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NOT ALL LAMBRUSCOS ARE CREATED EQUAL. |
"The sweet, fizzy, American-version of Lambrusco which debuted in the '70s and '80s unfortunately put the iconic Italian beverage in the same category as wine coolers and fortified street wines. Luckily, young people who were never subjected to this stereotype are giving the authentic versions -- which are earthy, dry, and somewhat bitter -- a chance, and in doing so are upping the wine's popularity in the U.S."
- smartbrief
- smartbrief
"Lambruscos have been misrepresented by industrial versions that have the soda pop flavor they think Americans want." - Lidia Bastianich
"Lambrusco’s reputation was damaged so badly in the ‘70s and ‘80s with the cheap, low-alcohol versions sold in the UK and the US. Our [Lambruscos in Emilia] are nothing like that, the majority are dry and around 11% alc. by vol." - Anselmo Pellini, owner of Chiarli
"Until June [2012] I had never ordered a bottle of lambrusco in Italy. With memories of those sweet, fizzy, soda-like imports of the 1970s..., I had no interest in revisiting such wines, even in Emilia Romagna, where lambrusco is made." - John Mariani
