I’m feeling nostalgic about my captivating trips to Sicily, and wish I could be there now. So the next best thing is opening a bottle of wine produced in Sicily!  I love a wine that fills your senses and can connect you to a particular region and terroir. It’s magical!

So, travel with me to Sicily via the nose and palate with these three gems!

Donnafugata SurSur 2021 Grillo, Sicilia DOC

SurSur is made with 100% Grillo grapes. It is an ancient indigenous variety and one of Sicily’s best-known grapes found throughout western Sicily. It is noted for its citrus flavors, sweetness, and mild acidity.  Due to the innovation  of winemakers, Grillo has a wide range of styles, from crisp and savory, to structured and mature. Historically, Grillo was used to produce Marsala wine because of the grape’s high sugar levels, making it ideal for producing fortified wines. However, Catarratto has taken the lead in Marsala production. It is interesting to note that in 1848 Grillo became a hybrid of Zbibbo and Catarratto.

The grapes for SurSur are harvested from Donnafugata’s Contessa Entellina Estate Vineyard located in the Southwestern part of Sicily. The wine is aged in tanks for two months and then a minimum of three months in bottle before release. I have reviewed several vintages of SurSur, and it never disappoints.

Nose: Floral, white stone fruit, melon, citrus, and a hint of basil.
Palate: Fresh and lively with notes of peach, pear, tropical fruit, and a touch of herbs.
Alcohol: 13.5%
SRP: $24.99
Pairing suggestions: Enjoy as an aperitif or with appetizers, seafood, paninis, and salads. To quote Donnafugata, “SurSur is a fresh and fruity Grillo with a young twist.”

Mandrarossa Cartagho 2018 Sicilia DOC

Mandrarossa is a brand created by Cantine Settesoli, located in Menfi, on the island’s southwestern side. Cantine Settesoli was founded in 1958, and it is the largest winery in Sicily and a source of ongoing research and innovative ideas. Mandrarossa is Settesoli’s top brand which emerged in 1999. The grapes for this 100% Nero d’Avola are sourced from vineyards in Menfi at 150 meters above sea level in limestone and sandy soils. This wine is aged one year in barrique and then another four months in bottle. I reviewed the 2017 vintage in February 2022, and this 2018 vintage is just as amazing!

Nose: Enticing aromas of berries, dark cherry, and a touch of baking spice and pepper.
Palate: Blackberries, ripe cherry, spice, with a touch of plum, dates, and dark chocolate. It is fresh, with good acidy, soft, ripe tannins and subtle minerality.
Alcohol: 14%
SRP: $25.99
Pairing suggestions: Aged cheese, beef stew, seared tuna, pasta, or game.

Vecchioflorio Marsala Superiore DOC 2018

Cantine Florio produces this fortified wine. Marsala wine is made exclusively in and around Marsala, a town in the province of Trapani in the westernmost part of Sicily.  Although Marsala is commonly known as a cooking wine that enhances many recipes, a variety of Marsala wines are to be enjoyed as an aperitif or sipped with main courses and desserts. Marsala wines range from dry to sweet.  This Marsala is a blend of Grillo and Catarratto grapes and is a sweet wine. One of the secrets of quality Marsala is aging, which is why Vecchioflorio ages in oak barrels of different capacities for at least 24 months and then a minimum of two months in bottle.

Nose: Delicious notes of apricots, dried figs, licorice, and a hint of almonds.
Palate: Aromas segue onto the palate with dried fruit, raisins, vanilla, and baking spice that lingers on a long finish. This is a rich and elegant wine.
Alcohol: 18%
SRP: $14.99
Pairing suggestions: Enjoy as an aperitif or with medium-aged cheese, green vegetables, endive with goat cheese, smoked meats, or desserts, especially chocolate!

​Enjoy a glass of these wines and transport you and your palate to Sicily!

Until next time…

Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

The month of April is ending with her classic “April showers” all weekend long. And we all know what May brings!  I’m looking forward to May flowers, warmer weather, spending more time outdoors, and taking the kitchen outside for the grilling season.

Just because the warmer months are almost upon us does not mean one has to pack away the red wines along with mittens and boots.  On the contrary, red wines are to be enjoyed year-round and are a great accompaniment to many summer dishes. So to kick off the season, I’ve rounded up a selection of six red wines that will pair beautifully with whatever you might have on the grill.  The wines range from $13.99 to $25.00 and will not disappoint your palate.

Bodegas Valdemar Conde Valdemar Crianza 2018

Bodegas Valdemar Winery is located in Oyon, Alava Spain, and has a history of winemaking dating back to 1889. They have 300 hectares of vineyards throughout Rioja and are considered one of the largest estates in Rioja.  Grapes for this wine are a blend of 89% Tempranillo, 7% Mazuelo, and 4% Graciano sourced from estate vineyards in Rioja Alavesa and Rioja Alta.  The wine is aged in American oak barrels for 17 months.

Nose: Fragrant notes of blueberries, cherry, and baking spice.
Palate: Juicy dark berries, cherry, vanilla, and earthy.  Tannins and acidity are well-balanced, with dark fruit lingering on a long finish.
Alcohol: 14%
SRP: $19
Pairing suggestions:  Cheese platter, grilled meat, tuna, veggies, pasta, stews, and pizza.

​Veramonte Pinot Noir 2020

​Viñedos Veramonte is an organic estate located at the extreme eastern end of Chile’s Casablanca Valley. The Veramonte vineyards are in both Casablanca Valley and Colchagua Valley.  This wine is made with 100% Pinot Noir organic grapes from Casablanca Valley. It is aged for eight months in natural oak.

Nose: Red berries, bing cherries, a hint of spice, and earthy.
Palate: Strawberry, raspberry, and plum dance on the palate. Fresh with good acidity, silky tannins, and a long, savory finish.
Alcohol: 13.5%
SRP: $13
Pairing suggestions: Grilled meat and poultry, risotto, pasta, or seafood salad.

