I first had my eyes opened to Lambrusco by a producer called Lini 910, while in San Francisco a couple years back. Most people reading this now likely have a negative or neutral impression of Lambrusco – maybe even the idea of something tasting like sparkling Welch’s grape juice with a little alcohol in it. Yet real and serious Lambrusco can be revelatory – dry with grippy tannins, yet delicious, incredibly food friendly, and fun to drink.

A little Lambrusco from this quality category by a small family producer called Rinaldini has now trickled into our province thanks to Matt and Mike at Sedimentary Wines. The Vecchio Moro is a little more fruit driven and slightly sweeter and likely to be a bigger crowd pleaser. The Picol Ross is made in traditional method style – drier, more savoury, herbaceous and complex. Both have a beautiful fresh berry quality and an interesting rubbery nose. They will both be amazing on the dinner table with some dark meats or charcuterie. I really recommend you find a bottle while you still can. Word is, Kits Wine Cellar has them for around $30.

Check out a blog post on the Sedimentary Wines site for more info on Rinaldini.