I recently returned from an excursion to Italy. Last month, I made my first visit to the island of Sicily – a highly visited area but one of the lesser-known wine regions. Sicily is known for its miles of coastline, as well as the volcanic soil near Mount Etna on the east side of the island.
Sicily is home to indigenous grape varietals – whites such as grillo, carricante and cataratto and reds such as nero d’avola, nerello mascalese, nerello cappuccio and frappato. Sicily’s soils differ depending on location. These differences present themselves in the wines.
Rainy winters are common there. The summer months are quite hot and dry, depending on the region. Along the west coast, the vineyards are greatly influenced by the ocean breezes that aid in the grapes developing acidity.
Here are some of the fantastic wines Sicily has to offer. You won’t be disappointed.
Mary Taylor Sicilia Bianco. This Sicilian organic white is made from 100% grillo, grown on the western side of Sicily in Mazara del Vallo, which hugs the coast and is known for its seafood. The grillo comes from one tiny vineyard of only 2½ acres, and the breezes off the Mediterranean Sea help contribute to the wine’s brightness and minerality. Stainless steel fermented, the wine exudes outstanding brightness full of orange, grapefruit and stoney notes. It rests on its lees for two to three months, which provides a round mouthfeel. It rests in the bottle for another three months before it is released to consumers. Easy sipping, it is a great partner for grilled octopus, shrimp and grilled calamari. Enjoy young, within a few years. (Under $20)
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THE WINE ISLE: Here are four wines produced in Sicily that are sure to delight.
COURTESY JESSICA NORRIS GRANATIERO[/caption]
Cantine Valenti Etna Bianco, DOC. This white is made from one of the other popular Sicilian white grapes – carricante. It is grown on the northern side of Mount Etna and benefits from the sun. The vineyard team picks the grapes by hand, giving close attention to each bunch. It sees only stainless steel fermentation that helps retain the acidity, minerality and vibrancy. It has notes of tropical fruits and grapefruit with an elegant mouthfeel. After its fermentation, the wine also sits on its lees for four months before it enters the bottle, aging another four months. This is a great representation of an Etna Bianco and works well with grilled white fish and sardines. (Under $30)
bA dark ruby red and purple in the glass, this red is made from nerello mascalese, a red indigenous varietal to Sicily. It is grown on the volcanic soils of Etna. The grapes are picked by hand with tiny crates. It then undergoes fermentation and aging in stainless steel tanks for 10 months before it goes into bottles for another six months. The resulting wine exudes perfumes of violets and red berries, while on the palate notes of raspberries, black cherries and plums coat the mouth. It has soft tannins that are quite evident on the finish. This pairs well with hearty fish such as grilled salmon, as well as caponata, a Sicilian dish consisting of eggplant, olives and tomatoes. (Under $35)
Florio Marsala Vergine Riserva 2010. Florio is a winery located within the Marsala region, along the western coast, which produces fortified wines also known by the name Marsala. Florio Vergine Riserva 2010 is a higher-end selection made from the white grape grillo. The grapes were picked in 2009, and the wine was fortified in 2010, with an additional 12 years of aging in small oak casks. Completely dry with only 1 gram per liter of residual sugar, it has a palate of yellow apples, citrus and saline. It marries well with cheese and meat boards, figs and pistachios. ($90-$100)
Jessica Norris Granatiero is the founder of The Savory Grape, a wine, beer and spirits shop in East Greenwich. She can be reached through her website, www.jessicagranatiero.com or by email at jessica@thesavorygrape.com.