Cline Eight Spur Zinfandel, Dry Creek Valley 2020

This California wine is produced by Cline Family Cellars, established in 1982, a family-owned and operated winery. The grapes for this 100% Zinfandel are sourced from Dry Creek Valley in Sonoma County, one of the oldest growing areas in California. The valley holds the daytime heat, ripening grapes until sundown when cool ocean breezes whistle through the canyon, extending the growing season to increase varietal complexity.  The wine is aged in 40% new French oak for 15 months.

Nose:  Berries, dark cherry, plum, and baking spice with a hint of lavender.
Palate: Aromas segue onto the palate with notes of raspberry, blackberry, blueberry, and vanilla.  It is rich, smooth, and well-structured, with sour cherries and vanilla lingering on the finish.
Alcohol: 14.5%
SRP: $25
Pairing suggestions:  Grilled anything! BBQ ribs, spicy cuisine, pizza, seared tuna, or roasted leg of lamb.

Graffigna Glorious Collection Malbec 2020

Graffigna was established in 1870 when Santiago Graffigna left Italy and arrived in San Juan, Argentina, bringing with him his passion and wine expertise. It is considered one of the oldest wineries in San Juan. Today, Santiago’s vision and spirit are honored with each bottle produced, and care is taken to maintain the quality and character of the grapes. The grapes for this 100% Malbec are sourced from the Uco Valley in Mendoza.  70% was aged in French oak for 12 months, and 30% in concrete and stainless steel vats.

Nose:  A touch of violet, plum, sour cherry,  and baking spice tease the senses.
Palate: Concentrated and juicy fruit, with aromas spilling onto the palate.  Blackberry and plum linger on the finish, with soft tannins and nice acidity.
Alcohol: 14.5%
SRP: $18.99
Pairing suggestions:  BBQ, grilled meat and veggies,  mushroom risotto, stews, or a charcuterie board.

Cantine Ermes Epicentro Nero d’Avola Riserva Sicilia DOC 2018

Cantine Ermes was founded in 1998 in the heart of Belice Valley in Sicily. It is a cooperative “born from the idea of young Italian minds.” They produce wines from Sicily, Veneto, and Puglia, with an impressive 10,592 hectares of vineyards spread across these territories, with the majority of vineyards in Sicily.  This wine is 100% Nero d’Avola aged in 500-liter tonneaux for 18 months.

Nose:  Lovely bouquet of dark fruit, plum, berries, and baking spice. Hints of toasted oak and minerality waft through the fruit.
Palate: Aromas continue onto the palate with strawberries, cherry, clove, and pepper.  Soft tannins and well-balanced with a rich blackberry jam finish.
Alcohol: 14%
SRP:  $17
Pairing suggestions:  BBQ, grilled meat and fowl, marinated lamb, pasta, stew, or mature cheese.

Talosa Rosso Di Montepulciano DOC  Toscana 2020

Talosa is a boutique winery with 33 hectares of vineyards in the heart of Montepulciano in Tuscany and has been owned by the Jacorossi family since 1972. Their historic aging cellar dates back to the 16th century, which is in the old town center of Montepulciano, in an underground area between two of the oldest buildings in the city, Palazzo Tarugi and Palazzo Sinatti. The brick passageways contain a series of vaults and niches where the barrels are placed.  The grapes for this wine are 85% Sangiovese, Merlot and Canaiolo, 15%. It is aged in stainless steel, tonneaux, and large barrels for a minimum of three months.

Nose: Floral, strawberries, blueberries, cherries, and a hint of spice.
Palate: Fresh and lively, with notes of plum and sweet cherry, a balsamic undertone, and a touch of spice on the finish.  Very nice.
Alcohol: 13.5%
SRP: $25
Pairing suggestions:  Grilled red and white meat, appetizers, seared tuna, spicy cuisine, or risotto.

​I hope these wines pique your interest! Below is a delicious recipe for marinated tuna steaks.  It is an easy recipe to make and works using the grill, broiler, or a quick sear on the stovetop. I love it! And all of these wines will pair beautifully with it!

Marinated Tuna Steaks For The Grill
Courtesy of allrecipes.com

If you try any of the above wines, please share your thoughts and pairings!

Until next time…

Cheers!
Penina
​
To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

​This month’s Wine & Dine features palate-pleasing treats from Sicily!

Valle Dell’Acate is a family-owned company in the heart of southeastern Sicily’s historic Vittoria Classico region, in the Biddini Soprana e Sottana district near Acate. The estate is a picturesque setting surrounded by 200 acres of vineyards, certified as biological with a focus on sustainability.

Founded by Giuseppe Jacono at the end of the 19th century, the Jacono family has been active in vine growing and winemaking since Vittoria became Sicily’s epicenter for exporting wine to France during the 1800s. Today the company is run by the dynamic Gaetana Jacono, part of the family’s sixth generation of winemakers.

Vittoria is home to Cerasuolo di Vittoria DOCG and Cerasuolo di Vittoria Classico DOCG, the first and only wines with DOCG status in Sicily, established in 2005. Cerasuolo di Vittoria DOCG is the pride of the grape growers, winemakers, and bottlers that accomplished the prestigious Protected and Guaranteed Denomination of Origin for the Cerasuolo di Vittoria and Cerasuolo di Vittoria Classico wines. Cerasuolo means ‘cherry-colored’ in Italian, and the wine is known for its cherry red to violet color with floral and fruity aromas. Only the indigenous grapes of Nero d’Avola and Frappato are allowed in the blend. It is a wine that pairs well with a variety of cuisine.  Gaetana said, “The Cerasuolo, for its blend of Frappato and Nero d’Avola, is a wine that goes well with more elaborate fish dishes and walks next to the food without overpowering it.”

Valle Dell’Acate Cerasuolo di Vittoria DOCG Classico

​The blend for this wine is 60% Nero d’Avola and 40% Frappato. It is aged 12 months in barrels and tonneaux and then bottle-aged for a minimum of nine months. 

