Sicilian Wine Pairings with Sicilian Cuisine, 1st part
Hi everyone, do you know what kind of Sicilian wine would match some of the recipes of the Sicilian Cuisine? Keep reading and you will find out. My blog recently reached 30,000 visitors in about four months and I think there is no better way to thank my readers than posting a great guest article written by a wine lover and expert. Check her blog out here. Thank you very much Jacqueline!
Here she is in her own words:
"I recently came upon the Sicilian Cuisine Blog and instantly loved the recipes posted. Being Sicilian-American and a sommelier who loves to cook traditional Sicilian dishes, I thought this would be a great opportunity to spotlight some fascinating and dependable Sicilian wines, paired with recipes posted in the Sicilian Cuisine Blog.
Crisp white wines are a great way to start, and a favorite Sicilian white wine is the Corvo Bianco. Corvo, a very reliable producer in Sicily, uses Inzolia, Catarratto, and Grecanico grapes to produce their very enjoyable white wine.
Inzolia, also known as Ansonica, is a white grape grown in the western part of Sicily; it has characteristics of citrus fruit and nuttiness and floral aromas, and contributes a crisp acidity. Catarratto is a white grape widely planted in Sicily mainly near the western coast, known for contributing robust aromas and flavors reminiscent of citrus and orchard fruits. Grecanico is the smoothest and most elegant of the three, adding to the blend its notes of apple, and soft texture.
The Corvo Bianco is a pale straw colored wine with bright characteristics of white flowers and notes of lemon, apricot, and green apple. The wine leaves the palate feeling clean.
When pairing, this wine would accommodate lighter fish and vegetable dishes. When browsing through the recipes posted in the Sicilian Cuisine Blog, I felt this wine would mirror the flavors of the lemon flavored artichokes as the wine pairs very well with vegetables and the lemon flavors in the artichoke dish would be reflected in the citrus characteristics in the wine.
When thinking of Sicilian wines, Rose is probably the last style of wine to come to mind. However, last year I was introduced to a lovely Rose from a well-respected producer in Sicily. The Tasca d’Almerita Regaleali Rose, produced by the Tasca family at the Regaleali estate in the hills of central Sicily, is made of Nerello Mascalese.
Nerello Mascalese is an important red grape grown at high altitudes in Sicily, and displays characteristics of red fruits and berries with a slight smokiness and is relatively tannic. The Tasca d’Almerita Regaleali Rose is a salmon-pink wine, full of red fruit aromas and flavors including strawberry, raspberry, and cherry, with just a hint of smoke that reflects the volcanic soil present where the grapes are grown. The wine is soft and subtle with a modest finish, and is best paired with light pasta and seafood dishes. I would be interested in trying this wine with the mussel soup posted in the Sicilian Cuisine Blog which consists of fresh mussels, red pepper, plum tomato, and other ingredients. I believe the freshness and light fruitiness would compliment the mussels and tomato nicely, and the slight sweetness of the wine would provide a very good contrast to the red pepper.
Thanks again to Jacqueline! A second part of this excellent pairing will come soon. Stay tuned and in the meantime... enjoy a glass of wine, obviously a Sicilian one!!!