Marla Cimini on September 14, 2016 0 Comments Many wine lovers are familiar with Italian reds and whites from the popular regions of Italy, such as Tuscany, with its rolling hills and sprawling vineyards, as well as the northern area around Veneto, with vines that grow almost vertically along the earth’s steep inclines. However, in recent years, vintages from Sicily are attracting more attention across the US, inspiring wine aficionados and casual wine drinkers to expand their horizons by tasting more varietals from Italy’s largest island. About the Sicilian Wine Region Warm and windy, with vineyards atop high cliffs and sloping toward stunning coastlines, Sicily offers a great deal of opportunity to the winemaking community. In essence, Sicily is experiencing a true “wine renaissance”. Sicilian wines are made from both native and international grapes, with indigenous grapes increasing in popularity among winemakers. These include a light white, called Grillo, as well as popular reds Nero d’Avola and Frappato. According to the wine consortium Sicilia DOC, currently there are nearly 100 winemakers in the Sicilia DOC and about 3,000 wine growers on the island that produced over 20 million bottles last year. In addition, Sicily accounts for 38% of organic wine production in Italy. The wine consortium also reports that Sicily tourism has been increasing in recent years, and they strongly believe the island’s wine tourism has been playing a major role in this trend. Sicilia DOC also shared that there were 11 million airport arrivals to Sicily in 2007 — and over 14 million airport arrivals in 2015. The island has seen a significant growth in wine exports. In fact, there has been a 30% upswing between the years 2014 and 2015 – and is showing no sign of slowing. About 30 years ago, Sicily’s wine industry was focused primarily on the famed Marsala and fortified wines –- today the quality has been steadily improving, featuring enhanced and interesting flavors and characteristics. Today, Sicily is home to a number of successful winemaking families, successfully blending old and new world styles. Several of the well-known and award-winning wineries in Sicily include: Stemmari, Planeta, Donnafugata, Baglio di Pianetto and Settesoli. What the Experts are Saying Many wine experts agree that Sicily is offering an array of balanced, complex vintages –- and Sicilian wines are starting to take their rightful place at tables in the country and around the world. Brian Phillips, sommelier from The Capital Grille restaurant explains, “the wines of Sicily are on a meteoric rise due to a large investment in quality wine making, both from within and outside of Sicily, supported by forward thinking importers who have caught on to the amazing story of the uniqueness of place and highly drinkable wines. The feathery light whites of Cariccante, to gulp-able Frappato and Nerello Mascalese and full throttle Nero d’Avola — are just a few examples of the island’s diversity to discover.” Joanne Jordan is the co-founder of Food Shelter PR, an agency that has a number of hospitality-based restaurant and beverage clients. She explained, “I’m not surprised by the growing popularity of Sicilian wines in this country — both in restaurants and entertaining at home. It makes sense — and I’m surprised it took us all this long to catch on!” She continued, “Many bottles are reasonably priced, consistently delicious and pair well with a lot of grilled, seasonal summertime foods. Hamburgers (preferably with a chunk of blue cheese placed in the middle before grilling), steaks and lamb all stand up beautifully to Nero D’Avola. In my opinion, muscat-macerated berries with a little mint from the garden and fresh cream is the ultimate impressive, easy dessert to end a barbecue.” Emmet Riddick, the founder of Wineadelphia, is a WSET diploma candidate and a French wine scholar. He says, “I’ve never been to Sicily, but it is definitely on my bucket list, based on the incredibly valued wines that come from this lesser-known region. Sicilian wines pair wonderfully with meats, so next time you are grilling a steak or enjoying a plate of Italian charcuterie, grab a bottle of my favorite grape variety — Nerello Mascalese. This old world wine from the base of the very active volcano, Mount Etna, almost transports you there with fresh red fruit, earthy nuances and a minerality from the volcanic soil.” Sicilian Wines to Look Out For These are a few popular Sicilian vintages that are ideal for wine lovers who wish sip and savor vintages from this picturesque island off the coast of southern Italy. Enthusiasts should keep an eye out for these wines that are appearing more frequently on restaurant and bar menus across the country and in local liquor stores as well: Grillo: Known as an “ancient grape,” Grillo (AKA, Riddu) is Sicily’s most popular and has been known over the years to stand up to the high temperatures and the notoriously dry Sicilian summers. With a name that means “cricket” in Italian, this light white is crisp, smooth, refreshing and easy to drink. Winemakers often blend it with chardonnay and/or the native Catarratto, but in recent years, the wine has become a stand-alone varietal, especially during the summer. Grillo is ideal to sip as a pre-meal drink and pairs well with lighter meals, such as grilled vegetables and seafood dishes. Nero d’Avola: Frequently compared to the robust Syrah, this full-bodied red wine is currently one of the top-produced vintages in Sicily. Named after the small town of Avola, which is located on the island’s southeast coast, the Nero d’Avola grape is extremely dark and rich in color, and was often used years ago to add a deeper hue (and extra body) to other Italian wines. Its wide range of tastes and tannins allow Nero d’Avola to be drank as a young wine, with jammy, fruit-forward flavors, or aged in oak barrels for more complex characteristics of cocoa and notes of dark cherry. Pairings include: grilled steak with root vegetables; roasted pork and heavier chicken dishes. Frappato: Another Sicilian wine that has been recently attracting more attention is the lighter-bodied red, Frappato. It features a subtle garnet color, delicate tannins and a bright, floral aroma. As the wine ages, it can emit more complex, elegant flavors featuring dried fruits and red berries. Years ago, Frappato was used for “table grapes” only, but winemakers eventually discovered that it was well suited for light bodied wines. With low tannins, this wine is often blended with Nero d’Avola. Pairing suggestions include chicken salads, cheese platters and a variety of seafood dishes. Wine expert Joe Campanale explains more about Sicilian wines: “Wines emerging from Sicily are a modern representation of the island’s varied and diverse cultural influences, climate and landscape. This makes indigenous Sicilian wines, such as Grillo and Nero d’Avola, a natural –- yet exotic –- companion with the complex layers of traditional Sicilian flavors as well as international foods.” Campanale adds that Grillo offers a vibrant fruit quality and bright acidity to lighter, more herbal dishes, and is more unique and flavorful than Pinot Grigio — and a solid alternative to Sauvignon Blanc wine. He continued, “Sicily’s iconic indigenous red wine grape, Nero d’Avola, brings a range of richness, depth and vibrancy depending on the soil, terrain and style of aging,” said Campanale. “Nero d’Avola or a Nero d’Avola blended with another native grape, like Frappato, complements instead of competes with grilled, smoky and spicy flavors — with a surprising fruitiness that makes it a sophisticated partner with America’s trending tastes.”
