Lambrusco Grasparrosso di Castelvetro, Monovitigno, Fattoria Moretto ($26)
One of the rising cult wines in the U.S. is dry Lambrusco–adored with the local food in the highly gastronomic area of Modena, almost completely ignored in the U.S. Why? Because 40 years ago a sweet version became famous in the U.S.—chill a Cella!–and that was lights out for the reputation of the great dry stuff. But some of us are fighting back! I’m in Emilia-Romagna right now looking for great versions of dry Lambrusco–and Kermit Lynch, the venerable California importer, already beat me to this one, Fattoria Moretto. Like all Grasparossa (a special Lambrusco variety) it is dark, dark mirthful purple. Big fruity nose, easy to-drink dry and frothy palate. This one has a little more backbone than most, a touch of astringency.
Wine4Food
You must try it with rich foods and fatty meats (before mine come into the country, of course). Amazing for salumi!
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Photo courtesy of fattoriamoretto.it
