Most of the time I don't feel sorry for the Overwhelmed. What if I had a question like " can I serve this wine cold?" ( the Lambrusco label didn't say - but the answer is "absolutely!"), or " how long will this stay good after it's opened?" ( answer - if you can completely seal it, like with a specialized Champagne stopper, 2-3 days. No corkscrew needed, but bring your toolboxĪnd where do the Overwhelmed go for wine advice? I have a community of food and wine lovers to reach out to, and nobody could answer my very basic question. How many have some sort of stopper that needs removing? Synthetic corks have come a long way, but they're still an obstacle until you've opened 20 or so of them. The experience got me to thinking about Overwhelmed drinkers and all those $9 supermarket bottles they face. We were having some salumi, which is what inspired me to try to open the Lambrusco, but it also went well with grilled salmon. I pulled off the metal clasp with the needle nose pliers, and then the cork easily came out, and voila: chilled, dry red wine with a light fizz, the perfect wine for that rare sweltering 80 degree (27 Celsius) evening in San Francisco. I don't think I'd ever used the needle nose pliers before, but that's because I never tried to open a bottle of Cleto Chiarli Vigneto Enrico Cialdini Lambrusco Grasparossa di Castelvetro Secco before. I got out my Sharper Image toolbox, which had been a wedding gift for the unhandy. I'm glad I was at home and not in a restaurant. However, the method employed by the video maker was so dangerous and so ineffective that I'm not going to link to it, as it involved using a knife and pulling toward oneself with the sharp edge. My wife is waiting with dinner, and I can't even figure out how to open the bottle.Ībout three hours later, Twitter did come through: an organization called Lambrusco Days tweeted me an instructional video - from a Japanese site! Longtime blog readers know that I speak Japanese, so this was not a hurdle. wine drinkers described as Overwhelmed in Constellation Brands' latest consumer survey. Struggling with this bottle made me think about the 19% of U.S. It's from Emilia-Romagna, and it's about $15 a bottle. Here it is in full, according to Wine-Searcher: Cleto Chiarli Vigneto Enrico Cialdini Lambrusco Grasparossa di Castelvetro Secco. The bottle in question was a fine summer wine, a dry Lambrusco, with a name as unnecessarily difficult as its closure. I searched the Internet, and the best I could find was another writer ( the Wine Curmudgeon) who had pried the bottle open with a screwdriver. I don't drink a lot of Lambrusco at home, so I have to ask: Does anyone know how to open this bottle? Seriously. I went to Twitter for help, but nobody gave me advice. It has a metal clamp over the cork that doesn't pull or twist off. They were even packaged in aluminum cans to increase sales in the United States, to compete with Coca-Cola.Last week I couldn't figure out how to open a wine bottle. Formerly, these sparkling were made to be mass produced and were what everyone drank, all the time, in Italian cafés. But in Italy, fruity Spumante (sparkling) orFrizzantes are produced. The equation often applied Lambrusco = sparkling wine is false, because non sparkling wines are also vinified from this grape. The native variety in Trentino, is Lambrusco a Foglia Frastagliata (also Enantio) is not related, according to Burton Anderson. In Argentina, there is a grape variety called Lambrusco Maesini. In Lombardy, rather than Lambrusco, the appellation is called Grappello. There are about 60 sub-varieties with various names and synonyms, the most frequent are: Lambrusco Grasparossa, L. This grape variety is rich in acidity and mainly prevalent in the Italian region of Emilia-Romagna, but also in Lombardy, Puglia, Basilikata, Piedmont, Sicily and Trentino-South, Tyrol. This extraordinary performance and robustness are still evident. The Roman writer Cato the Elder (234-149 B.C.) designated it as Trecenaria (three hundred) because it produces 300 amphorae of wine per Jugerum (a quarter of a hectare). This very old red grape is a variety of the Vitis Vinifera Silvestris and was probably already cultivated by the Etruscans.
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