Nose: Floral, red and dark fruit, berries, spice, and herbs.
Palate: Aromas segue onto the palate with notes of minerality, nice acidity, and smooth tannins. Cherry, strawberry, and vanilla linger on the finish.
Alcohol: 13.5%
SRP: $28,99
Pairing suggestions: Aged cheese, risotto, game, grilled fish, or spicy cuisine.

Gaetana created a special tuna entree to pair with this wine.

In Gaetana’s words, “Tuna is the Sicilian fish par excellence that we find in the tradition of our cuisine in an infinite variety of recipes. The fresh tuna in Cerasuolo di Vittoria wine sauce with sweet and sour is my special recipe created for Valle dell’Acate. Our winery produces the best native wines of the area. This recipe is a meeting of flavors that unfold in a sweet and sour union of different textures and flavors. The crunchiness and sweetness of the almond combine with the caramelized consistency of onion, accompanying the sea flavor of the freshly seared tuna. Finally, the reduction of Cerasuolo di Vittoria binds all the ingredients like a velvety and spicy drape with hints of fruit. This dish represents the triumph of Sicilian flavors in a light and healthy version.”

FRESH TUNA IN CERASUOLO WINE SAUCE WITH SWEET AND SOUR

Ingredients  (serves four)
2.2 pounds of filet of fresh tuna
1.5 fluid ounces of white vinegar
oregano
kosher salt
2 white onions
a glass of water
extra-virgin olive oil

​For the Syrup
1 pint of Cerasuolo di Vittoria red wine
9 ounces of sugar
1 star anise
1 tablespoon of black pepper
3 cloves
1/2 a cinnamon stick
1 handful of almonds

Put the wine over a high flame in a pot with the star anise, black pepper, cloves, and cinnamon stick. Once the wine begins to boil, lower the flame until it reaches a temperature of 220° Fahrenheit (using a thermometer – it will take approximately 30 minutes). Turn the flame off.

Slice the onion thinly and sauté in a covered frying pan at high heat with a bit of olive oil. Add two tablespoons of sugar and bathe with the vinegar when the onion turns a bit golden in color, then lower the flame. Salt the water and cover the onions with it. When the onion has begun to shrivel, take the cover off the frying pan and cook until the water has virtually evaporated.

Sprinkle the tuna with the oregano and sear in a frying pan with a little olive oil, one minute per side. Season with a bit of salt.

​Pour the syrup onto a platter, place the tuna on top, and finish the dish with the onion and almonds, which have been toasted in their skins and chopped, not too finely.

Enjoy!

Until next time…

Saluti e buon appetito!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

Beginning with October and every month to follow,  I will feature one wine and a pairing suggestion and recipe from the wine producer or winemaker.  To get the ball rolling, I have two winners this month, both from Italy.

San Felice Il Grigio Chianti Classico Gran Selezione DOCG 2017

San Felice estate is located in the heart of Chianti Classico in the commune of Castelnuovo Beradenga. With over 140 hectares of vineyards, 80% is devoted to Sangiovese, which is at the heart of their production. Their presence extends to the prestigious terroirs of Montalcino and Bolgheri as well.

​This wine is made with 80% Sangiovese, sourced from the estate’s top vineyards.  The other 20% is a blend of native Tuscan varieties such as Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo, and Mazzese. The wine is aged 24 months, 50% in large 60-100-hectoliter Slavonian oak casks and 50% in 225- and 500-liter French oak barriques. It is then aged in bottle for eight months.

Nose:  Floral, juicy fruit, sour cherries, smoky wood, herbs, and spice.
Palate:  A beautiful and expressive wine with notes of plum, dark berries, and spice fused with elegance and subtlety and balanced with lush tannins and acidity. Hints of vanilla and sour cherry linger on a long finish.
Alcohol: 13.5%
SRP: $38.99
Pairing Suggestions: Wild game, grilled meat, aged cheese, pasta, truffle risotto, or sip with a chocolate dessert.

Winemaker Leonardo Bellaccini suggests the following recipe to pair with the wine, prepared by Borgo San Felice Executive Chef Juan Quintero.

MACARONI, BEURRE NOISETTE, MUSSELS, LAMB AND ANISE

Time: 20 minutes
Ingredients for four servings:

Sauce
100g (3.5 oz) unsalted butter (for the beurre noisette or brown butter)
120g (4.2 oz) cleaned mussels (without the shell)
100ml (3.38 fl oz)  of white wine
4 garlic cloves
2 tablespoons of anise seeds
100 ml (3.38 fl oz)  of mussel water

Garnish
160g (5.6 oz) Fatless lamb meat (loin)
2 Nori seaweed sheets
50ml (1.6 fl oz)  olive  oil
Black pepper
300g (10.5 oz) High Quality “maccheroncini” (pasta)

Preparation
Open the mussels in a pan with white wine, garlic, and parsley. Cover, and after a couple of  minutes, they will be open. Turn off the heat and remove the shell of the mussels and strain its water, preserving it.
Separately melt the butter and let it cook until it turns brown; add the mussel water so the butter doesn’t get  burned. Add the anise and the mussels, and turn off the heat.
Blend until smooth. There is no need to add salt because the mussel water is salty enough.
Cook the pasta in plenty of salted water, drain and then add to the cream of butter.
For serving, chop the lamb meat like a classic tartare, then season with salt, oil, and pepper, and cover with nori seaweed.
On the base of the plate, arrange the lamb with seaweed, and finally, serve the pasta on top.

Donnafugata Floramundi Cerasuolo di Vittoria DOCG 2020

Donnafugata has five estates throughout Sicily, with one in Vittoria located in southeastern Sicily. It is in this special region where Cerasuolo di Vittoria DOCG is produced. It is considered one of the most noteworthy wines produced in Sicily and the only wine in Sicily with a DOCG status! The indigenous grapes Nero d’Avola and Frappato are the only varieties allowed in the blend.

