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Lambrusco Love: 5 Writers Who Champion A Supremely Food-Friendly Wine

Is there a more pizza-loving wine than Lambrusco? It's fresh, fun, grape-y and, not as sweet as you think. It can be bone-dry or have a kiss of sweetness. Check out the two bottles of Lambrusco we're offering from Opera '02 di Ca' Montanari. Both under $15!

Whether dry (Secco) or with a touch of sweetness (Amabile), you'll be hard-pressed to find a better wine for whatever you tops your pizza. Lambrusco is also phenomenal with cured meats.

And if you must have red wine during summer's long, hot days, why not have something chilled and fizzy?

Here are 5 proponents that show the Lambrusco love.

The Heart of Lambrusco: Wine Spectator

Robert Camuto on the region of Itally that produces fast cars, fantastic food and its most misunderstood wine.

Lambrusco Wants You Back: The New York Times

Eric Asimov beats the drum for these "energetic and exuberant" wines.

Lambrusco: A Vastly Underrated Wine:

Kyle Phillips extols the virtues of its "sparkle-enlivened bouquet".

Lambrusco is Back: Culinate

Kerry Newberry interviews Alfonso Cevola, who explains its appeal: "Suppleness, ease of enjoyment, pure pleasure."

Let's Give Lambrusco Another Chance: The Guardian

Fiona Beckett wants you to try it with pasta with shells, cream, and fennel or chargrilled squid. Also, she finds one that's serviceable for the adults at a "kids' birthday tea".

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