On Nov 18, 11:26*am, Mark Lipton > wrote:
> DaleW wrote:
> > Monday she used some leftover ham, fried some eggs, made pasta, and
> > created a bit of a hommage to carbonara (with some brocolli on side).
> > Seemed like a good time to use up a summer leftover, the NV Cleto
> > Chiarli "Pruno Nero" *Lambrusco Grasparossa di Castelvestro. Dave says
> > "is this bubbly red" - well kind of. Light petillance, light sugar,
> > light tannins. Blackberries, red plum jam, good length for what it is.
> > Decent value at undr $10. B/B-
>
> Dale,
> * I just recently picked up my first "serious" Lambrusco (also a
> Grasparossa though producer's name is different IIRC). *What is a good
> food pairing for such wines?
>
> Mark Lipton
> --
> alt.food.wine FAQ: *http://winefaq.cwdjr.net

Charcuterie is the classic. Besides cured meats, I've had good luck
with things like pasta with a Bolognese ragu.
The great thing about serious Lambrusco is of course that it's not all
that serious!
Where's Mike T and Vilco with the real lowdown?