(The reverse also works: If you're storing your wine in the fridge, leave it at room temperature for about 20 minutes before pouring so that it has a chance to warm up a bit.) Just because you know the answer to the question "should red wine be chilled" doesn't mean you should go Arctic with your beverages. As long as you're not in-and-out of the fridge during that time, the wine will have cooled to just the right temperature. Henderson's go-to temperature for chilled reds is 58☏, but he notes "if you like it cooler, drink it cooler." Just don't go too cold-straight out of the fridge (at about 40☏) will dull the fruitiness and the flavor of the wine too much- anywhere between 48☏ and 60☏ is a good place to aim, the goal (as with anything) is to find what you like best.ĭon't have a designated wine fridge or a thermometer handy? He says that the 20-minute rule is a good one to follow: Simply place a room-temp bottle in the fridge for 20 minutes before you plan to pour. "You need a little bit of those tannins to freshen your palate between bites," he says. But for fruitier, lighter reds, accentuating those tannins boosts their food-friendliness, especially when eating something like grilled meats. Bordeaux, Sangiovese, Cabernet, Malbec), chilling can make the wine seem harsh. For wines with a rich tannin structure (i.e. "Chilling wine accentuates the tannins," says Henderson. When it comes to chilling, that can either be a good or a bad thing. While all wine contains tannins-the quality in red wine that dries out your mouth and makes you suck in your cheeks upon sipping it-fuller-bodied and older wines are richer in tannins than younger and lighter wines. Henderson suggests lighter-bodied reds: think Pinot Noir, Gamay, and "low-alcohol" Zinfandels and also suggests looking for younger bottles. Because not all red wine is created equal (that's a good thing), Henderson has a few guidelines to make the most of your new favorite hashtag: #redwineallthetime. Today vintners are polishing their winemaking methods and producing drier, savory styles of this great value wine.But don't shove aside the milk and eggs in your fridge in an effort to fit in your whole wine rack just yet. While it has a reputation for making sweet, mass-produced wines, Lambrusco is experiencing something of a renaissance. Lambrusco is even referred to in the work of Roman philosopher, Pliny the Elder and poet Virgil. Owing to how easily it grows and its robustness, armies and travelers took Lambrusco with them in their travels. The Lambrusco cultivar has its roots in the ancient Roman era. Well-known appellations include: Casteller DOC, Colli di Parma DOC, Colli di Scandiano e di Canossa DOC, Lambrusco di Sorbara DOC, Lambrusco Grasparossa di Castelvetro DOC, Lambrusco Mantovano DOC, Lambrusco Salamino di Santa Croce DOC, Modena DOC, Reggiano DOC, Trentino DOC, Valdadige / Etschtaler DOC, Valdadige Terradeiforti / Terradeiforti DOC. Cheese: Grana Padano Parmesan-Reggiano Pecorino.Įmilia-Romagna dominates Lambrusco production.Entrées: Confit duck Italian-style sausages with fennel sausage pizza meat or vegetarian lasagne steak hamburger.Appetizers: Prosciutto di Parma black olives sardines.Lambrusco Grasparossa creates deep, concentrated, bold wines that display plenty of dark fruit. To get a good snapshot of what good Lambrusco food pairing looks like, let’s home in on the two most important grapes and styles Lambrusco Grasparossa and Lambrusco di Sorbara. Its high acidity also makes it ideal for pairing with fatty foods.
Emilia-Romagna is the region of Modena balsamic vinegar, Bolognese sauce, Parmesan-Reggiano cheese, and Lambrusco matches all of these to a T.
The adage “w hat grows together, goes together” suits Lambrusco perfectly. With such a wide range of Lambrusco grapes, food pairing possibilities are broad.
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