Lesson #16 Starter Pack: Red Bubbles v2 - Includes Snack
Regular price
$52.00
Lesson #16: Lambrusco Rising: The Ultimate Summer BBQ Wine
This is one stop shopping for Tail Up Goat Wine School. Package includes wine for class along with our delicious fried marcona almonds. There's no need to buy any other food to qualify for wine delivery.
Lambrusco, "Scuro," Lini 910, Emilia-Romagna, NV
Vital Signs: Lambrusco is equally a designation of origin centered in Modena and a family of grapes that go into these fabulous fizzy reds. This consists of 85% Lambrusco Salamino and 15% Ancellotta. It is made in the tank method traditional to the modern wines of the region but aged on the lees much longer than most.
Uncle Bill's Take: This is fresh and bone dry with all the juicy red berry fruit you could ask for and surprisingly minerality on the finish. It's a whistle clean modern take on Lambrusco that's nonetheless soulful and rooted in tradition.
Temperature: 50˚F
Pairing Suggestions: From the importer: Scuro's "remarkable versatility also makes it a wonderful match for a wide variety of cuisines, including Asian, Mexican, and classic American. Many top sommeliers reach for Lini wines to pair with oysters. And many claim it's the ultimate BBQ wine." I would endorse everything but the oysters. I don't care how many "top sommeliers" are doing it.
Uncle Bill's Take: This is fresh and bone dry with all the juicy red berry fruit you could ask for and surprisingly minerality on the finish. It's a whistle clean modern take on Lambrusco that's nonetheless soulful and rooted in tradition.
Temperature: 50˚F
Pairing Suggestions: From the importer: Scuro's "remarkable versatility also makes it a wonderful match for a wide variety of cuisines, including Asian, Mexican, and classic American. Many top sommeliers reach for Lini wines to pair with oysters. And many claim it's the ultimate BBQ wine." I would endorse everything but the oysters. I don't care how many "top sommeliers" are doing it.
Lambrusco Grasparossa di Castelvetro, "Monovitigno," Fattoria Moretto, Emilia-Romagna, Italy, NV
Vital Signs: Grasparossa is the undisputed king of Lambrusco sub-varietals, fuller fruited and fuller bodied than its kin. This is a rare single vineyard, terroir driven fizzy red from a certified organic producer. Fermentation is carried out in stainless steel tank but the wine is essentially ancestrale with CO2 captured from the last gasp of fermentation with native yeast.
Uncle Bill's Take: This is Lambrusco elevated with a bitter, herbaceous charm that's unmistakably Italian. Kick it, Kermit Lynch: "Moretto is to Lambrusco what Tempier and Terrebrune are to rosé. It reminds me of the best reds of Bandol and Tuscany, with herbs like thyme, and a sort of dusty mineral quality, like you find in some of the top Bordeaux and Tuscan wines."
Temperature: 50˚F
Pairing Suggestions: We've covered BBQ, but not all Que is created equal. This is more of a Texas brisket wine to me. It could go well with St. Louis-style ribs or Carolina pulled pork, but I'd rather have low smoke and sauce on the side.
Vital Signs: Grasparossa is the undisputed king of Lambrusco sub-varietals, fuller fruited and fuller bodied than its kin. This is a rare single vineyard, terroir driven fizzy red from a certified organic producer. Fermentation is carried out in stainless steel tank but the wine is essentially ancestrale with CO2 captured from the last gasp of fermentation with native yeast.
Uncle Bill's Take: This is Lambrusco elevated with a bitter, herbaceous charm that's unmistakably Italian. Kick it, Kermit Lynch: "Moretto is to Lambrusco what Tempier and Terrebrune are to rosé. It reminds me of the best reds of Bandol and Tuscany, with herbs like thyme, and a sort of dusty mineral quality, like you find in some of the top Bordeaux and Tuscan wines."
Temperature: 50˚F
Pairing Suggestions: We've covered BBQ, but not all Que is created equal. This is more of a Texas brisket wine to me. It could go well with St. Louis-style ribs or Carolina pulled pork, but I'd rather have low smoke and sauce on the side.