Nose: Intense floral aromas envelop the senses with notes of  violet, cherry, red berries, and spice that segue onto the palate. 
Palate: This is a fresh and juicy wine with personality.  Hints of rose, strawberry, and spice linger on the finish.  Soft tannins and a crisp finish add to the entertainment.
Alcohol:  13%
SRP:  $30
Pairing Suggestions: Mature cheese, risotto, seared tuna, and calamari.

​Donnafugata suggests pairing the following recipe with Floramundi.

Swordfish with Citrus Fruit and Pistachios

Time: 20 minutes
Difficulty: Intermediate

Ingredients for four servings:
4 swordfish steaks, about 200 g (7 oz) each
1 bunch of wild fennel
2 cloves of garlic
1 chili pepper
a handful of sultana raisins, another of pistachios
orange juice and rind
juice of one lemon
1 glass of white wine
0-type flour, butter

Instructions
Flour the swordfish steaks. In a slightly buttered pan, sauté the garlic and chili pepper. As soon as the garlic browns, remove it. Add the floured fish and sauté. Then add the white wine, sultana raisins, wild fennel, and minced orange peel. As soon as the wine evaporates, add the orange and lemon juice and a pinch of crushed pistachios. Cover and continue cooking; if necessary, add citrus juice.
Serve with the reduced sauce and a handful of pistachios covering the fish, garnishing the platter with two orange slices.

Enjoy!

Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

Join me on a road trip to visit four unique wineries along the southeastern stretch of Sicily.  It is an expanse of land filled with beautiful landscapes, historic sites, ancient ruins, and distinctive terroir that lured these wineries here. And, of course, there is lots of wine and mouthwatering local cuisine to taste!

My last article about Sicily covered Vittoria DOCG, the final stop on my southeastern wine tour.  http://thewineknitter.com/the-journal/a-taste-of-vittoria   Today, we will go back to the beginning of the tour with Catania as our starting point.  The sea to the east and the mountains to the west were a constant companion as we traversed the terrain, making our way south.

​On our way to Siracusa, we stopped for a seaside lunch at Stravento Ristorante Sul Mare in the hamlet of Brucoli in Augusta by the Ionian Sea.

Here is a sampling of the local cuisine we enjoyed. (All slideshow photo credits: Penny Weiss)

Having sated our palates, we continued on our journey south to explore a few wineries.

Peter Vinding-Diers Montecarubbo Winery
Montecarrubo is a small 5-hectare estate situated on the remains of an inactive volcano that exploded approximately two million years ago. It is near the town of Melilli, with breathtaking views overlooking the Ionian Sea and the bay of Augusta, between Catania and Siracusa.

Peter and Susie Vinding-Diers came to Sicily seeking unusual and serious terroir to plant vineyards.  Peter’s extensive experience as a winemaker has taken him to places such as South Africa, Bordeaux, Brazil, Spain, Chile, and Hungry, always leaving his mark as a talented winemaker and innovator. And now, he and his wife are in Sicily making Syrah!  Yes, I said Syrah.  Peter said, “I tried making Nero d’Avola, but it doesn’t interest me. I’m here to make Syrah. The mutations of Syrah here are endless, and I wanted something more precise.”

After finding the perfect setting, the winery was established in 2005. At the time of purchase, the land was just grass, stone, and old lava pieces.  Once Peter began bulldozing the land, he discovered  a “beautiful profile of perfect soils with different layers and a top layer of coral reef.”  He described it as light sand with fragments of coral reef to the west with deep loamy granulated black subsoil full of oxygen.  And to the east, facing the Ionian Sea, it is a former seabed with fossilized sand. “You could call this a paleolithic vineyard.” ​

They planted two vineyards of Syrah in 2010.  His wines from these vineyards have been rated among the best examples of Syrah in Italy. Montecarrubo is certified organic. Fermentations are spontaneous with natural yeasts, and the wine is aged in tonneaux with no filtrations.

In addition to grape vines, Montecarrubo is also home to 1,300 mature Nocellara Etnea and Nocellara del Belice olive trees.  These indigenous varieties, farmed organically, produce excellent organic extra virgin olive oil each autumn.

Our visit included a vertical tasting of Vignolo IGT Terre Siciliane 100% Syrah from 2012 through 2021, showing its ability to display fruitiness, depth, and elegance through all the vintages. Dark berries, minerality, soft tannins, and spice were ever present, with the 2017 vintage beginning to show more tertiary flavors.  The wines are made in limited quantities and are available in several markets worldwide.  So if you can find a bottle, you are in for a treat!

Planeta “Buonivini” Winery
Planeta was founded in 1985, but its family history of agriculture and winemaking in Sicily spans five centuries and seventeen generations.  As seen on the map below, Planeta has six wine estates in five regions spread east to west in Sicily.  The first vines were planted at Ulmo in 1985, and by 2015 they established their 6th winery, La Baronia at Capo Milazzo.

Today my focus is on their Buonivini Winery in Noto.

Planeta founded this estate in 1998. Patricia Toth, responsible for production and enologist at the Etna estate, said, “We moved to Buonivini to make what is the most elegant expression for us of Nero d’Avola and Moscato.”

Buonivini has 45 hectares and three vineyards that produce DOC Santa Cecilia (100% Nero d’Avola), Controdanza, DOC (Nero d’Avola and Merlot blend), Allemanda Sicilia Noto DOC (100% Moscato Bianco, Moscato di Noto and Passsito di Noto that is made in a sweet and dry version.  They also have a small area for Merlot and maintain four varieties of almond trees on seven hectares.  The winery is “invisible” and underground.  As Calogero Riportella, the estate’s enologist and agronomist said, “The cellar, which was built underground in 2003, preserves the landscape. The cellar also keeps the wines naturally cooler. He added, “We practice biodiversity and sustainability.”

Calogero explained that this is the driest and hottest part of Sicily. The Mediterranean and Ionian sea come together and create a light breeze, which is very important for the vineyards. In addition, the soil has a great capacity for water retention, which is essential due to minimal rainfall of two to three times a year. With very white limey soils, it is the ideal terroir for Nero d’Avola and Moscato Bianco. Patricia said, “This is one of the most exciting areas for me, for the soil is comparable to Champagne.”

