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60 plus, 60, 59 or 56?

Some wine information gets repeated and repeated even though it has zero information value. Example: That there used to be some 60 or even more Lambrusco varieties is part of almost every Lambrusco story. Yet nobody has ever questioned the validity of the number or has ever been able to name all 60 or 55 or even 40. As a matter of fact online blogs used to talk about “60 Lambrusco clones and sub-clones” which turned into “60 grapes” after 1991. It took some time (decades) but I think I’ve tracked down the origin of the number “60”.

2021 Lambrusco News: October-December

Lambrusco isn’t just Italy’s coolest red. It’s also hard-wired to local food specialities, its territory and Italy’s history. Every quarter, I’ll take a look at the most relevant Lambrusco stories and news items published online over the past three months. The “best” will be accessible from this page.

Opinion Piece #2021/2

An opinion piece is an article, published in a newspaper or magazine, that mainly reflects the author’s opinion about a subject.

What’s Lambrusco?

Most people still can’t figure out if their bottle of Lambrusco is an industrial or a commercial version or actually the real thing. How can one tell the difference? And what’s up with white Lambrusco (Lambrusco Bianco)? Do I have to know anything about the various indigenous Lambrusco grape varieties? Can the price tell me something about a Lambrusco’s quality? Do Lambruscos age? What’s the best glass to serve Lambrusco in? What’s the difference between a classic and a modern classic Lambrusco? What’s the ideal serving temperature? None of these questions ever came up because all we were told that every Lambrusco was just “nice” when “served on ice”.

2021 Lambrusco News: July-September

Lambrusco isn’t just Italy’s coolest red. It’s also hard-wired to local food specialities, its territory and Italy’s history. Every quarter, I’ll take a look at the most relevant Lambrusco stories and news items published online over the past three months. The “best” will be accessible from this page.

The Interview:

An opinion piece is an article, published in a newspaper or magazine, that mainly reflects the author’s opinion about a subject.

Always Judge A Book By Its Cover

I’ve been professionally interested in Lambrusco (secco) since April 1994 and continue my Lambrusco explorations throughout Emilia, Mantova and Cremona whenever possible. It took me a few years to realize that Modenese restaurants weren’t serving industrial Lambruscos. Which in turn made me recognize that outside of Modena and Reggio ‘Big Wine’ had managed to invent ‘alternative Lambrusco facts’ for the sole purpose of selling billions of bottles of industrial versions that have nothing in common with classic Lambrusco Emilians have been proudly producing and enjoying since 183 BC. So what’s “The Greatest Wine Book Ever Published” (Washington Post) saying about Lambrusco?

2021 Lambrusco News: April-June

Lambrusco isn’t just Italy’s coolest red. It’s also hard-wired to local food specialities, its territory and Italy’s history. Every quarter, I’ll take a look at the most relevant Lambrusco stories and news items published online over the past three months. The “best” will be accessible from this page.

Opinion Piece #2021/1

An opinion piece is an article, published in a newspaper or magazine, that mainly reflects the author’s opinion about a subject.

2021: The Year Of The Ox And (real) Lambrusco.

How many times have we read about an up-and-coming ‘Riesling Renaissance’? Way too many times over the past three decades. The next one will be declared soon. Even Sherry needs to invent a bunch of new Sherry cocktails once-a-year in order not to drop out of the mind of wine drinkers. True, most predictions about a specific wine’s up-coming popularity never materialize. Even Lambrusco was supposed to be ‘in’ wine already two years ago. Fake wine news. 2011 was a major milestone for Lambrusco Secco. 2021 will turn it into one of the most popular summer and dinner wines.

2021 Lambrusco News: January-March

Lambrusco isn’t just Italy’s coolest red. It’s also hard-wired to local food specialities, its territory and Italy’s history. Every quarter, I’ll take a look at the most relevant Lambrusco stories and news items published online over the past three months. The “best” will be accessible from this page.

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