Most wine lovers dismiss lambrusco out of hand. It's burdened by the notion that it's pink, sweet and fizzy, like the cheap versions that flooded America in the 1970s and '80s. But only the fizzy part is consistently accurate.

Lambrusco is wine made from grapes by the same name and most appreciated here in its home, the Emilia-Romagna region of northern Italy. Though it lacks the complexity of the country's most celebrated wines like Barolo, lambrusco is rarely sweet, and makes a fine partner for the region's many pork specialties, including prosciutto di Parma, mortadella and zampone (sausage-stuffed pig trotters).

Read more

Source: http://www.nytimes.com/