Patricia led us through a wine tasting of Buonivini wines, including wines from their other estates, accompanied by a delicious dinner.

Santa Cecilia Noto, DOC is their top-of-the-line wine featuring 100% Nero d’Avola. Beautiful and complex. Floral notes with dark juicy fruit, spice, balsamic, and nice acidity.

Controdanza Noto DOC is 85% Nero d’Avola and 15% Merlot grown in white soils.  Dark berries, earthy, baking spice, cherry, and vibrant acidity.

Allemanda Sicilia Noto DOC is 100% Moscato Bianco. It is a dry, crisp, and deliciously aromatic wine with jasmine, citrus, and notes of minerality and the sea.

Passito di Noto Sicilia Noto DOC is 100% Moscato Bianco.  An explosion of flavor with this “antique” wine.  Floral, citrus fruit, apricot, honey, dried fruit, and tropical notes all come together in this complex and elegant wine.

​All slideshow photo credits Penny Weiss

Planeta wines can be found in the USA and abroad.

Feudo Maccari
Antonio Moretti Cuseri, owner of Tenuta Sette Ponti in Tuscany, visited the Val di Noto in the late 1990s and fell in love with the area.  He was smitten by Sicily’s famous Baroque style and the sea’s warm waters. He was so taken that he began a new project and created one of the most exciting viticulture businesses in the area. He has put together 250 hectares of property along the cliffs and beaches of this southernmost area of land in Noto, purchasing pieces of land from various owners, little by little. Maccari is the center of it all; it is here that the vineyards overlook the natural oasis of Vendicari (a nature reserve.)

Antonio Moretti Cuseri has focused on native grape varieties like Nero d’Avola, Grillo, and Moscato di Noto, as well as international grapes like Syrah and Cabernet Sauvignon, bringing a fruity elegance and rich minerality to each wine. The first bottle produced at the estate was a 2000 Nero d’Avola.

The proximity to the sea and the limestone-rich soil make this area perfect for quality winemaking, giving the grapes unique characteristics. The vineyards overlook the Ionian Sea and the natural oasis of Vendìcari and benefit from constant ventilation, which keeps the grape bunches healthy, so they are never stressed from the excessive heat. Only organic farming is practiced; they head-train all their vines to protect the grapes from the hot sun.   The wood for aging is eclectic.  Barriques are from France, and tonne and chestnut barrels are from Tuscany.

The only white grape they work with is Grillo, and there are several interesting interpretations, such as Volé Mosso Bianco, fermented in small stainless steel vats that are temperature controlled and then left to slowly re-ferment at low temperatures. It is bottled with a slight residue of natural carbon dioxide and aged in bottle for three months. Family And Friends Grillo goes through temperature-controlled fermentation and maceration, partly in egg-shaped concrete tanks and partly in small oak barrels for about 20 days and then aged partly in egg-shaped concrete tanks and partly in small oak barrels for at least six months and another in bottle for six months. They are exciting wines to drink!

As you can see from the photos below, we tasted a lot of wine.  Feudo Maccari’s red wines are impressive, from Neré, a light and fresh Nero d’Avola aged in stainless steel to, Saia, a Nero d’Avola aged in small oak barrels for 12-14 months that is round and elegant.  In addition, they produce noteworthy Syrahs such as Mahâris with rich fruit and minerality.   After the tasting, my palate was singing!
Slideshow photos credit: Penny Weiss

Tenute Zisola
The Mazzei family is no stranger to fine winemaking; their wine history dates back to the 11th century. For the past 24 generations, the Mazzei family has been producing wines at Castello di Fonterutoli in the heart of the Chianti Classico zone.  I had the pleasure of tasting these wines last year with Giovanni Mazzei, who represents the 25th generation.   

​The Mazzei family made their debut in Sicily in 2003 when they established Tenute Zisola. It is a “stone’s throw” from Noto, where they own 52 hectares of land that surrounds three traditional farmhouses called bagli. 
Slideshow photo credits: Penny Weiss

In addition to 22 hectares of grape vines, they cultivate olives, citrus fruits, and almonds. They are in the process of converting to organic production, which should be completed and certified by 2023. Dario Pennino, the export manager, said, “We specialize in viticulture.  When the grape harvest is done, we tend to the orchards. What is important is the connection with terroir.”

Nero d’Avola is the principal grape grown here, but they also produce small quantities of Syrah, Petit Verdot, Grillo, and Catarratto.  Like many other wineries in the southeast, the sea breezes from the nearby coast keep the vineyards cool from severe heat. The soils are calcareous, medium textured, and rich in gravel which contribute to minerality, freshness, and elegance in the wines. They have a small but efficient winery with vinification in temperature-controlled stainless steel vats and approximately 350 oak barrels in which the wines are aged.

​We sampled wine while gazing out over a stunning vista.  It was a small hike to get there, but well worth it. Francesco Loi, a 24-year-old enologist who guided us through the tasting, told me he began making wine at 14. The 2021 harvest is his first one with Zisola.
​Slideshow photo credits: Penny Weiss

Zisola produces five wines, four reds, and one white.  Their objective in making wine is to “approach it with sensitivity and respect.” One of our hosts said, “It takes time to make good wine. We don’t make coca cola.” ​

Azisa Sicillia DOC 2021 is 100% Grillo.  It is aromatic, dry, and fresh, with floral, citrus, white stone fruit, and pleasant minerality.

Doppiozeta Noto Rosso DOC 2017  This is Zisola’s hallmark wine made with 100% Nero d’Avola from three unique plots.  It was aged in new/used tonne for 16 months. Lush red fruit, cherry, spice, and a hint of mint with nice length with a 20+ year aging potential

Zisola Sicilia Noto Rosso DOC 2019  100% Nero d’Avola aged in barrels for ten months.  Cherry, red berries, herbal notes with acidity coming through. It is light and fresh.

