Lambrusco Spritz Recipe (2024)

FAQs

How to make a Lambrusco? ›

The winemaker adds sugar and yeast to the not-yet-sparkling base wine in a large pressurized tank. The sugar ferments, releasing carbon dioxide which is trapped in the wine. Dosage (the final sugar adjustment) is added, and then bottles are filled from the tank.

Here, grapefruit brightens and plays up the wine's light bitterness, while buttery green olives add a touch of earthy brine and serve as a welcome snack. Reach for a lighter, sweeter, more citrus-leaning amaro, to avoid masking the bubble's nuance.

Making the perfect Aperol Spritz is as easy as 3-2-1. That's a ratio of 3 parts Prosecco, 2 parts Aperol, 1 part soda water. If you're measuring, that's 75ml Prosecco, 50ml Aperol, 25ml soda. If you're not measuring, just pour and judge by the colour.

Try pairing Lambrusco with cured meats like artisan-crafted salumi or thinly sliced prosciutto, hard cheeses like Parmigiano Reggiano, olives, bread dipped in quality balsamic vinegar, and classic Northern Italian pasta (such as lasagna, tagliatelle, and tortellini).

Most Lambruscos are made from more than one Lambrusco variety and additionally often blended with a number of specific blending grapes (max. 15%), such as Ancellotta (for color), Marzemino, Malbo Gentile, Cabernet Sauvignon (for body and structure), and others.

Traditional Method Lambrusco, aged for 14 months on yeasts. Obtained from Lambrusco Grapes in varieties 85% Lambrusco Sorbara and 15% Lambrusco Salamino carefully selected and harvested by hand. Intense pink color, vinous and suadent scent with ripe strawberry hints.

Lambrusco is best served chilled. The perfect temperature is around 45-55 degrees Fahrenheit, so pop it in the fridge for an hour or so, then take it out 15 minutes before serving. Unlike Prosecco or Champagne, Lambrusco is not traditionally served in a flute.

Lambrusco is available in dry (secco), semi-sweet (semisecco), and sweet (dulce) varieties. The best wines tend to be secco or semisecco, and cheaper, lower quality lambruscos are frequently overly sweet. Depending on the style, the flavor profile and characteristics like tannins, acidity, and color can vary.

Regardless of the sweetness level, lambrusco tends to show flavors of cherries, strawberries, blackberry jam, violets, citrus zest and potting soil. Because of its bright acid, fruit-forwardness and generally low ABV, lambrusco wines are perfect for sipping with a variety of foods and cuisines.

But it's not too late to enjoy two iconic summertime apéritifs: the Aperol Spritz and the Campari Spritz. These refreshing co*cktails are made with Prosecco mingled with the bitter liqueur and topped off with a splash of mineral water, served on the rocks, typically with a slice of orange.

What percent is a spritz? ›

With an alcohol percentage of just 11%, Aperol Spritz is a great choice if you're choosing to moderate your drinking. You could even pair it with a non-alcoholic sparkling wine to keep this popular aperitif super low!

As written, your Aperol spritz is around 11 percent alcohol content by volume (Aperol is 11% ABV and Prosecco is 12%). To make it even lower in alcohol content, use proportionally more club soda and less Aperol and Prosecco.

The DOC law requires that this wine must be made from at least 85% of the Lambrusco Salamino grape clone. Any other local Lambrusco subvarieties can make up the remaining 15%. Pairs perfectly with the local cuisine cotechino (a slow-cooked sausage) and of course Parmigiano Reggiano cheese.

Lambrusco di Sorbara

This grape produces the lightest and most delicate and floral of the Lambrusco wines, often in a light, pink-rose hue. The best versions are in a dry and refreshing style but have delightfully sweet aromas of orange blossom, mandarin orange, cherries, violets, and watermelon.

With its low alcohol, lambrusco is like an adult soft drink. Slightly chilled, it is the perfect red wine to put a smile on your face after a bad day.

Originally it meant 'wild vine' (similar to labrusca), and came to be used for a number of grape varieties and their clones. Many of these survive today, most saliently Grasparossa, Maestri, Marani, Monstericco, Salamino and Sorbara.

Lambrusco is a sparkling red wine from the Emilia-Romagna region of Italy. Lambrusco is broken into several appellations, and each of them is home to sparkling wines with their own unique character and constituent grape varieties or blends.

In fact, there are even some red sparkling wines, such as Lambrusco. These sparkling wines should always be served chilled. It is recommended to enjoy it in a long glass, such as a flute or a tulip glass. These long, thin glasses keep the bubbles longer, allowing you to fully enjoy the wine for a longer period of time.