My sister’s fiancé celebrated his birthday last week, so we ventured down to his restaurant of choice, Boitson’s in Kingston, NY for dinner. It had a distinct Lower East Side hipster vibe inside, complete with hardboiled eggs standing in for pretzels at the bar. To accompany the delightfully eclectic mix of my vegetarian mushroom pate, deviled eggs and fantastic mac n’ cheese, I decided upon a rustic, fizzy Lambrusco. Founded in 1889 by Egidio Barbolini, the Barbolini Estate has been handed down to each generation. Today the 35 hectare estate is headed by the 4th generation that continues the family philosophy of adhering to the traditional practices of the Emilia Romagna region along with incorporating technological innovation. With a respect for nature, they employ many natural methods and have converted a portion of their vineyards to organic viticulture. Their entire wine production takes place on their estate, from the grape growing to the second fermentation to the final bottling. The Grasparossa DOC is the smallest Lambrusco producing region south of Modena, and their Lambruscos tend to be dry and more full-bodied then other DOCs.
Dark red-violet in color with aromas of grape and cherry jam along with traces of dried leaves. Blackberry, dried cherry and raisin flavours were supported by damp earth elements in the fizzy body. Earthy minerals comprised the dry finish. Simple and rustic, this is a fantastic accompaniment to just about any dish.
Lambrusco [I could not verify varietal percentage]
Lambrusco Grasparossa di Castelvetro
Produced and Bottled by Az. Agr.Cantina Barbolini
$13 [average price]