Lambrusco \u00e4r o\u00e4ndligt mycket mer \u00e4n s\u00f6tt, rosa vin med l\u00e4skbubblor, men det \u00e4r tyv\u00e4rr ocks\u00e5 vad de flesta k\u00e4nner igen lambrusco som.<\/p>\n
H\u00e4r \u00e4r ett ekologiskt exempel p\u00e5 raka motsatsen; H\u00e4r har Gavioli gjort en torr, mogen r\u00f6d Lambrusco som kommer att utmana dina f\u00f6rdomar p\u00e5 ett bra s\u00e4tt. Lambrusco kommer fr\u00e5n Modena i Emilia-Romagna, och druvan som anv\u00e4nds till detta vin \u00e4r ingen mindre \u00e4n Lambrusco Grasparossa di Castelvetro. Vinet \u00e4r ’frizzante’, vilket p\u00e5 vanlig danska betyder mousserande, men med n\u00e5got l\u00e4gre tryck \u00e4n man k\u00e4nner till fr\u00e5n champagne och liknande. Bubblorna skapas via charmatmetoden, d\u00e4r hela vinet l\u00e5ngsamt efterj\u00e4sas i en trycktank, och flaskorna buteljeras under tryck, vilket ger l\u00e5ngt finare och mer ih\u00e5llande bubblor \u00e4n n\u00e4r kolsyra tills\u00e4tts.<\/p>\n
F\u00e4rgen \u00e4r v\u00e4ldigt m\u00f6rk, n\u00e4stan violett, men det h\u00e4r \u00e4r inget tungt vin. F\u00e4rsk b\u00e4rfrukt med hallon, mullb\u00e4r och fl\u00e4der samt ett kryddigt uttryck som tillsammans med lite tanniner fr\u00e4schar upp och sk\u00e4rper sinnena. H\u00e4r finns gott om frukt och ingen fetma eller fyllighet. Precision och fr\u00e4sch\u00f6r \u00e4r ledord i den h\u00e4r typen av vin, som \u00e4r intressant men samtidigt informell.<\/p>\n
Servera inte kyld – 10-15\u00b0 verkar l\u00e4mpligt.<\/p>\n
M\u00e5nga kommer s\u00e4kert att dricka vinet som aperitif, men det h\u00e4r \u00e4r ett utm\u00e4rkt matvin till exempelvis kallbord med fet italiensk salami, coppa eller bresaola, med vitello tonnato och pasta med rag\u00f9 bolognese.<\/p>\n","protected":false},"excerpt":{"rendered":"
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