Lambruscos

Good Lord, you could do some serious damage on the dancefloor in those after a couple of Lambruscos.

Sole Monday Katy 2008

The places in the world that make the best sausages are far stronger in whites than reds – think Friulli, Alsace, the banks of the Mosel Tuscany being an exception because traditional Chianti, prior to the super-Tuscan bulking trends of late, was really just a red white wine, and the same can be said of the Lambruscos of the Parma region – and to use the food quote that has always made the most sense to me which I first heard attributed to Danny Meyer when I was a budding young food freak, "if it grows together it goes together."

Food & Wine Magazine Aspen Classic 2006

The places in the world that make the best sausages are far stronger in whites than reds – think Friulli, Alsace, the banks of the Mosel Tuscany being an exception because traditional Chianti, prior to the super-Tuscan bulking trends of late, was really just a red white wine, and the same can be said of the Lambruscos of the Parma region – and to use the food quote that has always made the most sense to me which I first heard attributed to Danny Meyer when I was a budding young food freak, "if it grows together it goes together."

Wine & Swine 2006

The places in the world that make the best sausages are far stronger in whites than reds – think Friulli, Alsace, the banks of the Mosel Tuscany being an exception because traditional Chianti, prior to the super-Tuscan bulking trends of late, was really just a red white wine, and the same can be said of the Lambruscos of the Parma region – and to use the food quote that has always made the most sense to me which I first heard attributed to Danny Meyer when I was a budding young food freak, "if it grows together it goes together."

Augieland: 2006