"Nunya Bidnits" > wrote:
> ViLco said:
> > Nick Cramer wrote:
> >
> >>> Same as here, after a night in "Grasparossa" lambrusco wine they get
> >>> so tender, slurp!
> >
> >> Lambrusco Grasparossa di Castelvetro, Reggio Emilia. Strong! You'd
> >> get messy eating anything after a night of that, but you'd sure be
> >> happy!!!
> >
> > LOL, it was for the meat
> > It's one of the most tannic lambruscos out there, and you can find it
> > made off-zone in Reggio Emilia or made in-zone, and thusly DOC, in
> > Modena. It's my fav lambrusco both for drinking and for marinating
> > meats.
>
> So is this wine dry or sweet? High tannins usually make me think of dry
> wines.

According to Wikipedia, Lambrusco Grasparossa di Castelvetro, are grown in
the smallest wine producing region located south of the town of Modena. The
region is home to the Grasparossa clone, which the DOC requires 85% of the
wine to be composed of. The wine of this region is typically dry and full
bodied with a deep purplish-red coloring. The Grasparossa clone produces
the most tannic Lambrusco.

It sounds good and is at the top of my shopping list. Villi will probably
weigh in with some long standing personal information.

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