430679 Mon Aug 13 04:42:27 -0700 2007 6 34 Wine 0 2839619 What shape of wine glass would you recommend for serving Lambrusco? My choices are the following Riedel glasses: Pinot Noir, Cab, Chardonnay or Champagne flutes. Also, should it be served chilled? Any particular ones that you recommend? TIA. Mon Aug 13 04:42:27 -0700 2007 10985 MMRuth 1 2840121 it's usually served in an old jelly jar or a modest tumbler, and you should chill it a little. crystal is way too fancy to drink lambrusco in the proper spirit (guzzled with salami and cheese). who knows?, maybe they'll be producing a barrique-aged super-cuvee for the u.s. market soon. there are lots of brands being imported now that i haven't tried yet, but i've had great wines from cleto chiarli, medici-ermete, and villa di corlo. Mon Aug 13 08:13:25 -0700 2007 2839619 17708 warrenr 2 2840265 Thanks - actually the little Italian restaurant where I first saw it poured uses tumblers for all of their wines. Mon Aug 13 08:53:15 -0700 2007 2840121 10985 MMRuth 1 2840650 Any old glass. It's best at cellar temperature, shouldn't be refrigerator-cold. Unless you're talking about Riunite, which should be cold like the soft drinks that inspired it. Mon Aug 13 10:20:53 -0700 2007 2839619 11369 Robert Lauriston 1 2842517 Glass: Riedel actually recommends their Zinfandel / Chianti wine glass which according to them was designed to flatter medium-bodied wines with elegant structure: "The rim directs the flow of wine to the mid-palate so you can experience the complex balance of fruit flavor acidity and tannins." (Good for: Bardolino, Beaujolais Nouveau, Carignan, Chianti, Cotes du Roussillon, Cotes du Ventoux, Dolcetto, Lambrusco, Montepulciano, Primitivo, Sangiovese, Zinfandel...you get the drift.) Serving temperature: Best to serve Lambrusco very cold if you bought a DOC Lambrusco (min. alc. 10.5%). Most of these are supposed to have a nice, crisp acidity which you bring out best when you serve it well chilled. Mon Aug 13 18:31:24 -0700 2007 2839619 80842 LAwinelover 2 2843002 I totally disagree. Serving Lambrusco very cold kills most of the flavor, and that's unheard of in their home territory. They taste best cool, not cold. Mon Aug 13 22:06:27 -0700 2007 2842517 11369 Robert Lauriston 3 2846811 You are correct when you talk about a sweetish, almost no acidity version. Like TJ's $5.00 lambrusco. Tue Aug 14 22:27:46 -0700 2007 2843002 80842 LAwinelover