Dear Friend,
Sicily is Italy's southernmost region, and for over 2,500 years, it has been a significant center of Mediterranean viniculture, although the reputation and style of its wines has changed significantly over that time.
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Sicilian Sizzlers
Despite being famous for sweet Muscats (e.g. Pantelleria), and fortified Marsala, the island's best known wines are now its dry table wines produced under the regional IGT title, Terre Siciliane.
The following three are a cross-section of that appellation, a land where the sun ensures everything is grown and ripened to perfection.
Baglio Di Grisi Aria Bianco is made from Chardonnay grapes from Sicily. Golden yellow colour with greenish highlights, it has intense aromas of peaches, flowers and citrus fruit. On the palate it is fresh, intensely flavoured and long lasting.
Some of its best pairings are undoubtedly fish-based and crustacean dishes, both as starters and as pasta dressing sauces. Excellent also with white meats.
Bottle Price: R245
Baglio Di Grisi Syrah is made from Syrah grapes from Sicily. Deep ruby-red with violet hues, delicate cherry and raspberry, liquorice and candied fruit on the nose, soft tannins, minerality and spices on the palate.
A substantial red for serving with roast red meats and game, as well as risottos.
Bottle Price: R275
Phenomenal value for this excellent example of a variety made entirely of Nero d'Avola grapes from hills around Camporeale in Sicily. Medium to full-bodied wine with plums, arid brush and dark chocolate on the palate. It is both sumptuous and balanced with soft tannins.
Pairs perfectly with poultry of all kinds (guinea fowl, duck, turkey etc.), roast white meats and ripe cheeses.
Bottle Price: R175
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