Lambrusco - room temp. or chilled?

[omotosando]

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).

[budnball]

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

[omotosando]

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.

[budnball]

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

[omotosando]

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.

[budnball]

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.

[omotosando]

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

[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.