Now that Labor Day has come and gone, it’s time to put away your white shoes and rosé and move into black ankle boots and Lambrusco. If you’re not familiar with this slightly effervescent red wine from Emilia-Romagna, I suggest you make its acquaintance. It has much in common with rosé, in that they’re both inexpensive table wines that are often shunned by oenophiles because they’re made to drink now. Lambrusco can be dry or sweet, and should be served slightly chilled. Its most natural pairing is with charcuterie and cheese, but it mixes and matches quite well with lots of other dishes.
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I will not name specific brands, but will instead share my rosé strategy, which served me well this summer. Just start working through all the offerings at your local wine shop and go back to the ones you like. It’s so inexpensive that you could even do two bottles per meal. Likewise on restaurants wine lists. Most will only have one or two Lambrusco offerings at the most. Just order it. You’ll be rewarded with a new discovery and most likely it will be one of the cheapest bottles on the list.
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