Lambrusco wine has quite a long history: already in the classical age, poets and writers such as Virgil, Cato and Varro wrote of "Labrusca vitis” in their texts, a wild vine that produced fruits with a bitter taste. After being created in Modena, Lambrusco later spread to the rest of Italy and abroad: the wine can be either bubbly or sparkling and it should be served at 12-14° to make the most of its fragrance and aroma. With an intense ruby-red colour and distinctive floral aroma, we have already discussed Lambrusco and its different varieties on our website.
One of the most appreciated characteristics of Lambrusco is its versatility, which makes it suitable for all kinds of dishes, from appetisers to desserts. The main pairings are sublime for their contrast: strong and hearty meals, rich in fat and calories, perfectly contrast this light and fresh wine with moderate alcohol content. However, there are plenty of combinations for similarity as well, especially when Lambrusco is brought to the table along with dessert. In any case, Lambrusco is able to support and at the same time enhance the many flavour nuances enclosed in each dish.
Hypothetically following a menu starting with appetisers, Lambrusco pairs perfectly with all kinds of cured meats and salamis, especially ham and mortadella, as well as Parmesan cheese, the king of Italian cheeses. Among possible first courses, we must mention stuffed pasta or pasta topped with meat sauce as well as tortellini in broth, the legendary recipe of Emilian culinary traditions. As for second courses, all types of boiled meat stand out, especially zampone [cooked, stuffed pig foot] and cotechino [gelatinous pork sausage in a natural casing]. As for dessert, the pairing with "bensone” is famous, a simple and ancient dessert from the city of Modena with a very dry consistency: it is cut into slices and soaked in Lambrusco before being eaten. Another popular pairing is that of Lambrusco and amaretto biscuits from Modena, small confectionery masterpieces made with almond paste.
The pairings of Lambrusco and the various typical dishes of its area of origin pass with flying colours, even according to the stringent standards used by sommeliers. One can safely say that the meeting of Emilian cuisine and Lambrusco is a true love story.