Excellent breakdown of why we decant last week from Andres Larin, Phil Smith and Bree Serpenti. The only thing that I would add would be that this also applies to white wines too and in addition be aware that there is more than one way to decant. Utilizing splash decanting to introduce more air can be handy for a reductive wine, while you'd want to take a more careful approach with an older wine to separate sediment.
This week: Lambrusco
Where can this wine be made? What grape is it made from? Style? Name 2 producers.
Lambrusco is a frothy, sparkling wine that comes from Emilia-Romagna which is a wine region in Northern Italy. Lambrusco is made from three provinces within Emilia-Romagna but the most important province commercially is Modena. Lambrusco di Modena DOC is the basic level that covers a wide area while the following appellations are more specific and smaller; Lambrusco di Sorbara DOC, Lambrusco di Salamino di Santa Croce Doc, Lambrusco Grasparossa di Castelvetro DOC.
Lambrusco is made from a black grape variety that has the name Lambrusco. This grape has several clones that are used in different appellations and provide different styles of wine. The most important varieties are; Lambrusco di Sorbara, Lambrusco Salamino, Lambrusco Grasparossa and they are the majority blend of their respective DOCs.
Lambrusco can be either made by tank method or traditional method. It can be made in a sweet or dry style and RCGM is used to enhance sweetness. You will find the following terms on a label of Lambrusco. Spumante, Frizzante, Rosso, Rosato, Secco, Semmi-secco, and Dolce.
Two of my favorite producers of Lambrusco are Fattoria Moretto and Paltrinieri.
Only thing I would add is that Lambrusco is my favorite thing to drink with pizza! Recently tried the range of Lini 910's wines, which I thoroughly enjoyed!
There is a small Lambusco Mantovano DOC in Lombardy which is the only region outside Emilia-Romanga that is sanctioned to make Lambusco.