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Who says I can’t travel? Whether it’s preparing a regional dish or pouring a glass of wine, tasting the expressions and nuances of a wine region is the next best thing to being there.  Contessa Entellina Photo credit: Penny Weiss Three years ago I was a guest of Donnafugata, an iconic and impressive winery in Sicily. My three-day visit with the Donnafugata team was memorable and my palate was introduced to an array of wines and mouth-watering cuisine. While staying at the Contessa Entellina estate, José Rallo (fifth-generation of this family-owned company) and Antonino Santoro, (winemaker) guided us through a notable selection of wines, one of which was Anthìlia, DOC, 2016. I was not a stranger to many of the wines, but it was the first time I tasted their Anthìlia and it was heavenly. Looking back at my notes from that morning, I wrote, “This wine has a beautiful fruity and floral bouquet with a palate of stone fruit, soft citrus and the sea.”  Photo credit: Penny Weiss From time to time I receive samples of Donnafugata wine and it always transports me back to the magical island of Sicily. So, I was very excited when a bottle of Anthìlia arrived a few weeks ago. I hadn’t had this particular wine since my visit with Donnafugata.  Photo credit: Penny Weiss Anthìlia DOC 2019 Lucido (Cataratto) is the dominant grape in this wine and is blended with other autochthonous and international grapes. The grapes are fermented in stainless steel and then aged in tanks for two months. Before release, the wine spends at least two months in bottle. This wine is just how I remembered it three years ago! Seductive aromas of floral and stone fruit segue onto the palate with peach, apricot, citrus, a dash of salinity and refreshing acidity. Every sip transported me back to Sicily! Enjoy as an aperitif or with light pasta, seafood and salads. “It is the first wine to have been conceived at Donnafugata and still remains to this day in the hearts of many admirers.” Alcohol: 12.5% SRP: $17 I enjoyed this wine with a simple pasta dish made with sautéed zucchini, red pepper, lemon and herbs. It is topped with grated Parmesan and extra virgin olive oil. If you would like the recipe, please email me.  Photo credit: Penny Weiss In addition to my pasta dish, here are two recipes courtesy of Donnafugata in the hopes of inspiring you to bring a touch of Sicily into your home. They pair beautifully with the Anthìlia. Spaghetti In Zucchini and Ricotta Sauce  Photo credit: Donnafugata Time 50 minutes Difficulty Intermediate Ingredients
Rinse the zucchini, cut off the ends and thinly slice. Heat the oil in a saucepan that can hold the pasta and lightly brown the peeled, lightly crushed cloves of garlic. When the garlic has colored, discard and add the zucchini. Keeping heat high and mixing continuously, fry them until they turn golden and then salt. Put the ricotta into a deep serving bowl and mash with a fork to reduce it to a cream. Cook the spaghetti al dente, drain and cook over high heat in the saucepan with the zucchini. Pour into the serving bowl with the ricotta, add the grated cheese, a generous amount of freshly ground pepper, and minced basil leaves. Mix well and serve piping hot. Shrimp Flavored with Lemon  Photo credit: Donnafugata Time
45 minutes Difficulty Low Ingredients (4 serves) 800 gr freshly caught shrimp extra virgin olive oil parsley pepper salt juice of 2 freshly harvested lemons. Instructions Peel the shrimp without washing them; flavor them one hour before serving with salt, pepper and chopped parsley. Add the oil and marinate. Five minutes before serving the shrimp, add the lemon juice. Recipe from Salvo La Rosa – Ristorante “La Siciliana” – Catania Chill the wine, prepare a meal and bring Sicily into your home for an evening! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com For most of us, traveling is not an option right now. So, for the last several months my wine glass and I have been “virtually” touring wine regions while sipping wine from the comfort of home.  Photo credit: Penny Weiss In early March and in anticipation of spring I reviewed six rosés, which hopefully you’ve had a chance to taste and enjoy. And now with the summer days upon us, it’s time for another review of seven more delectable rosés in a variety of styles from wine regions around the world.  