Wine and cheese, blah blah blah. Ok, not so blah in the flavor department. Truth be told, I don’t like the vast majority of wine with cheese, especially red wines. (Sancerre and Crottin de Chavignol goat cheese, however, is my all-time favorite match.) But I recently experienced a game-changer thanks to a Lambrusco pairing that was made amazing by Parmigiano-Reggiano.
The Cheese to Stock Up on for a Lambrusco Pairing Epiphany
Lambrusco is a red, fizzy delight. And one of the most versatile wines in the world when it comes to food pairing. It’s my pizza go-to. Quality Lambruscos can range from ultra-dry to slightly sweet.
When the Parmigiano-Reggiano came out as the sun went down on a (mercifully) cool summer rooftop patio night, the doors were blown off as far as this serene setting went. I mean, boats still went by, attempting to put me in a state of tranquil revery. But it was that salty cheese and tingly, grape-y red wine fueling my contentment. Serenity now, indeed.
Here are some thoughts on the Lambruscos I was sent as samples. I actually had tasted all of them at VINO 2015 in New York, but was more than happy to revisit these bottles in an outdoor setting.
Picol Ross: Ok, who doesn’t like a bottle that says, “Lambrusco For Friends”? A very cherry drink, classic and dry. Totally crushed it with the cheese. (Can’t find pricing info on this.)
Pronto Secco: I love the label on this Lambrusco, with the telephone cord (Millennials: ask me about them) spelling out the name of the wine. Less fruity and more savory than the Picol Ross. (About $17.)
Find out my thoughts on a VERY serious Lambrusco, Bosco del Tasso. (I was sent the 2010 version; the 2011 was sampled in New York. Feel the same about the wine except for the 2010 being a bit more subdued.)
In conclusion: DRINK LAMBRUSCO because it’s awesome. And watch boats and stuff: