Here’s a case of contrasting flavors layered upon the “if it grows together, it goes together” idiom. Both Parmigiano and Lambrusco come from the Emilia-Romagna region of Italy, and they both rock. In addition, the region was recently hit by a series of earthquakes, so even though this pairing is worthy of recommendation all on its own, there is a humanitarian aspect to supporting the farmers. So let’s have at it!
Why it works: I’m thinking of using a slightly off-dry example of Lambrusco (the classic style), which will lend this a salty vs. sweet contrasting challenge.
How to make the most of it: Big chunks of cheese
Lambrusco and antipasto are a match made in heaven. Add in some salty olives and salumi, chill two bottles of Lambrusco - more if you’re inviting guests, and enjoy a little, no make that a big, snack-fest al fresco. That’s what summer is all about!
Try This Recipe
Wines to try: Dry Lambrusco is the current craze but there remains a place for a lovely, lightly sweet version to wash down these salty snacks.
Solo Reggiano Lambrusco
Photo courtesy of SergioBarberi via Flickr/cc