Photo credit: Penny Weiss Jean-Luc Colombo Cape Bleue Rosé 2019 About one year ago I opened a bottle of 2004 Les Ruchets Cornas from Jean-Luc Colombo winery located in the northern appellation of Cornas in the Rhône Valley, France. It was a memorable bottle of wine and worthy of a review. So I was quite excited to taste this producer’s rosé. The wine is a blend of 67% Syrah and 33% Mourvèdre grapes sourced from the stony limestone vineyards located in the hills above the bay of Marseille, next to Provence. The vineyards enjoy the influence of the sea and sun with hot days and cool nights that are ideal conditions for grape growing.  Photo credit: Penny Weiss This soft pink blend has delicate aromas of rose petals, cherry and sweet melon. The palate offers notes of berries, cherry and peach with a hint of citrus and minerality. It is nicely balanced with fresh acidity. Enjoy as an aperitif or with appetizers, light salads or grilled fish. Alcohol: 12.5% SRP: $14.99 Valdo Floral Rosé Brut NV This wine is produced by the historic Valdo Spumanti winery that specializes in Prosecco and sparkling wines. It was founded in 1926 and is located in Valdobbiadene in the Treviso area of the Veneto.  The grapes for this wine are sourced from some of my favorite areas in Italy, Veneto and Sicily. The wine is a blend of 75% Nerello Mascalese harvested from vineyards on the lower slopes of the Etna volcano in Sicily and 25% Glera (the grape varietal of Prosecco) harvested from vineyards in the Veneto. This wine is produced using the Charmat method followed by a minimum of two months in the bottle.  Photo credit: Penny Weiss This is a lively sparkling wine with aromas of rose petals, strawberry, raspberry and cherry that segue onto the palate with a fine perlage. A profusion of red berries dances on the palate with a soft and creamy texture. This sparkling wine is elegant and fun to drink. Alcohol: 11.5% SRP: $15.99 Leitz Pinot Noir Rosé Trocken 2018 This rosé is produced by Weingut Josef Leitz, which is located in the Rheingau wine region of Germany. They are considered one of the top growers and among the finest producers in Germany. This wine is made from 100% Pinot Noir sourced from the Johannisberg appellation in the Rheingau.  Photo credit: Penny Weiss This wine is very aromatic with lots of floral notes and fresh red fruit. It is deliciously bone dry with zingy acidity and a palate layered with cherry, cranberry, strawberry and a touch of minerality. This wine is refreshing and full of character. A perfect aperitif! Alcohol: 12% SRP: $17 Bertani Bertarose Rosé IGT 2019 The historic Bertani winery is located in the Veneto region of Italy and is famous for its production of Amarone. They are also known for their Bertarose, another historic Bertani wine that began production in the 1930s and has since been given a modern makeover. Made with 75% Molinaro and 25% Merlot, these grapes are sourced from hillside vineyards above Lake Garda on calcareous-clay soils. The grapes are vinified separately and then blended and aged in stainless steel tanks for about three months on the lees.  Photo credit: Penny Weiss Delectable aromas of floral, a mix of red and dark fruit and grapefruit set the stage for this fresh and well-balanced wine. The palate offers white flowers, pink grapefruit, strawberry, apricot and a hint of cherry. It is a perfect dance between acidity and salinity. Serve as an aperitif or pair with appetizers, grilled fish, white meat, vegetables, or light pasta. Alcohol: 12% SRP: $18.99 Saracina Skid Rosé 2019 Saracina winery is a 250-acre ranch located in Mendocino County in the Upper Russian River Valley of northern California. This wine is 100% Malbec harvested from the black clay and gravelly soils in sustainably farmed vineyards of the westernmost block of the Saracina Ranch. It is handcrafted with limited production.  Photo credit: Penny Weiss A bouquet of floral, red fruit and melon opens to a refreshing palate of strawberry rhubarb pie, red berries and a hint of spice. This is a delightfully dry and crisp wine. Enjoy as an aperitif or serve with light fare. Alcohol: 12.8% SRP: $19.99 Planeta Rosé Sicilia DOC 2019 Having tasted and enjoyed many Planeta wines, I was quite eager to try their rosé. Planeta has vineyard locations in five territories spread throughout Sicily from east to west with six boutique wineries. The grapes for this rosé were sourced from Dispensa Estate in Menfi (western Sicily) and is a blend of 50% Nero d’Avola and 50% Merlot.  