Fortunately for all of us Grillo is becoming a more popular wine. Best known in Italy, (there is some belief it originated here, but that is not conclusive) imports to the US are up and that makes for a great new wine to discover if you’re not familiar with wines from the Sicily region of Italy. This wine offers soft lemon-lime resin, lychee, light papaya, with back and supporting notes of stone fruit, melon and mineralogy.
A native grape to the island of Sicily, this Grillo is light and delicate, with notes of butterscotch, honeysuckle, guava, white peach, lemon-lime, and a hint of grapefruit and summer wildflowers. Like all good Italian wines there is a proper acidity to work with food, which is always the goal. This is a soft wine with a smooth viscosity and its success is that it doesn’t steal the show but enables food to complement the wine, a balancing act that makes for a terrific dining experience. ORIGIN: Sicily, Italy. ALCOHOL: 12%
This red is from the island of Sicily, Ruby/purple in color, mostly clear and bright. The nose has cherries, black cherries and slight black olive notes. Medium bodied. Good acidity. On the palate, more black cherry than cherry. A bit of underlying char. Moderate finish. Fully mature at this point. This will work better with food. Pork chops or burgers off the grill would do well. drink over the next few years.
This is a nice Pinot Grigio made from organically grown grapes. Pale golden in color with some green hues, clear and bright. The nose is nice with citrus, slight apple and a bit of smokiness. Light to medium bodied. On the palate, this is refreshing. Nice lemons, slight orange and a bit of apples with just a hint of roasted herbs. Nice finish. This drinks well on its own and will work well with lighter foods. A nice match would be grilled fish. Drink over the next few years. Well priced!
This is a Rose made in Sicily from 40 year old Nerello Mascalese vines. Very pale pink with slight orange swirls. The side of my glass is filled with tiny bubbles. The nose is nice with cherries, almonds and slight wintergreen. Medium bodied and slightly viscous. Jut the slightest bit of spritz to the wine. Probably trapped CO2 as there is nothing off about it. On the palate, this is crisp with sour cherries, cherries and slight minerality. Long finish. This is smooth with no bitterness. Drink over the next few years. This would work well with deep fried veggies or chicken strips.
An excellent white from Sicily made from the Grillo grape. Pale yellow\gold in color, clear and bright. The nose is great with citrus, minerality and peach. Great acidity. Medium bodied. On the palate, this is tasty and bold. Citrus notes with nice minerality. Persistent finish. This work better with food. Sea food is a natural. Drink over the next five years.
This is a Nero d'Avola from Sicily made in the Appassimento (drying out the grapes before pressing) style. 14% abv. Ruby in color, partially opaque and bright. The nose has cherries, cough drops, wild thyme, and a hint of cocoa. Medium bodied with a nice texture. On the palate, there is some anise along with nice cherry fruit. More cough drop fruit on the finish. Dry. Light tannins. Very tasty wine. This drinks nice on its own but will work better with food. It would work nice with a lamb stew. Drink over the next five years.
A really interesting white that will be popular among all types of wine lovers. Made from the Cataratto grape in Sicily. Green/gold in color, clear and bright. The nose is interesting with nice minerality, citrus and also some floral notes. A very slightly oily texture which is nice. On the palate this is crisp, tart and tasty. Nice citrus with underlying minerality. Long finish. This should go well with sea food or other lighter dishes. Drink over the next five years.
This is made from Nero D'Avola in Sicily. It spends 14 months in barrels and another year in bottles prior to ageing. It is bigger and deeper in style than most Nero D'Avolas. Deep ruby in color, mostly opaque and bright. The nose is interesting with a rye bread note along with cherries, black cherries and a slight dill. Nice texture. On the palate, cherries and sour cherries. Firm tannins. Some anise on the long finish. It has a nice complexity. This is drinking well now and should go another eight to ten years. It will also work well with food. Rosemary and garlic lamb chops w