You Should Be Drinking Frosé's New Sibling All Year Long


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You Should Be Drinking Frosé's New Sibling All Year Long

Follow these steps very carefully: Open, freeze, drink, and dance to Drake.

Everyone was all "Frosé this" and "Frosé that" this summer and I was totally skeptical. But the other day, I made some FroséNoir by accident, and my tune has changed completely.

It all started at Jon & Vinny's, when someone hit my arm and the perfectly chilled NV Cremant de Bourgogne Rouge from Parigot went flying and dramatically exploded on the floor. One lady got an incredibly minor cut. I was in a rush, so I grabbed three more at cellar temp and decided that when I got to the dinner party I was headed to, I would take extreme measures to chill those bad boys down.


One thing led to another, and I stuck an open bottle in the freezer for a bit too long: The result? That DOPE sparkling red Pinot Noir had turned to slush, and it was fantastic. No added bullshit sugar or fruit, just a pure frozen expression. SO LA right now!!! JK, JK. So… is making wine into a frozen beverage, like a new thing? I don't think so, and I would typically veer away from it unless I was on vacation. But beyond my freaky experiment turned revolution, this bubbly Pinot Noir is a welcomed addition to the world of sparkling red wines, frozen or not.

While traditionally dominated by Lambrusco—the grape and the name of the sparkling red Italian wine made in Emilia-Romagna—I think there is a true desire for a beverage of this style. Drinkers seeking refreshment and structure who want the subtle lick of tannins on their tongue while still having their palate cleansed, this one's for you. The big problem with Lambrusco is that it can be challenging to find the diamonds in the rough. There's a lot of shit out there. The grape itself is bitter and wild but often contains a higher residual sugar content that balances out that structure, so sneaky, sneaky little Lambrusco can—at times—be misguided, imbalanced, sweet, or overwrought.

Here's two of my favorite Lambruscos at the moment that are naturally driven and on the drier side, ready for you to freeze:

1. Vigneto Saetti: This stuff used to have inconsistent bottle sits in its natural state in the past, but ever since 2015, it has been magnificent.

2. Fondo Bozzole "Incantibiss" Lambrusco! It's good, even on day two when the bubbles have disappeared… Try and freeze it for 15 minutes or so to get in dat slush.

I have to thank Jen Gotch & Ashley Streicher for cheering me on during the invention of FrozeNoir. Open, freeze, drink, and dance to Drake.