Bresaola beef is salted and air dried in cool mountain caves in Valtellina (Lombardy).
The meat is incredibly juicy, melts on the tongue, and has a nice balance between salt and sweetness.
Bresaola works well with bubbles, full-bodied whites, dry rosés, and many reds.
Lambrusco is often a winner with cured meat because of the good acidity and fruit. Bubbles help to cut the fat and it is low in alcohol, an advantage when salumi makes you thirsty.
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
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