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Sicilian wine is Marsala, a delicious dessert wine also used in cooking. It's Malvasia, Passito and Moscato, three heavenly dessert wines becoming increasingly popular around the world. It's Grecanico and Insolia, white varietals often blended with Chardonnay to produce a unique flavour, at once "fruity" and exotic. It's Nero d'Avola, a uniquely Sicilian red distinguished for its enchanting bouquet, a wine that will make you fall in love with hearty reds even if you've sworn your loyalty to whites. Most of all, Sicilian wine is Sicily itself. It's part of Italy today, and Sicily was the Roman Empire's first province, an island anything but provincial. This unique island, the Mediterranean's largest, is about half the size of Ireland, or about the size of the American state of Vermont, but the hills and mountains bestow upon it a surface area larger than what can be described. Beyond the mountains there are more mountains. From the earliest of times,
Sicily was the crossroads of European, north
African and western Asian civilization, and each continent has left its
mark here. Phoenician monuments, Greek temples, Byzantine churches,
Norman-Arab
castles and Baroque palaces are just a few of the things you'll find in
Sicily. The polyglot And yes, it's an impression reflected in Sicily's wines, which are almost like tasting Sicily without ever actually visiting. (But we hope you'll come over!) This is not just a colorful phrase. Every wine is a reflection of its environment, and Sicily's wines are part of a cuisine shaped by a dozen civilizations. We don't wish to suggest that Sicilian wines should only be consumed with Sicilian dishes. Quite to the contrary. Many of Sicily's best table wines are a perfect complement to non-Italian cuisines, while the dessert wines, brandies and regional liqueurs (made from lemons, oranges, strawberries and all the flavors of Sicily) are fantastic --traditional yet mildly eccentric. Sicilian wines are great with almost any cuisine. (Don't limit your choice to Italian dishes!) The ways wine is served are not as rigid as they were in the past. It's no longer considered inappropriate to serve white wine with red meats, or red wines with chicken or fish. This is a question of culinary evolution, perhaps, but also a recognition that some white wines are stronger than certain reds. That's not usually the case among Sicilian wines. Generally speaking, the dessert wines (Malvasia, Marsala, etc.) are best for sipping with aged (hard) cheeses, cakes, ice creams or even cookies. The typical Sicilian reds, such as Nero d'Avola, are table wines generally better suited to stronger dishes. But, as we've said, this is an increasingly individual, subjective matter. A strong red can also serve as a complement to lighter dishes, as a way to highlight the flavor of the wine. As we've mentioned, the most popular white table wines produced in Sicily are blends of local varieties with "international" ones, and these seem well-suited to the widest variety of dishes. Some of the traditional Sicilian white varietals (Grecanico, etc.) should not be overlooked, either. Even the "updated" cuisine presented in many of the world's better "ethnic" restaurants is remarkably robust compared to the bland flavors of a few years ago, and a new culinary freedom seems to have emerged. However you enjoy them, you'll find that Sicily's wines bring something different to your meal, your home, your life. Unauthorised use or reproduction of the texts or images on this website is prohibited. |
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culinary influences of this varied heritage
make Sicily, perhaps
the world's most conquered island, an experience that will leave a
lifelong
impression on you. It's part of the Sicilian wine experience.