WTN: Barbolini Lambrusco Grasparossa di Castelvetro

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WTN: Barbolini Lambrusco Grasparossa di Castelvetro

Postby Mike Filigenzi » Fri Jul 14, 2006 11:04 pm

Picked this up for somewhere in the $10-$15 range at K&L. Grasparossa is the grape variety. 11.5% alcohol.

Very deep garnet/purple wine with a striking, thick purple-red mousse. Nose is fresh, simple, somewhat "grapey". More interesting in the mouth, with that grape flavor balanced by a somewhat bitter quality. The wine is dry and finishes clean with a slight astringency.

Overall, pretty interesting stuff. I was expecting something along the lines of a red prosecco, but this has more character than most of those. I don't know that it would be everyone's cup of fizzy red, but I liked it.

Oh - and it's imported by some guy named Oliver...... :wink:


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Re: WTN: Barbolini Lambrusco Grasparossa di Castelvetro

Postby Agostino Berti » Sat Jul 15, 2006 3:51 am

I didn't understand Lambrusco until I was in Modena and had that fizzy red stuff with the local "salumi" or "cold cuts". It was a perfect combination. Close to an epiphany. Therefore, I suggest you drink this stuff with some good salami, etc. or just go to Modena, land of Ferraris and Balsamic Vinegar and do the real thing. Some Italian wine is like the pizza over here, you have to eat it HOT! You know what I mean?

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Re: WTN: Barbolini Lambrusco Grasparossa di Castelvetro

Postby Ian Sutton » Sat Jul 15, 2006 8:24 am

I'd agree with Agostino - it really does work well with cold cuts. A wonderful option for a picnic :idea:
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Re: WTN: Barbolini Lambrusco Grasparossa di Castelvetro

Postby Mike Filigenzi » Sat Jul 15, 2006 12:38 pm

I agree with both of you! We had it with some Spanish chorizo that it went very nicely with. Can't say it went as well with some Comte cheese, though.


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Re: WTN: Barbolini Lambrusco Grasparossa di Castelvetro

Postby Ian Sutton » Sat Jul 15, 2006 1:55 pm

More proof that cheese and wine aren't the obvious match joe public takes them for!
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Re: WTN: Barbolini Lambrusco Grasparossa di Castelvetro

Postby Oliver McCrum » Sun Jul 16, 2006 3:23 am

Glad you enjoyed it, Mike.

Paul Bertolli insists that it's the right match for the artisanal salume he's making at Fra'Mani, I won't disagree. Good pizza wine, too.
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