Photo credit: Penny Weiss Delightful aromas of floral, berries and melon segue onto the palate with white stone fruit and a dash of tropical fruit. This is a refreshing and dry wine with crisp acidity and hints of minerality and salinity. Enjoy as an aperitif or with light fare. Alcohol: 12.55 SRP: $19.99 Pasqua “11 Minutes” Rosé Tre Venezie IGT 2019 Pasqua Vigneti é Cantine is located in Verona, Italy and has complete control over 741 acres of vineyards (1/3 is estate-owned) that spreads from Lake Garda to Soave. Many of Pasqua’s vineyards are located in Valpolicella Estesa. This wine is a masterful blend of 50% Corvina, 15% Syrah, 25% Trebbiano di Lugana and 10% Carmenere. And why is it called “11 minutes” rosé? After harvest, the grapes are gently pressed and with only 11 minutes of skin contact the most noteworthy qualities of the grapes are extracted and the color is obtained. It is a beautiful bottle with an unusual oval shape and an alluring photo of Lesbia. And this wine does not disappoint!  Photo credit: Penny Weiss Intoxicating aromas of floral, lush berries, spice and melon spill onto the palate with succulent berries, spice, racy acidity and minerality adding to the richness and elegance of this wine. Enjoy as an aperitif or with light fare.
Alcohol: 12.5% SRP: $20 These rosés are priced well and a pleasure to drink! To learn more about some of the above wineries, please click from the menu on the right-hand side of this page. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Many of us are frustrated and trying to be inventive in the kitchen as our food supplies dwindle and items become difficult to find. It is one of many challenges during our shelter in place and quarantine due to COVID-19.  While rummaging through my kitchen cabinets the other day to take stock of what was left, I discovered a large unopened bag of organic quinoa. It was like finding the Holy Grail! My mind was going a mile minute thinking of all the quinoa recipes I knew and more importantly what ingredients I had on hand that might help me endure another few weeks while sheltering in place.  Photo credit: Penny Weiss With limited supplies, I decided to make sautéed quinoa cakes. I had one shallot left, a jar of pumpkin seeds (used as a substitute for pine nuts), grated Parmesan, cranberry Craisins, dried herbs, eggs and olive oil. I know it is a strange combination of flavors, but it worked! After gently cooking the quinoa, I set it aside to cool. I combined the minced shallot, pumpkin seeds, Parmesan, Craisins and herbs, one or two beaten eggs as needed and then mixed it into the cooled quinoa, adding salt and pepper to taste. I heated up the skillet with olive oil, formed the quinoa mixture into patties and sautéed them for about five minutes on each side until they were golden brown. A few fell apart but they were very tasty, nonetheless.  Photo credit: Penny Weiss My next decision was what wine to pair with the quinoa cakes. It was a no-brainer.  Photo credit: Penny Weiss Donnafugata SurSur 2018 Grillo, Sicilia DOC SurSur is made with 100% Grillo grapes, an ancient indigenous variety from Sicily. Grillo is one of Sicily’s best-known grapes found throughout western Sicily and is noted for its citrus flavors, sweetness and mild acidity. Due to the grape’s high sugar levels, it is ideal for the production of fortified wines. Historically, Grillo was used in the production of Marsala wine. However, Catarratto has taken the lead. And now due to the innovation of winemakers, Grillo has a wide range of styles, from crisp and savory, to structured and mature. It is interesting to note that in 1848 Grillo became a hybrid of Zbibbo and Catarratto. The grapes for SurSur were 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 at least three months in the bottle before release.  Photo credit: Peny Weiss This is a “sit up and take notice” fresh wine with enticing aromas of white flowers, citrus, stone fruit and pineapple that segue onto the palate with pear, lemon and a hint of herbs. It has a nice balance of savory and fruit with moderate acidity. Serve as an aperitif or pair with light appetizers, seafood, salads and quinoa cakes! To quote Donnafugata, “SurSur is a fresh and fruity Grillo with a youthful spirit”. Alcohol: 13% SRP: $21 The quinoa cakes and SurSur were a perfect “pas de deux” of sweet and savory and my palate is quite happy!  Photo credit: Penny Weiss Stay tuned for more #stayhome adventures with limited kitchen ingredients and lots of wine!
