Sicilian wines for the upcoming holiday season!
December 8, 2022
Become the hero of the Christmas and New Year’s Eve celebrations by bringing Sicilian wine!
I have pulled up a list of wine recommendations for some of the main Sicilian white and red local varieties and wines that are perfect companions for the upcoming holiday meal scenario! Wines to bring to your tables, on festive days, in good company, surrounded by the warmth of friends, relatives, and loved ones.
๐ฐ๐๐๐๐๐๐ – (Insolia, Ansolia) Once famous in the fortified Marsala wines, it is now seen more and more like a crisp, dry white wine, in blends, and as a single variety. Inzolia wines have moderate aromatics and tend to display floral, fruity, citrusy characters with herbal notes and pleasant nutty character with almonds at the forefront.
“Ti Vitti” by Marilena Barbera – notes of citrus, almond flowers and broom flowers, white peach, and aromatic herbs. Sapid, crisp, harmonious, and joyful. Pair it with vegetable dishes, antipasti, sautรฉed prawns with chili, or a vongole pasta.
๐ฎ๐๐๐๐๐ – offers a range of succulent citrus flavors, with bright lemon notes ringing out above the rest. When left to hang on the vine, this white grape variety reaches impressive sugar levels, making it the ideal ingredient for the production of fortified wines.
“Magico” by Fabio Ferracane – Hints of peach, orange blossom, and yellow fruits. Fresh acidity and good body, salty and very persistent finish.
Match it with Italian bruschettas and first courses with vegetables, fish main courses, grated fish, medium-aged goat cheese.
โ
๐ช๐๐๐๐๐๐๐๐๐ – is the primary white grape of Sicily with more surface area planted than any other grapevine, accounting for 36% of Sicilyโs vineyards. Nowadays proves that careful vinification from dedicated producers shows the variety is capable of producing fascinating wines with a juicy texture and crisp citrusy flavors.
“Le mie origini” by Alessandro Viola – Well-ripe stone fruits, citrus peel, almonds, fresh hay, and notes of wildflowers make for a complex and long sip, where good acidity balances perfectly with the fruity hints.
Goes well with tuna and grilled seafood and vegetables, white meat, and goat cheese.
๐ช๐๐๐๐๐๐๐๐๐ – growing on the volcanic slopes of Mt Etna, it is often praised for its marked acidity, citrus fruit profile, and uniquely aging potential.
“Piante sparse” by Ayunta – Refreshing citrus aromas as well as herbal notes, white and yellow fruits, and sensations of minerality. The taste is all about verticality, savoriness, and vibrant freshness.
Excellent with fried fish, ceviche, shellfish, fish-based first courses.
๐ญ๐๐๐๐๐๐๐ – is a light-bodied red grape widely grown on the southeastern coast of Sicily. Together with the Nero d’Avola grape makes up the only Sicilian DOCG wine, Cerasuolo di Vittoria.
“SP68” by Arianna Occhipinti – very fresh and pulpy wine with a deeply Mediterranean vitality. Fresh berries alternate with Mediterranean aromatic herbs. At times rustic, but always enjoyable.
It goes well with cured meats and fresh cheeses, caponata, roast turkey, and cranberry sauce. veal and pork dishes, even with fish like swordfish and salmon.
๐ต๐๐๐ ๐ ’๐จ๐๐๐๐ – also called Calabrese, is the leading variety when it comes to Sicilian reds. It occupies 18% of planted vineyards. Depending on production methods and other variables, Nero d’Avola can be made into dense and dark wine or young and fresh wines.
“Rosso di Contrada Parrino” by Marabino – harmonious, velvety, and persistent, aiming for elegant imprinting and amplitude on the palate.
Pair it with steak tartare. BBQ ribs, beef stew, and North African cuisine with lamb as the focal point.
๐ท๐๐๐๐๐๐๐๐ – is a little-cultivated red wine grape variety grown in western Sicily.
Perricone has intriguing, noticeable tannins, high acidity, and characteristics of red berries, earth, and herbs.
“Perricone” by Porta del Vento – Scents of black cherry, cooked plum, thyme, rosemary, black pepper, balsamic note, and Mediterranean scrub. The taste is smooth and tannic, balanced by an excellent crispness.
Makes a perfect duo with eggplant parmigiana, roast beef with polenta, lasagne, braised lamb ragu, and red tuna belly fillet.
๐ต๐๐๐๐๐๐ ๐ด๐๐๐๐๐๐๐๐ – grows most commonly on the volcanic slopes of Mount Etna, reflecting the territory with grace, showing racy wines with fruity, herbaceous flavors, excellent minerality, and earthy nuances.
“Pistus” by I Custodi delle vigne dell’Etna – concentrated and subtle, with savory red cherries and wood berries, crushed rocks, Mediterranean scrub, and forest floor. Medium acidity, structured tannins, and a strong personality.
Pairing ideas: everything from meatballs to steak, tomato-based sauces, stews, and duck breast with red sauce.
๐ต๐๐๐๐๐ – grape variety producing deeply colored, good acidity, prominent tannin, and well-structured wines. It originates from the northeastern region of Sicily, the area of Messina.
“Ilnรฒ” by Bonavita – Foreground spice, red and dark fruit that soars with its enjoyability.
Lingering tannin, medium body, and long finish.
Will go perfectly with steak or lamb, or can complement meals from pasta with red sauce to Mexican food.
๐ด๐๐๐๐๐๐ ๐ฉ๐๐๐๐๐ – like all Moscato grapes, is characterized by its high aromatic potential. It is always very intense and complex, both in dry and sweet wines. In young wines emerge floral notes of roses and citrus, honey, notes of fresh fruit, and exotic fruit. Further notes of dried figs, ripe fruit, candied fruit, and jam emerge in sweet or aged wines.
“Moscato di Siracusa Passito” by Fausta Mansio Vini – Perfect companion to conclude the gatherings! Intense nose with hints of honey, candied citrus fruits, raisins, and dried fruits, in the mouth it’s crisp, citrusy, firm, and enveloping, with a long and persistent finish that recalls the fruity notes.
Pairings: small pastries, fruit and cream cakes, panettone, almond cookies, or blue cheese.
Head to your favorite wine shop armed with this wine list and you will be the hit of the party!โ โ
