Dry, fizzy reds are made for fried foods or creamy dishes.
Perfect with gnocco fritto,
orecchiette al ragu or polenta cakes with fontina.
Go cross-culture with ham croquettes or pork buns.
No longer fodder for punch lines (or punch bowls), today's Lambrusco is not the industrial, saccharine version of years past. Wonderfully dry, this is a traditional-style wine produced by one of the region's best Cantinas. Called "Labrusca" as a nod to the grape's ancient name and origins, taste why Lini's praises are sung from Bed-Stuy speakeasies to Men's Vogue.