FOOD + WINE + MUSIC

Venturini Baldini is always looking for new culinary sensations, which is why we decided to suggest some pairings of our Lambrusco wines with classic Italian dishes, and more! In fact, below you will also find wines paired with unexpected meals, such as those typical of Asian cuisine.

Asian cuisine offers some of the best pairings for dry Lambrusco, such as our historic label “Rubino del Cerro” Reggiano Lambrusco Spumante DOP, with a broad, clean, fruity bouquet reminiscent of wild cherries, forest fruits, and ripe plum, with pleasant notes of dark spices. A full-bodied, savory, and harmonious wine on the palate with a long taste-olfactory persistence. It pairs divinely with the Dim Sum of Chinese cuisine (which literally means "straight to the heart"), a set of bite-sized treats designed to be shared with loved ones. We propose three interpretations of Dim Sum from the Gong restaurant in Milan:

• Kuo tie: pan-seared meat dumplings filled with pork seasoned with soy, white cabbage, and ginger, served with balsamic vinegar pearls with a sweet and sour taste aged in small oak barrels;
• Forbidden dumplings: steamed saffron dough dumplings filled with char siu pork and truffle;
• Bicolor dumplings: crystal dough dumplings shaded with spinach vegetable paste filled with organic pork, bamboo, water chestnut, spring onion, ginger, and chili.

For the more traditionalist, we suggest pairing this Lambrusco with a fresh chicken salad, or for those who prefer the vegetarian version, with tomatoes and feta cheese, perfect for the summer season!

Whether pairing "Rubino del Cerro" with Italian or Asian cuisine, we can create a beautiful atmosphere with music; a track we recommend listening to on these occasions is "Gold" by Imagine Dragons.

For lovers of Japanese cuisine, we recommend “Cadelvento Rosé” Lambrusco Spumante DOP, with an elegant color and a persuasive scent of wild rose and ripe plum. Fragrant, persistent, with an enveloping and clean body.
This Lambrusco, ideal for aperitifs, finds a special pairing with crustacean-based dishes and raw seafood, as well as fish soups. Thanks to its freshness, but also its structure and sapidity, it is perfect with a plate of sushi or sashimi, for example from the well-known restaurant Azuki Sushi in Riccione. Furthermore, the chromatic pairing of the wine with sushi dishes, embellished by red/pink colors like caviar and salmon, is noteworthy. We suggest a beautiful song to play during an aperitif with our Cadelvento Rosé, which is “Summer Wine” sung by Lana Del Rey.
For those who prefer classic Italian cuisine, we recommend “Marchese Manodori” Reggiano Lambrusco Frizzante DOP, in honor of the Marquis of the same name who also gave his name to the Villa Manodori of our Wine Relais Roncolo 1888. This Lambrusco, strong in its elegance, is the worthy companion of fresh, hand-rolled pasta, typical of Emilia: tagliatelle with ragù, as they say, “is to die for”; but also a plate of spaghetti with tomato sauce, perfect in their simplicity. Marchese Manodori is a traditional dry wine, born from the combination of four varieties of grapes grown in the Reggio area. The meeting of Lambrusco Marani, Lambrusco Maestri, Lambrusco Salamino, and Lambrusco Grasparossa makes it versatile and soft, an excellence in its style. And if we pair it with a musical background like “Felicità” by Albano and Romina, well-being is guaranteed!
For those who want to discover our territory, “TERS Ancestrale” Lambrusco Emilia IGP is the right wine, because it pairs very well with the first courses of the Emilian culinary tradition, such as cappelletti, tortellini, or anolini in broth. Ancestrale, by definition, is a sparkling or spumante wine that refers in the bottle on its indigenous yeasts and sugars, and it is in Emilia-Romagna that this alternative and natural path has been rediscovered for some years now, ideal for the grapes of this land like Lambrusco. TERS Ancestrale is obtained from Lambrusco Montericco grapes, a local hill variety that grows on sandy clay soil, in an area with a good vocation for viticulture, which gives wines that are very balanced in their alcoholic and phenolic components. It is left on the skins for 4/5 days and bottled with the grape must itself. It refers in the bottle on the lees for another 18 months and, unlike other ancestral wines, it is disgorged as in the classic method, thus obtaining a much more elegant wine with fine aromas.