Sicilia
Principal Varietals: (R) Frappato, (W) Grillo, (W) Inzolia (a.k.a. Insolia, Ansonica), (R) Nero d'Avola, (R) Syrah, (W) Catarratto, (W) Grecanico
L'Isola Bella is a modest name for this beautiful island. Rich in history and full of warm people, Sicily produces some of the most approachable wine in Italy. Emerging from a focus on quantity, Sicily now produces many noteworthy wines, predominantly from the native red grape, Nero d'Avola. Inzolia and Grillo also please the palate and go well with the Sicilian diet, which is rich in seafood. Sicily is abundant with produce throughout the year. From olives and capers to lemons and blood oranges, the fresh produce of Sicily supports the diverse cuisine that pairs so well with the many grape varietals found almost exclusively on the island.
Nero d'Avola is the base for many red wines of Sicily. Deep, dark, and rich, the grape does well on its own or blended with other varietals. Once relegated to cheap bulk/blending wine, Nero d'Avola today is allowed to show its structure and ability to age well. More and more, international varietals are planted in Sicily, with syrah pairing especially well with Nero d'Avola. Curatolo, one of our producers from the Marsala region, produces a straight Cabernet Sauvignon that has surprised many of our clients and their customers. Grillo, the primary white in Marsala wine, is now produced as a stand alone white, and is a delicious and refreshing accompaniment to fish. The same can be said for the fruit forward Inzolia, which is perfect for a hot day in Trapani.
The food of Sicily is as diverse as its people. The Arab influence on Sicilian cuisine is evident the minute you sit down to dinner. The fragrant spices of the Middle East and North Africa waft through the air as you walk past restaurants in seaside towns dotting the coast. Fish is abundant in Sicily, with swordfish and sea bass topping the list, along with mussels, octopus, cuttlefish, squid, sea urchins, and just about anything you can pull from the surrounding sea. Like much of Italy, an emphasis on fresh food is taken to new heights, which is a pleasant departure from our fast paced lives. Fresh and dried pasta, and even couscous in Trapani, are favorite first courses. Served with eggplant, tomatoes, and fish, the fresh, healthy cuisine of Sicily is the epitome of the Mediterranean diet. Enjoy a dish of sea bass with potatoes, olives and capers, along with a delicious Inzolia from Terre di Giurfo (Suliccenti) or Curatolo (Mulinea).
