Pulp

The soft, fleshy part of the grape, which is infused with juice.

The Emilia-Romagna region, next door to Tuscany, in Italy is known primarily for simple sparkling wines.

Answer: True.

Italy’s Emilia-Romagna region northeast of Tuscany is most known for a simple, frothy (or frizzante) wine called lambrusco. Many lambruscos are highly commercial and slightly sweet, made fizzy by being fermented in pressurized tanks (not by the traditional—or Champagne—method). However, there are top versions of lambrusco that are not sweet but, rather, dry and savory, and made by the Champagne method of second fermentation in each bottle. Not surprisingly, the fizzy, slightly bitter, very fresh wine tastes quite good with Emilia-Romagna’s hearty sausages, cured meats, and meat-sauced pastas. (Also, today is World Lambrusco Day! We recommend celebrating by opening a bottle with Emilia-Romagna’s famous food delicacies: Parmigiano-Reggiano cheese and prosciutto di Parma).

“No! We’ve only been growing cab franc here for 900 years. There is still so much to learn.”

—Mathieu Baudry of Domaine Bernard Baudry
Upon being asked if he would consider growing red grapes other than cabernet franc in Chinon (Loire Valley) France.

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