What a thrilling moment for me to taste Ceci in Los Angeles yesterday!
As the Ceci U.S. ambassador, I couldn’t be more excited that Ceci Otello Nero di Lambrusco has finally landed in California.
When I tasted the wine yesterday with the staff at Rossoblu, the new Los Angeles restaurant devoted to the cuisine of Emilia-Romagna, one of the servers noted how she loved the “density” of the wine and its “rich texture.”
With nearly 10-12 Lambruscos on our list (I am the co-author of the wine program there) and with never fewer than three Lambruscos by-the-glass, the servers and sommeliers at the venue have really come to appreciate why Ceci Lambrusco stands out from the crowded field in this growing category — one of the wines that America is thirsting for more and more.
They have come to know the subtle but important differences between Lambrusco Salamino, Lambrusco Grasparossa, Lambrusco di Sorbara, and, of course, Lambrusco Maestri (the clone used to make Ceci’s Otello Nero di Lambrusco).
And they have also started to wrap their minds around one of the fundamental elements that drives Lambrusco culture: Emilians tend to drink their own hometown’s favorite Lambrusco. And in the case of Parma, that wine is Ceci, which you see in nearly every store front and on every list in every great restaurant in this small and breathtakingly beautiful city.
And one of the reasons why Ceci Lambrusco is so popular there is because its richness in flavor and its smooth and creamy texture are IDEAL for the delicate texture and salty, fatty flavors of Prosciutto di Parma — the city’s most famous food product, a symbol of Italian gastronomy and its excellence throughout the world.