Winery World TableLambrusco
Sparkling wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
The Lambrusco of the Winery World Table is in the top 20 of wines of Emilia-Romagna.
Food and wine pairings with Lambrusco
Pairings that work perfectly with Lambrusco
Original food and wine pairings with Lambrusco
The Lambrusco of Winery World Table matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of magic cake cheese quiche, leek and salmon lasagna or fondue with comté cheese.
Details and technical informations about Winery World Table's Lambrusco.
Discover the grape variety: muscat blanc à petits grains
Intensely perfumed aromatic whites with a pale golden robe, showing powerful signature aromas of muscat, rose, white flowers (orange blossom), fresh grape, exotic fruits and honeyed notes. Vinified dry, sweet, liqueur and VDN. The star of Muscat VDNs (Frontignan, Lunel, Rivesaltes, Beaumes-de-Venise), Asti DOCG (Italy) and Samos (Greece). One of the oldest aromatic varieties cultivated in the world, found across the Mediterranean.
Last vintages of this wine
The best vintages of Lambrusco from Winery World Table are 2013, 2017, 2008, 2014 and 0.
Informations about the Winery World Table
The Winery World Table is one of of the world's greatest estates. It offers 10 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