Achilles Syrah Sicilia DOC 2017 This 100% Syrah is aged 15 to 16 months in small French oak barrels.  Dark cherry, earthy, smokey notes, and a nice balance of acidity and tannins.

Effe Emme Tere Siciliane IGT 2016 is 100% Petit Verdot and is aged for 16 months in small french oak barrels. An intense wine that is very earthy with dark fruit, cherry, blackberry, spice, and a hint of dark chocolate.

We continued to taste wine while enjoying a delicious lunch that Zisola prepared.
Slideshow photo credits: Penny Weiss

The wines I tasted on my tour of the southeast paired beautifully with all the local cuisine and specialty dishes. These versatile and expressive wines reflect the terroir, dedication, and love of this unique area of Sicily.  They are a treat for the palate and soul. And I understand now the lure that beckons wine producers to come here.  

​I always say, “There is nothing better than pouring a part of Sicily into a wine glass.” Of course, I highly recommend taking a first-hand tour of this magical island!

Until next time,

Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

You’re right!  I can’t seem to stay away from Sicily! Let’s face it; there is so much to explore! It is the largest island in the Mediterranean Sea and the second-largest wine-producing region in Italy (Puglia being first). Still, Sicily takes first place for the number of vineyards in a region.  There is a multitude of wineries with over 70 indigenous grape varieties planted, as well as international varieties.  I know I’m being repetitive with information, but my enthusiasm for Sicily keeps erupting.  So I will tame the beast for now, and if you seek more information, please check out my “many” articles on Sicily from the menu on the right.

Here are three more gems from this magical island to please your palate!

Planeta La Segreta Il Rosso Sicilia DOC 2019

Planeta was founded in 1985, but its family history of agriculture and winemaking in Sicily spans five centuries and seventeen generations.  Planeta has five estates spread out from east to west in Sicily. The grapes for this blend are sourced from the Menfi territory, which contains the majority of Planeta’s vineyards on the western side of the island. This wine is 50% Nero d’Avola, 25% Merlot, 20% Syrah, and 5% Cabernet Franc.  Maturation takes place in stainless steel tanks.
Nose: Red berries, spice, and cherry.
Palate: A light and fresh wine with aromas continuing onto the palate with herbal notes and smooth tannins.
Alcohol: 13%
SRP: $15.99
Pairings: Appetizers, light pasta dishes, grilled salmon, chicken, or a veggie burger.


Feudo Principi Di Butera Deliella Nero D’Avola, Sicilia DOC 2014

Principi Di Butera is a 320-hectare estate located in the southeastern part of Sicily, 10 kilometers from the sea, and sits on one of the most mineral-rich areas on the island.  The Zonin family has owned the estate since 1997, and it surrounds an ancient feudal domain. This 100% Nero D’Avola is the premier cru produced by this estate, and grapes are sourced from a single vineyard. It is aged for14 months, 90% in barrels and 10% in second-use tonneaux. The wine is then aged for about one year in bottle.
Nose: Dark cherry, red fruit, baking spice, and a touch of herbs.
Palate:  Beautiful and structured with notes of cherry, dark berries, and herbs with a perfect balance of minerality and acidity.  A long finish with lingering notes of spice and cherry.
Alcohol: 14%
SRP: $89.99
Pairings: Appetizers, roasted white meat, stews, glazed duck, seared tuna, or aged cheese.

Donnafugata Ben Ryé Passito Di Pantelleria Sicilia DOC 2017

The Rallo family owns the iconic Donnafugata, and their family history of winemaking dates back to 1851. They have several wineries and over 405 hectares of vineyards located throughout Sicily, including historic aging cellars at their Marsala winery. This is a naturally sweet wine made with 100% dried Zibibbo grapes sourced from vineyards on Pantelleria Island off the coast of Sicily. 
Nose: Rich notes of floral, figs, apricots, raisins, and honey.
Palate: Aromas segue onto the palate with a hint of minerality and herbs, creating a gentle sweetness and savory perfection. The bonus is a long and intense finish.
Alcohol: 14.5%
SRP: $45 for a 375ml bottle
Pairings: Enjoy as an aperitif or serve with cheese and dessert.

No doubt I’ll be back soon with more selections to enjoy from Sicily!

Until next time…

Cheers!
Penina

​To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

My love affair with Sicily continues with a potpourri of delectable wines from Sicilia DOC that are sure to please the palate.  Each bottle of wine is expressive of Sicily’s typical Mediterranean climate, diverse soils, and landscapes of which approximately 61% is hilly, 24% is mountainous, and 15% makes up the flatter areas near the coast.

As of 2020, within Sicilia DOC, there are 23,521 hectares under vine, 498 wineries, and 7,863 vine growers. With over 70 indigenous Italian grape varieties planted throughout Sicily, 31 of these varieties are planted within Sicilia DOC along with international varieties.

These six wines are produced from upland (hilly) vineyards and demonstrate the uniqueness of these elevated plateaus.  The defining factors are soil, topography, and altitude, with a focus on sustainability, and many wineries that are certified organic.

Di Giovanna Helios Grillo 830m.  2020 Sicilia DOC
Di Giovanna is a family-run winery founded in 2004 by 5th-generation winegrowers Klaus and Gunther Di Giovanna. The family has five vineyards located between the provinces of Palermo and Agrigento in western Sicily, and the winery is situated on a natural preserve. The grapes for this 100% Grillo are sourced from a mountainside single vineyard at 830 meters above sea level in Fiuminello, Sambuca di Sicilia. The soil is composed of limestone and ancient marine sediment that imparts a vibrant mineral finish to the wine.  Fermentation takes place in stainless steel and French tonneaux. 90% of the wine is aged on the lees in steel for nine months, and 10% is aged in tonneaux. This wine is certified organic.

