Think of lambrusco as your new favorite easy-drinking party wine: fizzy, fruity and built for food.
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For years, I thought lambrusco was something my mom and aunts might have poured into chunky goblets in the 1980s. And honestly, that’s not entirely wrong. Lambrusco wine was the sweet, fizzy Italian red that Americans fell hard for, thanks in large part to huge ad campaigns. But somewhere between then and now, this sparkling red wine became cool again.
When I tried a lambrusco at Osteria Mozza (one of my favorite Los Angeles restaurants) many years ago, it was eye-opening. The wine I thought I knew suddenly revealed itself as this gorgeous, crushable sparkling wine. These days, you’ll see lambrusco served at trendy wine bars, holiday fetes, pizza parties and backyard cookouts alike. It’s fruity, refreshing and surprisingly versatile, especially when it’s served chilled with salty snacks, pastas, burgers or a big cheese board. It doesn’t take itself too seriously, which to me makes it the best party wine.
What is lambrusco?
Lambrusco is a lightly sparkling red wine mostly from the Emilia-Romagna region in Northern Italy, an area famous for Parmigiano-Reggiano cheese, prosciutto di Parma and pasta dishes like tagliatelle Bolognese. Lambrusco cuts through all that delicious richness.
In the United States, many people first discovered lambrusco thanks to brands like Riunite, which became wildly popular in the ’70s and ’80s. With memorable commercials claiming “Riunite on ice, that’s nice,” it churned out bottles (and jugs!) that were sweet and easy to drink. That version still exists—and plenty of people still love it—but most lambrusco wines are drier, crisper and more balanced than you might expect.
Lambrusco isn’t just one grape; it’s a whole family of grapes, with different varieties creating slightly different styles of wine. Some of the most well-known varieties include lambrusco di Sorbara, which tends to be light and slightly floral with bright acidity; the bolder, full-bodied lambrusco Grasparossa; and lambrusco Salamino, a middle ground between the two. These red variatels can even be turned into lambrusco rosato, which is dry, pink and a delight to drink. (My favorite wine shop in Seattle had Fondo Bozzole Cocai Lambrusco Rosato on its May list, and I will definitely be drinking more of this when summer officially sets in).
Two things most lambruscos have in common: bubbles and budget-friendliness. Usually lightly sparkling (called frizzante), lambrusco tastes best chilled and shared around the table with food. These are typically affordable wines, with many delicious bottles in the $15 to $25 range.
Is lambrusco a sweet wine?
Here’s the surprise: Lambrusco can range from bone-dry to dessert-level sweet, depending on the producer. If you see “secco” on the label, it means dry. “Semisecco” lands somewhere in the middle, and “dolce” is the sweeter style many people remember from the lambrusco craze in the ’80s.
No matter the sweetness level, lambrusco usually tastes juicy and fruit-forward, with aromas of blackberry, black cherry, plum and raspberry. Some bottles even have earthy or floral notes underneath all that fruit. The bubbles and bright acidity keep the wine refreshing, so even sweeter versions don’t feel heavy or syrupy.
Personally, I think the best lambrusco wines hit that sweet spot between fruity and refreshing. These are wines to pour for both the people who “don’t really know wine” and for the wine lovers. Everyone will be happy.
What are some good lambruscos to drink?
Any lambrusco that tastes good to you is a good lambrusco. Some are juicy and sweet enough for casual sipping alongside a charcuterie board, while others are dry and complex enough for a serious dinner pairing. Riunite is still omnipresent and available everywhere for under $10 a bottle. Start out with those classics, or explore options in the $20 range to see what you like best.
