It's sweltering

[JohnL]

We recently met friends at a restaurant they suggested.

Via Emilia.

Manhattan in the twenties off Park Ave South.

First off--this is a very good spot.

The cooking is Emilia Romagna.

great pastas--the Lasagna using a large square pasta

with a very good Bolognese type sauce is broader and not as high

(or stacked) as that from other regions.--superb!

and cotechino--one of the great sausages of the world!

(served with white beans)

anyway--

it was sweltering here in NY (it still is) like Miami in July but without the beach!

I was conflicted-- in the mood for a glass of red wine--but

something refreshing--and also up to the rustic food.

The wine list is entirely wines from Emilia Romagno--(no Sangria no Beaujolais

or cotes du Rhone or rose or...).

I went for a glass of Lambrusco!

Perfect!

I suspect that the snobs and geeks who have looked down at Riunite are really missing something.

(actually Riunite is really not all that bad).

Lambrusco which can be drier or slightly sweet and wonderfully fizzy is

so good on a hot day and goes so well with foods that would normally overpower most whites (barbeque is one for eg).

A red that combines a bit of fizz with chillability (this stuff is so good served chilled)

and the body and oomph of a red wine--

Let's not get carried away--this is not Ch Margaux with a touch of soda water and an ice cube-- it is a simple

wine meant to refresh and accompany food.

Once again--proof that those Italians just seem to have it all in perspective!!!

ps

a good Lambrusco is the "Medici Ermete" 2004.

[Sneakeater]

Just like you, I went to Via Emilia looking down on Lambrusco, and came out thinking there's a new kind of wine I like. There are even (slightly) different styles of it, I've learned after eating there a few times. And you're right: couldn't be better in this weather.

[Sneakeater]

It's funny, cuz when I ordered Lambrusco at a different place -- Franny's in Brooklyn -- after having my Via Emilia epiphany, they asked me if I was sure I knew what it was like before they'd even pour it.