In anticipation of World Lambrusco Day — June 21, 2025

Lambrusco has a bad rap. Many consumers dismiss it as simple sweet commercial fizz. And much of it was, when it first made its international debut in the 1960s and ‘70s. But that was a long time ago. Much has changed in the tiny world of Lambrusco in Northern Italy and there’s much more to Lambrusco than most people are aware.

In this class we will investigate the ancient origin of the Lambrusco family of grapes that were cultivated from wild vines by native inhabitants of an atypical growing area in the Po River valley. 

Though there are many members of the large Lambrusco grape family, we will focus on three of the oldest and most important site-specific sub-varieties: Sorbara, Salamino, and Grasparossa, each of which has its own specific territory and unique appellation. 

As we go thru these unusual, compelling and delicious wines, we will meet the producers and taste their most interesting and expressive Lambruscos using a variety of production methods: Tank, Ancestral, Traditional; extended length of time on lees, and various viticultural protocols. 

We will also explore Aceto Balsamico Tradizionale (very different from commercial balsamic vinegars), which was traditionally made by winemakers from the same vineyards and grape varieties and therefore constitutes an additional expression of Lambrusco. 

Finally, we will consider how Lambrusco wine and vinegar complements the traditional regional cuisine and how all three reflect and express the unique culture and terroir of the area.

Not to be missed!