Tasting notes
Acidity, Fruity · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickPan-Seared Scallops with Clementine Reduction and Ginger
Bright citrus notes elevate the natural fruitiness, while the delicate texture of the scallops complements the light body and clean mineral finish for a sophisticated pairing.
- Roast chicken with thyme pan juices and roasted root vegetables
Gentle roast and savory pan jus accentuate the wine's moderate acidity and fruit notes; caramelized vegetables add subtle sweetness and texture that mirror the wine's body and tannins.
- Warm Crottin de Chavignol Salad with Honey and Walnuts
The vibrant acidity of this goat cheese dish mirrors the freshness of the profile, while the honey balances the fruit-forward notes for a harmonious and refreshing experience.
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- Herb-roasted pork with roasted apples
Rich juices and seared meat pair with the fresh acidity and light fruitiness of the wine, while the apples provide a moderate sweetness and a melting texture.
- Duck leg confit, red kuri squash puree with pepper
The rich, buttery meat and the lightly spiced puree are balanced by the moderate acidity and fresh fruitiness of the wine, creating a pairing based on fat and melting texture.
- Cherry tomato and burrata salad with lemon vinaigrette
Juicy tomatoes and creamy burrata with a zesty vinaigrette: the acidity and freshness of the dish bring out the fruitiness and minerality of the wine without weighing it down.
Serve between 8°C and 12°C
Common varieties
Lambrusco
Lambrusco is a red grape variety native to Italy, mainly cultivated in the Emilia-Romagna region. It is used to produce sparkling and refreshing red wines, appreciated for their freshness and flavors of red fruits.