Nose: Intense aromas of white flowers, citrus, and pineapple
Palate: Lovely texture, rich fruit, savory and complex with vibrant acidity and minerality.
Alcohol: 12.5%
SRP: $28.95
Pairings:  Enjoy as an aperitif or pair with light fare.

Principi Di Butera Carizza Insolia 2020 Sicilia DOC
Principi Di Butera is a 320-hectare estate located 10 kilometers from the sea and sits on one of the most mineral-rich areas on the island.  The Zonin family has owned the estate since 1997, and it surrounds an ancient feudal domain. This 100% Insolia is grown on the hillside vineyards of Butera with soil that is rich in clay.   The climate is warm and dry, optimizing the development and perfect ripening of the grapes. This wine is fermented in stainless steel and aged six months on the lees.  Carizza is the Sicilian word for “caress.”

Nose:  Floral, exotic and white stone fruit
Palate: Rich in flavor with aromas segueing onto the palate and a hint of almond on the finish.
Alcohol: 12.5%
SRP: $16.99
Pairing:  Enjoy as an aperitif or pair with cheese, fish, and white meat.

Planeta Eruzione 1614 Carricante 2018 Sicilia DOC
Planeta was founded in 1985, but its family history of agriculture and winemaking in Sicily spans five centuries and seventeen generations.  Planeta has five estates spread out from east to west in Sicily with 32 hectares on Mt. Etna, of which 28 hectares of vines are in production.  The vineyards are located on four different slopes, varying in altitude. This wine is 90% Carricante, and 10% Riesling and the grapes are sourced from the Sciaranuova vineyard with volcanic soil that is rich in minerals and black with lava sands.  The altitude is between 820-860 meters above sea level. Patricia Tóth, the winemaker, noted, “The Carricante is more compact and sharp at the higher elevation.”  The wine is fermented in stainless steel and remains on fine lees for five months.

Nose:  Floral, citrus, and white stone fruit.
Palate: Rich fruit flavors, tropical notes, honeydew, with a boost of minerality, and lemon zest on the finish.
Alcohol: 12.5%
SRP: $42.99
Pairings: Enjoy as an aperitif or pair with fish, shellfish, and salads.

Mandrarossa Cartagho 2017 Sicilia DOC
Mandrarossa is a brand created by Cantine Settesoli located in Menfi, on the island’s southwestern side. Cantine Settesoli was founded in 1958, and it is the largest winery in Sicily, and a source of ongoing research and innovative ideas. Mandrarossa is Settesoli’s top brand that emerged in 1999.  The grapes for this 100% Nero d’Avola are sourced from vineyards in Menfi at 150 meters above sea level in limestone and sandy soils.  The wine is aged one year in barrique and another four months in the bottle.

Nose: Rich aromas of dark berries, cherry, and a hint of spice
Palate: Blackberries, ripe cherry, spice, with a touch of plum, dates, and dark chocolate. Soft, ripe tannins and subtle minerality.
Alcohol: 14%
SRP: $26.49
Pairings: Aged cheese, braised beef, seared tuna, or game.

Donnafugatta Sherazade 2019 Sicilia DOC
The Rallo family owns the iconic Donnafugata, and their family history of winemaking dates back to 1851. They have several wineries and over 405 hectares of vineyards located throughout Sicily, including historic aging cellars at their Marsala winery. Sherazade is 100% Nero d’Avola, and the grapes are sourced from Donnafugata’s Contessa Entellina Estate and nearby vineyards, located in the southwestern part of Sicily. The vineyards’ altitude ranges from 200 to 400 meters above sea level. Clay loam soils are rich in nutrients and contribute to the wines’ expression.  This wine is aged for about four months in tanks and then a minimum of three months in the bottle.

Nose:  Violets, cherry, plum, balsamic, and spice.
Palate: Fresh and lively with juicy red fruit, berries, plum, cherry, spice, and well-balanced tannins.
Alcohol: 13%
SRP:  $25
Pairings: Serve with mature cheese, pasta and red sauce, seared tuna,  calamari, or pizza.

Assuli Orlando Nero d’Avola 2018 Sicilia DOC
The Caruso family owns Baglio Assuli, with the third generation now leading the company, and they are dedicated to producing high-quality 100% organic wines. Assuli is located in Mazara del Vallo in northwestern Sicily, with over 120 hectares of land. The vineyards are primarily located in the municipality of Mazara del Vallo. The grapes for this 100% Nero d’Avola are sourced from vineyards at an altitude of 100-150 meters above sea level.  Soil composition is a medium texture with stones and pebbles and is rich with minerals. The wine is aged three to four months in stainless steel and then in bottle for three to four months.

Nose: Floral, red fruit, dark plum, and earth.
Palate: Dark cherry, plum, blackberry, anise, and a hint of spice. Good balance and long finish.
Alcohol: 13.55
SRP:  $20.99
Pairings:  Medium-aged cheese, roasted or grilled meat, stews, or paella.

Exploring the wines of Sicily is an ongoing pleasure. There is so much to discover, and you can be assured that I will be back with more wines to taste and wineries to tell you about!

Until next time...
Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

It was another bumpy ride this past year, with many of us feeling as though we were on an endless roller coaster ride.  So as we usher in the New Year, let’s be optimistic and forge ahead by embracing new adventures, tackling our bucket lists, and celebrating one another!  Be kind, be gentle, and step into the New Year with grace and dignity!  To quote Rumi, “Raise your words, not voice. It is rain that grows flowers, not thunder.”

I’m kicking off 2022 with six red wine recommendations and food pairings that are sure to please your palate and warm your heart and soul during the long winter months!

Volver Tempranillo Single Vineyard 2018
Bodegas Volver was founded in 2004 by fourth generation viticulturist Rafael Cañizares.  This 100% Tempranillo wine is sourced from a high-altitude  (2000+ ft.) single vineyard called Finca Los Juncares, located in the eastern part of DO La Mancha, Spain.  Fermentation takes place in new French oak barrels, and the wine is then aged for 15 months.

