Sicily is a territory rich in history, art and culture, but also a region with deep and ancient wine traditions.
Sicily, in addition to enchanting the visitor with the countless natural beauties and its aromas, also impresses with the variety of the cuisine and with the charm of its wines.
In Sicily, wines with a long history; here wines such as Marsala are born; in fact, allow me to pause here to talk about the Florio family, the makers of the Marsala.
Their story is told in this book:
The Florios of Sicily: A Novel
Based on the true history of the uncrowned kings of Sicily: the story of a family, restless and ambitious, shrewd and determined to be richer and more powerful than anybody else.
But Sicily also has other fragrant dessert wines such as Passito di Pantelleria and Malvasia delle Lipari, not to mention the Moscato di Noto and Siracusa, robust red wines and interesting white wines. These and many other wines are the architects of Sicily’s oenological revival and have also made the grapes with which they are produced famous, such as Grillo, Catarratto, Inzolia, Zibibbo, Malvasia and (my favorite), Nero d’Avola.
I spoke about Sicilian wines quite a bit already, be that because of the beautiful labels, or because they hit the news.
I just bought a bottle of Vermentino Terre Siciliane, out of curiosity, I confess ☺️! Vermentino is a typical Sardinian wine—and a very good one, if you ask me!
Vermentino-based wines are generally dry but delicately soft whites, straw-yellow in color, with intense aromas of wild and herbaceous flowers and a hint of yellow peach.
They can be combined with seafood appetizers, fish dishes (such as the classic combination of lobster and Sardinian Vermentino) and seafood.
This Sicilian Vermentino did not disappoint. A clean and crisp wine, although, like most southern wine the alcohol is at 12.5% (don’t drink it and then drive 🤨)
Sicily Best Wines
Bianco di Etna, Rosso di Erice, Nero D’Avola
The Cerasuolo di Vittoria – is an ancient winemaking tradition and some of the most beautiful historical cellars in Italy.
Sicily Best Bottles—Reds
- Sicilia doc Nero d’Avola “Lu patri” 2017
- Faro doc 2017
- Etna doc red Riserva Contrada Zottorinoto 2015
Among the Whites
- Erice doc Grillo “Aegades” 2018, Sicily doc Catarratto “Midor” 2018
- Etna doc Bianco “Arcurìa” 2017
- Etna doc Bianco Superiore Contrada Villagrande 2015
- Passito di Pantelleria doc “Bukkuram” Father of the vineyard 2012
- Sicilian lands Igt white Moscato passito “Ra’is Essenza” 2015
- Marsala Doc superior reserve “Donna Franca”
7 thoughts on “Sicilian Wines”
…and how underrated, for depth and fulfilling round harmony, at least most years, Florio’s Passito di Pantelleria….
I confess that I do not know the Marsala too much. Usually bought because of culinary needs. I shall buy one, per your suggestion. Often in Italy there are lesser known products/locations/towns that are really worth the effort
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…so much so, really. Sigh. I yearn to re-taste, physically, the pecorino made by a farmer north of Pescara, who kept but a few sheep…. there herbs and grass on those few hillsides made for such a cheese, and I had the pleasure of tasting them twice, the rounds. He’s not here anymore, but others would still so much want to include their place into what they make, which can only – only – be made in certain places and within certain culture-experiences. A few still do, despite the legislation and policies that are, well, killing all that…. The Florio Passito, in my opinion, is usually very much worth it, and costs less than others… give it a whirl if you find it. (The best wine store in your parts, to me and up until a few years ago, was… Valentini?, I forgot the name, in the piazza on the far side opposite of Palazzo del giustizia. The people, guys I’m afraid, at least then, in the basement are all no-nonsense and knowledgable.)
I love Grillo but avoid Nero D’Avola completely. Like any wine, it’s a matter of taste.
That’s ok, when we meet I shall serve you Grillo! 😁
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Perfetto! Ritorneremo a Tret alla fine di maggio. Speriamo di vederci. 🍷