For this week’s Wine Wednesday, we are heading back to the 1970’s and imbibing in it’s most popular wine – Riunite Lambrusco. As many of you may know, I love, love, love Lambrusco. It is fizzy and fruity and pairs really well with food. But, I had never had the wine that beget the craze in the United States – Riunite.
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Articles Tagged: Italian wine
Nero d’Avola is the main red grape grown in Sicily. It’s generally dense and jammy with dark red fruits. If you like Syrah, you might be a fan of Nero d’Avola. However, this wine can run the gamut. The Archeo version is a very light version of Nero d’Avola. If it were a little lighter, it would be a borderline rose. However, the Archeo is highly drinkable and enjoyable. It’s an affordable every day wine! Salute!
I know that I have warned you against buying bottles based on how much you like the label, which was something that I did with alarming frequency as a newbie. But, sometimes when I am at a good wine shop where I know and trust the buyer, I will indulge my love of beautiful labels. This bottle falls squarely within that category with it’s abstract label that provided a lovely contrast to the wine bottle itself. Luckily, this time, I won and bought a bottle that was not only lovely on the outside, but lovely on the inside as well.
As you know, I love all wine but I have a soft spot in my heart for Italian wine. While I enjoy the acidity and bright fruit flavors that most Italian wines exhibit, I love the passion that Italians, and particularly Italian winemakers, have for wine. It’s infectious. The Italians vinify varietals that 99.9% of the population has never heard of, including a number that date back to ancient Rome and the Greeks. The Italians do tons of crazy stuff with their grapes – the same grape could be vinified still or sparkling or left to dry on straw mats for sweet wine. Plus, the difference in wine culture from North to South is stark and reflected in the wines themselves.
Tonight marks the Feast of the Seven Fishes in some Italian families. Others will choose to celebrate tomorrow. But, it occurred to us that there will be a great deal of fish and seafood consumed in the next week as Christmas morphs into New Year’s. Our own family traditions have come to include heaping amounts of San Francisco’s local dungeness crab. For Christmas, we make the local San Francisco seafood stew – Ciopinno – a medley of seafood and fish in a spicy tomato broth. For New Year’s, we get a smorgasbord of local shellfish – crab, shrimp, oysters and clams (if you are on top of things, order from Swan’s Oyster Depot, which has been slinging seafood in San Francisco for 100 years). What goes better with seafood and fish than white wine.