Lambrusco isn’t exactly a forgotten varietal, but it is hardly a go-to wine for many people. That should change given the wide range of foods with which it pairs well. [level-members]
First, let’s make sure we’re talking about the same thing here: well made Lambrusco today is not the sickly sweet stuff of yore anymore than the great Zinfandels you can find anywhere are white Zinfandel …
It should be top of your list when you’re grilling, whether chicken or beef – including burgers – and pairs nicely with meatier fish. (All, of course, dependent on how you’re preparing the protein in question.)
Being Italian, it works well with many Italian dishes, even pizza. Which makes it not just a wine worth having around in the summer for prime grilling season, but year round when something with a little refreshing zing fits the bill.