 There is likely no wine region in the world whose reputation was 'done dirty' in the 1970s worse than Lambrusco. Sure, the name was popular; you say '**** On Ice!', and many people will still be able to respond 'So Nice!' But that was the sweetest version of Lambrusco and by far the least distinctive (or even most popular style in its Emilia-Romagna home). It is like having your only exposure to red meat be from a fast food chain's burger. The wines are actually dynamic, usually quite dry, and very deserving of more attention. Sorbara is the name of both a grape used to make Lambrusco as well as a subregion, both of which are considered elite sources of quality. This version is also made using the older 'Frizzante', so not as much pressure and carbonation as the Prosecco-style Charmat method. While it looks to lose its carbonation quickly in the glass, it will maintain a bit of prickliness on the palate for a while. Very pale salmon in color, the aromas are of impressively fresh strawberry fruit and strawberry leaf, as well as a background of tart citrus. The palate is juicy, savory and racy all at the same time with refreshing salty tingle to the finish, which is EXACTLY what you want this type of wine to be when you pair it with salami, roasted vegetables, and sauces or dishes finished with Parmigiano Reggiano.
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