered to be the fullest bodied
Prefers clay & sand
Grown predominantly in Modena
Great with desserts
Lambrusco Marani
Imparts brightness, taste,
perfume and color
(Cross - Salamino, Sorbara, Montericco)
Late maturing, high yielding
Sensitive to frost
Added for Muscularity
(tannin & acidity)
Mainly grown in Modena, Parma and
Reggio Emilia
Lambrusco Maestri
"Maestri" derives from Villa Maestri in Parma
(famous for its Lambrusco vineyards)
Fruit, intense color and full bodied
Mostly used for blending
(good tannins)
Adaptable to different climates & environments.
Grown around Parma
Shows good resistance to most common
diseases and extreme weather conditions
Lambrusco Montericco
Montericco - a small village situated in
the hills south of Reggio
Known for berry fruit, color and perfume
Soft, supple, round, soft tannins
Late ripening
This variety has almost disappeared
Ancelotta
aka Lancelotta
Known for roundness, warmth & color
(that’s why mostly used in blends)
Lower acidity than any Lambrusco
Good resistance to wind and drought
Half of its production is in E-R
ZONES OF LAMBRUSCO
Colli di Parma
Colli di Scandiano e di Canossa
Lambrusco di Sorbara
Lambrusco Grasparossa di Castelvetro
Lambrusco Mantovano
Lambrusco Salamino di Santa Croce
Modena
Reggiano
Emilia Lambrusco
Provincia di Mantova Lambrusco
Quistello Lambrusco
Sabbioneta Lambrusco
DOP (8)
IGP (4)
Lambrusco Reggiano (DOP)
AREA
An extensive zone around the city of Reggio Emilia.
DOC status in 1971
33 Communes
Reggio is the largest DOP producing region for Lambrusco.
GRAPES
Minimum 85% of
Lambrusco Marani, Lambrusco Salamino. Lambrusco Montericco,
Lambrusci Maestri, Lambrusco Sorbara
Maximum 15% of Lancellotta is permitted
CHARACTERISTICS.
Many styles and types can be produced (from sweet to dry)
Rose, Red, Sparkling
The sweet versions of the wine are typically in the light bodied frizzante style while
the drier wines are more full bodied and darker in color
Modena (DOP)
AREA
An extensive zone around the city of Modena.
DOC status in 1999
GRAPES
Minimum 85% of Lambrusco
Maximum 15% of Lncellotta, Fortana, and/or Malbo Gentile
CHARACTERISTICS.
Many styles and types can be produced (from sweet to dry)
Rose, Red, Sparkling
Known for freshness and fragrance on the nose
Floral and fruit on the palate
AREA
From the hills of Scandiano and Canossa
Smallest DOP area for Lambrusco
10 Communes
DOP status in 1977
GRAPES
Minimum 85% Lambrusco Grasparossa;
Maximum 15% of Lancellotta, Croatina, Lambrusco Marani, Lambrusco Salamino,
and/or Malbo Gentile
CHARACTERISTICS.
Notes of wild berries and violets
Good acidity & tannic
15th century, the Grand Duchess of Tuscany wrote in his diary
"Good wine Scandiano, fresh and sparkling."
Colli di Scandiano e Canossa (DOP)
Emilia (IGP)
AREA
Comprises the provinces of Ferrara, Modena, Parma, Piacenza, and Reggio
Emilia, and parts of Bologna (to the left of the Sillaro River)
GRAPES
18 varieties can be used including Lambrusco
For IGP ~ Lambrusco (Red, White, Rose)
Minimum 85% of Lambrusco Salamino
Lambrusco Sorbara
Lambrusco Maestri
Lambrusco Grasparossa
Lambrusco Marani (All together or individual)
Maximum 15% non-aromatic red grapes from Emilia-Romagna
Founded in 1936 (The most historical winery in Reggio Emilia)
Winery in located between the small villages of Albinea and Canali
Emilia’s leading producer of premium, hand crafted Lambrusco
CRU LAMBRUSCO (Have always produced Lambrusco)
Cooperative of 70 small farmer/growers (7)
Set aside competitive differences to pursue a common goal
(make Lambrusco from the best terroir / vineyards in all of E-R)
House style & motto – “To capture and bottle the fruit of Lambrusco”
“Fruit Forward” & “To celebrate Lambrusco”
FB ~ METODO ANCESTRAL ALBINEA CANALI
EMILIA, IGT
REGION GRAPE VARIETIES Emilia Romagna 100% Lambrusco Sorbara
“FB” – Fermentation in the bottle
“Metodo Ancestral“ - Tradition handed down from
generation to generation
After pressing, the grapes undergo cold maceration (12
hours) to extract color and enhance the flavors
Following partial fermentation, the wine undergoes a
second fermentation in the bottle, leaving it completely
dry & some deposits of natural yeast.
Alcohol 11%
Sugars 2.4 g/l
Optimal serving temperature 54 - 57° F.
