lin_in_seattle
Well-known member
I really like it and keep it on hand all the time...and at $4 a bottle it is really amazing!
Thanks for mentioning it!
Thanks for mentioning it!
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO Joe....I want to thank you for the tip about Geatano D'Aquino Pinot Grigio!
- Thread starter lin_in_seattle
- Start date
In Search Of:
richard-in-cincy
Well-known member
Another fave from TJ's
Have you guys tried the Portugese Espiral? That's become the house summer patio sipping wine here. Very light, tart, clean, and brisk with hints of citrus and a delicious light carbonization that gives a little fizz in the glass when you pour. Makes a great white sangria as well.
Have you guys tried the Portugese Espiral? That's become the house summer patio sipping wine here. Very light, tart, clean, and brisk with hints of citrus and a delicious light carbonization that gives a little fizz in the glass when you pour. Makes a great white sangria as well.
I hope you all will continue to post finds of good, cheap wine found at Trader Joe's . . .
I hit that store regularly, but am hesitant to buy wine because we are currently living on the very frugal end of the salary spectrum. I hate buying a wine that I may hate. Decent wine well under 10 bucks a bottle sounds very good.
The two wines above sound pretty nice and come with some recommendations to boot!
I hit that store regularly, but am hesitant to buy wine because we are currently living on the very frugal end of the salary spectrum. I hate buying a wine that I may hate. Decent wine well under 10 bucks a bottle sounds very good.
The two wines above sound pretty nice and come with some recommendations to boot!
Plus: I like the Lambrusco TJ's has been selling. Much better than Riunite though. . .
not as good as the stuff we used to be able to get from a local good Italian Deli called "Claro's" who used to get the stuff from a local, now defunct winery named "Opici's", who used to import the stuff from Italy!
not as good as the stuff we used to be able to get from a local good Italian Deli called "Claro's" who used to get the stuff from a local, now defunct winery named "Opici's", who used to import the stuff from Italy!
LA Times did a charcuterie article last week - the wine pairing pick was Lambrusco>>>
They interviewed several local sommaliers and wine merchants to get their opinions of wine pairing with cured meats, and here is one of the quotes:
"Lambrusco!" says David Rosoff, wine director of forthcoming Mozza. That's the stuff that's popular with all the cool kids lately — you can't attend a dinner party without someone showing up with a bottle of the light red sparkler from Italy's Emilia region. "It must be accepted that this particular one is the perfect mate for salted pork products. The bubbles help to cut the fat, cleanse the palate, wash it down the gullet," Rosoff says.
When all was said and done, the tasters agreed:
The clear winner that went with pretty much everything on the plate? Lambrusco. The panel agreed almost unanimously that the perfect match for charcuterie and salumi is a good Lambrusco. Frizzante and festive, Lambrusco has a perfect balance of acidity and ripe fruit that goes so well with the salt and fat and spice of salumi. "A great summer wine with a prickle that cuts through the fat," remarked Virbila about one of them. They're also low in alcohol — often at just 10% to 11%, sometimes as low as 8% — which makes them appropriately quaffable (salumi tends to make one thirsty).
The winner of the tasting was a nonvintage, extremely affordable (about $12 retail) Barbolini Lambrusco Grasparossa.
And the three picks for Lambrusco:
Barbolini Lambrusco Grasparossa, nonvintage. Light, effervescent and dry, with good fruit, this appealing wine is delicious on its own as an aperitif and is also fabulous with just about every type of salumi. Its pretty aromas and lovely texture keep bringing you back for another sip. Available at Wine House in Los Angeles, (310) 479-3731; and Hi-Time Wine Cellars in Costa Mesa, (949) 650-5935, about $12.
Fiorini Lambrusco Grasparossa di Castelvetro, nonvintage. A delicious, concentrated wine with good acid, lively dark berry flavors and a nice prickle that cuts through the fat of salumi. Particularly good with lightly smoked meats, such as speck, and fattier meats, such as guanciale. At Wine House, $15.
Concerto Reggiano Lambrusco Medici Ermete, nonvintage. An exuberant, dark red frizzante wine with a deep grapey nose, lots of dark berry character, a touch of bitterness and a touch of sweetness. Panelists were divided on the meats it paired best with; several said fatty salumi ("It cleanses the palate after the fattiness," said one), while others found it too fruity for salami, preferring it with soppressata, prosciutto and speck. Available at Silverlake Wine in Los Angeles, (323) 662-9024, about $19.
http://www.latimes.com/features/food/la-fo-wine30aug30,1,5879884.story?coll=la-headlines-food&ctrack=1&cset=true
They interviewed several local sommaliers and wine merchants to get their opinions of wine pairing with cured meats, and here is one of the quotes:
"Lambrusco!" says David Rosoff, wine director of forthcoming Mozza. That's the stuff that's popular with all the cool kids lately — you can't attend a dinner party without someone showing up with a bottle of the light red sparkler from Italy's Emilia region. "It must be accepted that this particular one is the perfect mate for salted pork products. The bubbles help to cut the fat, cleanse the palate, wash it down the gullet," Rosoff says.
When all was said and done, the tasters agreed:
The clear winner that went with pretty much everything on the plate? Lambrusco. The panel agreed almost unanimously that the perfect match for charcuterie and salumi is a good Lambrusco. Frizzante and festive, Lambrusco has a perfect balance of acidity and ripe fruit that goes so well with the salt and fat and spice of salumi. "A great summer wine with a prickle that cuts through the fat," remarked Virbila about one of them. They're also low in alcohol — often at just 10% to 11%, sometimes as low as 8% — which makes them appropriately quaffable (salumi tends to make one thirsty).
The winner of the tasting was a nonvintage, extremely affordable (about $12 retail) Barbolini Lambrusco Grasparossa.
And the three picks for Lambrusco:
Barbolini Lambrusco Grasparossa, nonvintage. Light, effervescent and dry, with good fruit, this appealing wine is delicious on its own as an aperitif and is also fabulous with just about every type of salumi. Its pretty aromas and lovely texture keep bringing you back for another sip. Available at Wine House in Los Angeles, (310) 479-3731; and Hi-Time Wine Cellars in Costa Mesa, (949) 650-5935, about $12.
Fiorini Lambrusco Grasparossa di Castelvetro, nonvintage. A delicious, concentrated wine with good acid, lively dark berry flavors and a nice prickle that cuts through the fat of salumi. Particularly good with lightly smoked meats, such as speck, and fattier meats, such as guanciale. At Wine House, $15.
Concerto Reggiano Lambrusco Medici Ermete, nonvintage. An exuberant, dark red frizzante wine with a deep grapey nose, lots of dark berry character, a touch of bitterness and a touch of sweetness. Panelists were divided on the meats it paired best with; several said fatty salumi ("It cleanses the palate after the fattiness," said one), while others found it too fruity for salami, preferring it with soppressata, prosciutto and speck. Available at Silverlake Wine in Los Angeles, (323) 662-9024, about $19.
http://www.latimes.com/features/food/la-fo-wine30aug30,1,5879884.story?coll=la-headlines-food&ctrack=1&cset=true
richard-in-cincy
Well-known member
LOL--Me Too! It must be the entry level wine. Too funny.