"Last week, I ended my book tour with an event at Elliott's in Edinburgh for the city's book festival. These tastings usually take place on a week night, so I tend to opt for three easy-drinking favourites. A kabinett riesling? Check. A fruity cotes du Rhone? Check. Then I spied a lambrusco. I love starting the evening with a joyous glass of something fizzy but, to my surprise, many members of the audience remarked how they didn't have the best memories of lambrusco."
"It's a wine that owner and sommelier James Clark says has an important part to play on his list: Lambrusco challenges people's preconceptions: you can bring a table of people from my parents' generation a glass of something dry, floral and elegant that is unrecognisable from what they thought lambrusco is. And what of food pairings? It can comfortably sit alongside a range of foods, Clark says. It's great with cured meats and fried antipasti, say, and even spicy food."
A tasting in Edinburgh featured three easy-drinking choices: kabinett riesling, a fruity Côtes du Rhône and a lambrusco. Many attendees remembered lambrusco as a super-sweet drink associated with the 1970s and 80s, but contemporary lambrusco includes delicious bone-dry examples served at chef residencies and top Italian restaurants. Lambrusco originates in Emilia-Romagna and includes eight related varieties that produce dry, off-dry, red, pink and white styles, offering options for many palates. Sommeliers use dry, floral and elegant lambrusco to challenge preconceptions, and the wine pairs well with cured meats, fried antipasti and spicy dishes.
Read at www.theguardian.com
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