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Lambrusco - room temp. or chilled?

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I'm having a lasagna party and I thought that would be the perfect opportunity to expose myself and guests to lambrusco.

I read varying things - serve it room temp, give it a chill. What's the consensus? And if a chill, what does that mean? How long in the fridge? (With a large group and a couple of bottles, I don't have enough ice buckets, which is my usual method of chilling wine).

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  1. I may be alone in this but I've always had Lambrusco on ice. This speaking of the low alcohol, sweet version. I have never tasted a dry one.

    2 Replies
    1. re: budnball

      I can assure you I don't intend to buy a sweet Lambrusco. I loathe any sweetness in anything but a dessert wine.

      1. re: omotosando

        I found this good article discussing the four styles of Lambrusco. http://www.tablehopper.com/wino/the-w...

        Sorbara, Grasparossa di Castelvetro, Salamino Santa Croce, and Reggiano. Apparently, only the Reggiano is off-dry. I like acidity in my wines, so I definitely will not be looking for a Reggiano.

    2. Did you find a dry Lambrusco and did it work with your lasagna party?

      3 Replies
      1. re: budnball

        Yes. Lina nonvintage, white and red. Didn't like the white. The red was wonderful. Everyone loved it and it paired very well with the lasagna. Incredible QPR for $15. I think it is the perfect party drink when serving Italian food. Chilled it for 20 minutes in an ice bucket.

        1. re: omotosando

          Glad you and your guests enjoyed. I'll have to give it a try.

          1. re: budnball

            I highly recommend it if you can find a good Lambrusco.

            The Lini was actually $14, not $15. Usually when you are into a sub $15 wine for a party, you are serving something okay, but not really delectable. The Lambrusco was outright delectable and drew a lot of raves. It was not sweet at all. In fact, it had a bitter finish, which gave it a nice zip.