This week we were discovering the diversity and versatility of Lambrusco from lunch in the day to an after hours party, by the beach at night.
Starting at Homer St. Cafe we were able to experience the vibrant energy of Italy’s most spirited pour as Cantine Riunite brought its iconic red bubbles to Vancouver, for this exclusive media lunch. We were invited to discover a bold new perspective on Lambrusco, not just as an easy drinking sparkling, but a wine celebrated for its incredible versatility in both modern cuisine and through mixology.
Lambrusco is made from one or a blend of 12 different grape varieties. As is the case with any red or white, each grape and where it is planted, the soil used, and the production methods applied can and will affect the outcome differently.
Today’s tasting was curated with consideration of the small bites coming out of the Homer St. Cafe kitchen. This was meant to be more than a tasting; but an immersive journey into the identity of this lesser known sparkling product.
The afternoon was divided into three flights, meant to show case how different they each can be. This would be my biggest takeaway. I just always figured that all Lambrusco was thicker like syrup and leaned more towards the sweet side. However across lunch I learned that I would be mistaken, and that what I have been enjoying all this time was what I coined “over the counter Lambrusco”. However just like with all other types of wine, they each have their own characteristics and can range from dry and high in acidity, to bold with big spice notes and plenty of tannins to wash it down.
The first flight was a set of four from four different producers, each with a different take on modern wine making, and it shown through to their finished products. Below are the wine and food pairings and the intended story they would tell, as told by our host and her notes.
This is the style of Lambrusco that most sommeliers and wine professionals have become especially excited about over the last decade. They tend to be pale in colour, high in acidity with elegant floral notes, making them incredibly aromatic. They often show notes of violets, wild strawberry, raspberry, citrus, and fresh herbs. The texture is lighter and more delicate, and in many ways they can almost behave more like a sparkling rosé or a pét nat than what many consumers imagine when they hear the word Lambrusco.
This was Sorbara-Based Lambrusco.
Oysters + Rosé del Cristo
The wine’s bright acidity, fine mousse, and saline notes mirror the freshness of the oyster while cleansing the palate beautifully. I found the wine closest to traditional sparkling with a light effervescent flavour of peach.
Tuna Taco + Vigna del Cristo
The wine’s vibrant acidity and red berry fruit balance the richness of the tuna and complement the savoury umami of the XO sauce. I found the wine on the tart side with the tang of unripened blueberries.
Stracciatella Toast + L’Ancestrale
The leesy, savoury texture of this ancestral-method wine pairs naturally with creamy stracciatella and rich brioche.
Mushroom Quiche + Righi Sorbara
The freshness and floral lift of Sorbara brighten the earthiness of the mushrooms while keeping the pastry feeling light. This was the heaviest wine of the flight. From it a got a vegetal green leaf tomato and rhubarb. It reminded me of drinking a beer sour.
The next round focused on Dry Dark Lambrusco with Salamino and Grasparossa. These wines are fuller, richer, and more structured. Salamino tends to give softer tannins, deeper colour, and rich berry fruit. While Grasparossa produces some of the most powerful and structured wines in the category, with darker fruit, lower acidity, and more noticeable tannin.
This diversity is part of what makes Lambrusco so compelling. It can move from something incredibly delicate and mineral all the way to something dark, savoury, plush, and steakhouse-friendly.
Another thing that makes Lambrusco unique is the range of sparkling production methods used throughout the category. Today we encountered wines made using traditional method, ancestral method, and Martinotti or Charmat method production.
Tartare + Lambruscone
The wine’s darker fruit and gentle tannin support the richness of the beef while the bubbles refresh the palate. This was bright with unripened cherry and dark notes of raspberry.
Pimento Chips + Ottocentonero
The wine’s juicy fruit and freshness balance salt, spice, and crunch while keeping the pairing playful and energetic. This gave a refreshing green strawberry profile.
Crispy Chicken + Pra di Bosso
The acidity and carbonation cut through fried richness beautifully, while the fruit softens the tang of pickle and ranch. This was the sweetest of the three.
The last pairings I found the most familiar and what I think of when I hear Lambrusco. These were Amabile Dark Lambrusco.
Beef Sliders + Tre Medaglie Grasparossa
The slight sweetness softens char, salt, and richness while the bubbles keep the pairing lifted and balanced.
Avocado Toast + Pra di Bosso Amabile
The wine’s fruit and sweetness complement the salty halloumi and pickled shallot while refreshing the creamy avocado texture.
Then later in the week we enjoyed the same, if not a similar collection of Lambrusco, but in a more laid back and casual setting. Instead of tasting notes and the art of paring, the focus was on how smooth it all went down and how easy a glass felt on the dance floor.
Here, we had Lambrusco mixed into wine cocktails and punches. Where we enjoyed an exclusive golden-hour party with these iconic red bubbles meeting electric DJ beats and pure “sparkling with attitude” vibes. This is Lambrusco reimagined: vibrant, unconventional, and curated for those who live life out loud.
