by Russ This article made possible by a donation to our Writer’s Fund Raffle by Word Brooklyn.
Milk and Roses has always been to me the charmingly quaint little cafe situated on the end of Manhattan Avenue, the part I should explore more often.
After dark it turns discreetly into a pleasant wine bar.
Recently, the lure of both a new menu and a Saturday night Lambrusco Special gave me cause for a visit.
The deal: Buy…
6
Free to read, funded by readers. Join as a member and get a free gift.
Greenpointers has covered Greenpoint & Williamsburg since 2007 — community boards, rezoning fights, local businesses, and the people whose lives and work give the neighborhood its character. Local news is collapsing across the country, but we're still here: independently owned, no corporate backing, no paywall. 18+ years, 280k+ monthly readers and followers, funded by the community we serve.
Why your support matters
I’m happy to see the return of lambrusco. it was very popular about 20 years ago and people used to drink it like wine coolers.
It’s not really about the return of the 70s/80s Lambrusco versions (cheap, sweet, fizzy and extremely low in alcohol: 3%-8.5%). The new found popularity of Lambrusco is really driven by real, authentic (secco, red, frizzante, min. 11% alc.) Lambrusco which was first introduced to the USA in 1995. Commerical Lambrusco’s “flavors” are based on the amount of residual sugar. Real Lambrusco’s aromas and flavors come from the type of Lambrusco grapes used, such as Sorbara, Grasparossa, Salamino, Marani, Maestri, Montericcio, and/or Ruberti.
How much did the whole dinner cost?
Glad to see Russ contributing!