Nine winemakers gathered in Italy in 1950 to create an affordable crowd-pleaser. An ancient Italian wine was taken and made into a sparkling red lambrusco. Riunite sold more than 11 million cases at its peak in the 1980s. It dealt a huge blow to lambrusco, which quickly became synonymous with saccharine sweet and an ad jingle.
Lambrusco has been drunk in Italy since the Bronze Age. The most famous example of sparkling red wine is made from six main varieties of lambrusco grape and it is growing in popularity. The bottles spell a departure from the mass market of 50 years ago. Pierre Malouf says that sparkling reds are like Cher in Clueless.
For a classic take on lambrusco, look at Camillo Donati, who has been in the family for almost 100 years. The idea of lambrusco being too sweet is countered by Donati's interpretation. Two blood-red lambruscos with dark, frothy fruit should be followed by cynics.
Sales of sparkling reds are being driven by younger drinkers at Hedonism. The lambruscos are less expensive than a mid-range champagne. Walker likes Cantine Ceci's Otello Nero di Lambrusco, which has a lot of fruit and flowers. For a primi, serve with a sausage.
The demand for sparkling reds is a symptom of people feeling liberated to drink what they want as opposed to drinking what they've been told to enjoy. Red wine can be served at room temperature, but sparkling versions are usually served chilled. You can either go too cold or muting its more delicate notes. Red being the most popular wine at her tastings, is one of the sparkling vintages offered by Il Farneto.
There are many sparkling reds in the pétillant naturel genre. Casa Belfi has a floral Rosso Bio Frizzante, which is a lightly sparkling malbec.
Romain Verger, a native of Anjou, prefers the Gamay grape variety, which is why he creates his Hénadé Bulles quickly. The generous fruit flavours can last up to two hours in the fridge.
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