Pairings | Salami
If you’re wondering why I’m devoting a post to Lambrusco you obviously haven’t tasted the real thing and today, Lambrusco Day, is your ideal opportunity to try it.
There’s a lot of talk about how the wines of a region tend to match its food but that seems truer of Tuscany than almost anywhere else.
Usually this feature focusses on less familiar wine pairings but sometimes you can’t beat a tried and trusted combination.
One of my favourite local restaurants Flinty Red in Bristol had put a Lambrusco Grasparossa di Castelvetro on by the glass when I went for lunch last week and it reminded me how incredibly delicious and versatile it is. So much so that we went on to order a full bottle.
Last week I had lunch at my new favourite London hangout, the wine bar Terroirs which is run by a partnership including the quirky and original Caves de Pyrène. It's a place that you'll absolutely love if you're a Francophile: it feels just like a Parisien wine bar - without the surly service. The food is also cracking but as we'd resolved to kick off the new year by splitting a Vacherin Mont d'Or, as you can read on my cheese blog The Cheeselover, we didn't get a chance this time to sample chef Ed Wilson's robust bistro food.
You have to feel sympathy for Italian sparkling wine producers who don’t happen to make prosecco (except possibly those from Franciacorta who manage to charge much the same as champagne).