TN: Riunite Lambrusco NV..(short/boring)

WINE TALK
1

Inspired by FloFab’s NYTimes article on Lambrusco, I decided to see just how “bad” this quotidian Lambrusco was:

  1. Cantine Riunite Lambrusco IGT: Emilia (8%; www.Riunite.com; L6139 0931; 4 Lambrusco Grape varietals) Campagine/Emilia-Romagna NV: Med.dark color; quite grapey/Lambrusco some earthy bit Nehi grape soda pop simple nose; quite frizzante/soda popy/grapey fairly sweet simple flavor w/ no tannins; short soft very grapey/Nehi strawberry soda pop rather frizzante light earthy finish w/ no tannins; simple grapey soda pop. $6.99 (S)

A wee BloodyPulpit:

  1. Actually, this Lambrusco was not nearly as revolting as I expected. The sweetness would make it tiring to drink after a few glasses. But I can see this going OK w/ a sweet BarBQue short ribs or brisket. The bottle code indicates the 931’st lot of this wine made last week.
  1. I never, but never, shop the wine dept at our local Smith’s Grocery (Kroger) store. As I was browsing the shelves looking for this Riunite (and a BlueNun), I see all these labels that I’d never heard of. I tell you…it’s a scary, very scary, world out there.
    Tom (taking one for the team)
2

Thanks for taking one for the team, Tom.

Someone in my brown-bag group, where we taste a lot of German riesling, brought a Blue Nun ten years or so ago. Damn if it wasn’t pretty decent.

I guess it’s time to retry Mateus Rose, that other old college standby.

3

I’ve tried a few times to find an interesting Lambrusco while in Parma. I ordered by the glass three times, which probably limits the quality, but my experience was similar to Tom’s. Fizzy grape juice and no structure. Maybe that’s just the way it is.

I’ve heard rumors that there are nice ones, just haven’t had it yet.

The Parma balsamic, cheese, and ham are another story!

4

Brig - There are a number of good ones in the US market. The serious ones tend to be quite inky and only off-dry. I’ve liked the Lini wines, though I’m no expert and I honestly haven’t bought enough to recall the names. I think if you pay $18-$20 that will get you into the more serious wines. They really are wonderful with cured meats.

5

A very simple rule is screwcap = awful; mushroom cork = could be good.

The better ones on their own can taste quite rustic with more than a hint of bitterness - even to the point you might use ‘rasping’ as a descriptor. There can be a little sweetness but not enough to make it an easy-going drinking wine. However with fatty food, the wine suddenly makes sense.

It’s probable you’ll see Medici Ermete or Cavicchioli around and their better bottles are decent enough (Amabile bottlings probably bets to avoid - personally I find them a little too sweet, losing the synergy of the wine-food match). Smaller producers like Venturini Baldini and the wonderfully named Rinaldo Rinaldini well worth a try if you see them. I have a bottle from Cantina della Volta to try soon.

regards
Ian

6

p.s. when I say good, these may be €10 or less a bottle, though with a little ambition from some producers to edge that figure upwards. These are not aspirational wines.

7

Very adventurous spirit there, Tom!

8

Well, Drew…I am astonished that my (short/boring) TN got over 200 views on a wine nobody gives a rat’s a$$ about.
Didn’t realize there were so many TomHill sheep here on WB!! [snort.gif]
Tom

9

Blue Nun was my earliest gateways into wine. Do they still make it?

10

Very much so: bluenunworld.com

There is almost no other wine that is so defining for German white wine like the Riesling. With its racy acidity and a true fire-work of aromas the Riesling has become the fashionable drink of modern epicures. Cultivated in the Rhine region, the fully ripe, golden grapes are harvested, then de-stemmed and gently pressed. Once in the glass, its intensive aroma points to its noble provenance. On the palate it shines with a slight residual sweetness and fruit acidity full of character.

Excellent with light stews, chicken, vegetables, Asian cuisine and fish dishes.

11

Sheep like hills [wink.gif]

12

Too funny, Ian.
Tom

13

Lancers, baby!

14

I put the leftover btl (about 3/4’ths full) out on the counter for people to try last night at my tasting.
There were a lot of raised eyebrows…“This is not all that bad”!!

And my girlfriend’s Susan response on tasting it: “I like it. Don’t throw it out”. I’m now in the market for a new girlfriend!! [snort.gif]
Tom

15

I brought a bottle of the Riunite to a 60s/70s themed dinner a few months back. While the wine geeks present refused to taste it, a couple on the non-wine geeks found it very enjoyable. I thought it was more palatable than expected but a small glass was plenty for me. I could see the Apothic crowd liking it.

16

Rinunite Lambrusco was a staple for me back in the late '70s.

17

Anyone remember the name of Roberto Rogness’ shop? He carried a number of the good Lambruscos.

18

It’s Wine Expo, and it looks like they still do have a good selection:
http://wineexpo.com/2012/09/emilia-romagna-red-wines/

19

On ice? …that’s niiiiice! champagne.gif

20

There are quite a few very good estate-bottled Lambruscos, and it’s excellent with pizza, or Ragù Bolognese. It’s a drinking-with-food wine, obviously, not a tasting wine.