FOOD – Cured meats, pastas, erbazzone, grilled meats
1961 - CIV (Consorzio Interprovinciale Vini) was established in Bologna
930 small farmer growers
5,000 acres of vineyard situated in the best winegrowing
areas of the provinces of Modena and Bologna
1991 CIV started to grow vineyards following ORGANIC certification
FRATELLO SOLE CIV & CIV
MODENA, DOC
REGION GRAPE VARIETIES Emilia Romagna 100% Lambrusco Salamino
BROTHER SUN
Fratello Sole takes the name from “Fratello Sole Sorella
Luna” by St. Francis of Assisi
Certified Organic
Less than 10 producers of Certified Organic Lambrusco
No Oak
Alcohol 10.5 %
Sugars 11.9 g/l
Optimal serving temperature 54 - 57° F.
FOOD – Antipasti, Parma ham, or just on its own
1950 – February 10 nine wine producers "united" to form Cantine Cooperative Riunite.
(Today there are over 800 dedicated small farmer/growers – avg. 5 acres)
1967 - Cantine Riunite arrives in America
1980-1985 The golden age - Riunite exports 11 million cases annually. (5 BILLION)
1993 - Riunite was the first winery in Europe to be granted "Certified Quality" status.
ISO 9002 and ISO 14001
Everybody Loves
• Cantine che hanno fatto l’Italia: Riunite (The winery that made Italy)
• Accounts for 60% of all wine groing production in Reggio
• 25% of overall production from Reggio, Modena and Bologna
• Riunite is the leading producer of Lambrusco and Sparkling wines from E-R
• Riunite accounts for 30% of all Italian sparkling wine exports and
45% of Lambrusco exports to the world
• Riunite is the most widely know Italian wine throughout the world
(Located in 60 different countries)
• Riunite is the #1 imported wine from Italy
Riunite is America's favorite Italian wine.…..Its still nice on Ice
L’OLMA
RIUNITE
REGGIANO, DOC
REGION GRAPE VARIETIES Emilia Romagna 85% Lambrusco Marani &
Lambrusco Salamino
15% Lancellotta
L’OLMA – The Elm
Grapes come from an area around a very ancient elm
No Oak
Alcohol 11.5 %
Sugars 10 g/l
Winner of the “Terre di Lambrusco”
Optimal serving temperature 54 - 57° F.
FOOD – Pasta, grilled meats
OTTOCENTO NERO ALBINEA CANALI
EMILIA, IGT
REGION GRAPE VARIETIES
Emilia Romagna 50% Lambrusco Salamino
40% Lambrusco Grasparossa
10% Lancellotta
Ottocento – 800
Referring to the traditions of the 1800’s
(typical style of Lambrusco)
Alcohol 11.5 %
Sugars 10 g/l
Winner of the “Terre di Lambrusco”
Optimal serving temperature 54 - 57° F.
FOOD – Pastas, grilled meats, or just on its own
CODAROSSA ALBINEA CANALI
Colli di Scandiano e Canossa ~ DOC
REGION GRAPE VARIETIES
Emilia Romagna 85% Lambrusco Grasparossa
15% Malbo Gentile
“The Red Tail”
No Oak
Alcohol 8%
Sugars 50 g/l
Acidity 5.5 g/l
Winner of the “Terre di Lambrusco”
Optimal serving temperature 54 - 57° F.
FOOD – Pumpkin-filled ravioli, desserts
WHITE LAMBRUSCO RIUNITE
EMILIA, IGT
REGION GRAPE VARIETIES
Emilia Romagna Lambrusco Marani
Lambrusco Salamino
The perfect alternative to White Zinfandel
A refreshing wine for summertime or anytime
Alcohol 6%
Sugars 58 g/l
Optimal serving temperature 54 - 57° F.
FOOD – Appetizers, Anytime / patio wine
ROSATO RIUNITE
EMILIA, IGT
REGION GRAPE VARIETIES
Emilia Romagna Lambrusco Marani
Lambrusco Salamino
Lambrusco Maestri
Not too red. Not too white. Riunite Rosato is simply just right
The perfect rose - Soft, light and delicious
Alcohol 8 %
Sugars 58 g/l
Acidity 7 g/l
Optimal serving temperature 54 - 57° F.
FOOD – hors d'oeuvres, entrees, midnight snacks
LAMBRUSCO RIUNITE
EMILIA, IGT
REGION GRAPE VARIETIES
Emilia Romagna Lambrusco Maestri,
Lambrusco Marani
Lambrusco Salamino
Lambrusco Montericco
Lancellotta
AMERICA’S ALL-TIME FAVORITE ITALIAN RED
This wine fits today’s lifestyles
Lancellotta, the missing grape
Alcohol 8%
Sugars 56 g/l
Acidity 7 g/l
Optimal serving temperature 54 - 57° F.
FOOD – Appetizers, spicy foods, pasta, cheeses, Tex Mex