Lambrusco, an Italian wine from the Emilia-Romagna region, is a lovely summer wine. While wine connoisseurs often snub Lambrusco, it has regained a small popularity in recent years (check out this article). Personally, I enjoy its soft berry sweetness and slight effervescence. Served with a few ice cubes, Lambrusco is perfect for blistering hot Texas cookouts.
Translating Lambrusco into a gelatin mold involved adding water, a little sugar, and bloomed gelatin to 3-cups of wine. In addition to using the grape mold seen above, I flaked the gelatin and added blackberries and mandarin oranges (see picture right). “Flaking” involves breaking the gelatin into tiny pieces with a ricer, colander, or fork. My attempt of flaking was not very successful – as you can see the gelatin turned into mush – but the Lambrusco tasted great with the blackberries and mandarin oranges!
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October 11, 2010 at 12:05 pm
Paul Kalemkiarian
Lambrusco used to be very popular in the US back in the 70s when I was working in my father’s wine shop. Meant to be drunk young, it has wonderful fruit impressions, and when served slightly chilled, it is quite refreshing. The most common version is slightly frizzante and with a hint of sweetness.
Thanks for the article reference. Also, the gelatin mold looks great.
Cheers!
Paul Kalemkiarian
President, Wine of the Month Club
October 11, 2010 at 1:07 pm
Casey_Grim
Thank you, Paul! I very much enjoy Lambrusco…