​Nose: Dark fruit, anise, and baking spice.
Palate: Juicy blackberry, sour cherry, and plum with notes of mocha, kirsch, and  toast lingering on a long finish.
Alcohol:  15%
SRP: $16
Pairings: Grilled meat, stews, tapas, or roasted lamb.

Riva Leone Barbaresco DOCG 2017
This delicious wine is 100% Nebbiolo, sourced from vineyards in the Piedmont region of Italy.  It is aged for a minimum of two years in oak, of which one year is in French and American oak barrels.

Nose:  Red fruit, cherry, spice, a touch of rose petals, and earth.
Palate:  Tart black cherry, red plum, pomegranate, berries, spice, and fennel. It is beautifully balanced with soft tannins and a long finish.
Alcohol:  14%
SRP:  $25
Pairings: Roasted meat, fowl, seared tuna, risotto, hearty stews, or aged cheese.

Wilson Winery Three Dog Zin 2019
Founded in 1992, Wilson Winery is located in Dry Creek Valley, Healdsburg, in Sonoma County, CA.  This whimsical label features original art from local artist Mylette Lynch. A portion of proceeds from each bottle sold is donated to local animal shelters and non-profit rescues to support adoption services, medical care, and more.  The wine is 100% Zinfandel aged for 22 months in French and American oak.

Nose:  Fresh red berries, spice, and floral.
Palate: Lush notes of strawberry, pomegranate, baking spice, and fennel.  Nicely balanced acidity and tannins with a long finish of spice and berries lingering on the palate.
Alcohol:  15.7%
SRP:  $32
Pairings: Grilled meat, tuna, hearty stews, or pasta with prosciutto and fontina.

Borsao Tres Pico Garnacha 2019
Bodegas Borsao established the Cooperative of Borja in 1958, which is a group of winegrowers dedicated to preserving the quality and integrity of Garnacha.  Located in DO Campo de Borja, Spain, the grapes for this 100% Garnacha were sourced from vineyards in the famous Moncayo mountain.  This flagship wine was the first 100% Garnacha wine produced in Spain in 2000.  The wine is aged five to six months in new bordelaise barrels of French oak.

Nose: Beautiful aromas of floral, red fruit, and a touch of spice.
Palate: Dark plum, blackberry, black raspberry, baking spice, and vanilla.  It is a well-structured and rich wine with smooth tannins and a long finish.
Alcohol: 15%
SRP:  $19
Pairings:  Barbecue, grilled vegetables, rice and pasta-based dishes, cheese, and hearty stews.

Quatro Quarti Nero d’Avola Appassimento Sicilia DOC 2019
This wine is produced by Cantine Ermes, founded in 1998 in the heart of Belice Valley in Sicily. They have an impressive 10,592 hectares of vineyards spread across Sicily.  Once harvested, Nero d’Avola grapes are slightly dried (appassimento) in a special room to go through the natural process of dehydration.  After fermentation, the wine ages for four months in French oak barrels.

Nose: Ripe berries, spice, and a touch of floral.
Palate: Lush dark berries, dried fruit, a hint of vanilla, and silky tannins with spice and cocoa lingering on the finish.
Alcohol: 14%
SRP: $10-$15
Pairings: Pasta, Grilled meat, chicken, cheese, stews, or risotto.

​Time Waits For No One Red 2020
Finca Bacara, founded in 2016, is a winery located in Jumilla, in southeast Spain. The vineyards are certified organic, and this wine is 100% Monastrell, a hardy grape capable of withstanding extreme heat and drought.  I had the opportunity to taste this wine while visiting Jumilla in November.  With the New Year upon us, I find this quote about the wine from Finca Bacara very timely.  “How often do you talk about the concept of Time in a conversation? “Life is short and every time is limited.” “We should spend more time together.” “Live the moment to the fullness” … The name of this wine came to us in one of those random conversations. Then we elaborated the idea with more attention to detail and, of course, our time. So enjoy it your way and explore the meaning of time. It's as simple as that. Crafted with care for random conversations.”

Nose: Intense ripe fruit, smokey, with a hint of herbs.
Palate: Lush red fruit, spice, balsamic notes, with nicely balanced tannins and acidity.
Alcohol: 14%
SRP:  $15
Pairings: Grilled meat, fowl, pasta, paella, or charcuterie and cheese board.

I wish everyone a healthy, happy, and safe New Year!

Until next time…

Cheers!
Penina

​To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

Here are eight reviews of red wines that will surely have your palate singing!

​Australia
McGuigan Wines, ‘The Plan’ Cabernet Sauvignon 2017
McGuigan Wines is a major wine producer in Australia.  Their family roots date back to 1880 in Hunter Valley with Perc McGuigan, who set the standard for future generations.   Grapes for this 100% Cabernet are sourced from top-quality vineyards in South Eastern Australia, including McLaren Vale, Langhorne Creek, and Barossa Valley. The fruit is harvested at night, and after fermentation, it is matured in stainless steel tanks and oak before final blending.

Time
20 minutes

Difficulty
Intermediate

Ingredients

• (4 serves)
• 4 swordfish steaks, about 200 g (7 oz) each
• 1 bunch wild fennel, 2 cloves of garlic
• 1 chili pepper
• handful of sultana raisins, another of pistachios
• orange juice and rind
• juice of one lemon
• 1 glass white wine
• 0-type flour, butter


• Instructions

Flour the swordfish steaks. In a slightly buttered pan, sauté the garlic and chili pepper. As soon as the garlic browns, remove it. Add the floured fish and sauté. Then add the white wine, sultana raisins, wild fennel and minced orange peel. As soon as the wine evaporates add the orange and lemon juice and a pinch of crushed pistachios.
Cover and continue cooking, if necessary adding citrus juice.
Serve with the reduced sauce and a handful of pistachios covering the fish, garnishing the platter with two orange slices.
 
Treat your palate to these noteworthy wines and recipes. And enjoy your trip to Sicily!
 
Until next time…
 
Cheers!
Penina
 
To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com