Until next time… Stay Safe, Stay Home and Be Well! Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Having visited Sicily a few times over the past three years, I had the opportunity to spend time at many wineries, drink a variety of memorable wines and indulge in mouthwatering cuisine. I completely fell in love with the beauty and culture of the island.  Sicily Photo credit: Penny Weiss I have traveled from Catania to Trapani and in-between and even spent time on the enchanting island of Pantelleria. However, the one area of Sicily that still eludes me is Mt. Etna.  Thanks to Donnafugata, I was recently gifted a holiday basket that included a bottle of their Fragore Etna Rosso DOC, one of the newest editions to their portfolio. After one sip my palate did a happy dance as I was momentarily transported back to Sicily.  Photo credit: Penny Weiss I have written numerous stories and reviews about Donnafugata that you can read under the category “Donnafugata” on the right-hand side of this page. So, without further ado, I’m heading straight to Mt. Etna…at least my palate is! In addition to four other areas with vineyards spread across Sicily, Donnafugata has approximately 18 hectares of vineyard production on Etna in eastern Sicily and all 18 hectares are in the DOC zone. The vineyards are located on the north side of the volcano and are spread out among 5 districts, with the highest altitude of 750 meters above sea level in Randazzo. While this area benefits from the Mediterranean climate, the proximity of the very active Mt. Etna volcano plays an important role in the surrounding soils. This soil is rich with volcanic nutrients thanks to volcanic ash and rock, which in turn provides nutrients to the grapevines and ultimately helps to create more concentrated flavor and complexity in the wines. The soils for this particular wine are rather unique as explained on Donnafugata’s website. “With its eruptions, Etna produces “sciare”, accumulations of lava, that through long physical-chemical processes give rise to the sandy, and therefore cultivable, soils on the slopes of the volcano. Each lava flow, that took place in different historical periods, determines a specific composition of the terrains: this is the imprint that makes the wine from a micro-territory unique. In particular, the lava flow of Montelaguardia, where the cru Fragore is produced, dates back to 1614-1624.” Donnafugata Fragore Etna Rollo DOC Contrada Montelaguardia 2016 This first vintage wine is made with 100% Nerello Mascalese. The grapes are sourced and handpicked from Montelaguardia area of Randazzo and vinified at Donnafugata’s winery in Randazzo. Aging took place in French oak barrels for 14 months and then a minimum of 10 months in the bottle before release.  Photo credit: Penny Weiss A bright color of red raspberry leads to a beautiful bouquet of floral, red berries, cherry, sweet spice, minerality and a whiff of smoke. The palate offers a profusion of berries, cherry, minerality and hints of balsamic and anise. Spice and sour cherry linger on a long and luxurious finish. This is an elegant wine that is delicately balanced with refreshing acidity and tannins. This complex wine brings the essence of Mt. Etna to your palate! Serve with grilled meat, tuna and spicy or tangy cuisine. Alcohol: 14.5% SRP: $85 Fragore literally means ‘crash or thunder’ in Italian, and the interpretation here is that of “thunder’ alluding to the explosive and volcanic thunder of the volcano. Every whimsical label of Donnafugata wines tells a story called “Dialog With Art” that I like to include with my reviews. Here is the dialog for Fragore.  Image courtesy of Donnafugata “Donnafugata is “projected” towards the future, like an object launched into space, attracted by invisible gravities. Illustrator Stefano Vitale captures this perpetual motion perfectly in the latest label of Fragore that represents the volcano’s roar. Donnafugata continues its journey towards the most remote corners of Sicily: east to Vittoria and then up to the highest point on the island, on the Etna volcano.”
The next time you want to experience the wonders of Mt. Etna, pour a glass of Fragore and immerse yourself in the magic of Sicily! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Patricia Tóth was born and raised in Hungary, but when it comes to making wines, she is pure Sicilian! Patricia is head winemaker at Planeta, where she specializes in wines from the volcanic terroir of Etna.  Patricia Tóth Photo credit: Penny Weiss I had the pleasure of meeting Patricia at a Winemaker’s Luncheon a few weeks ago to discuss and taste the wines of Etna. Patricia is quite engaging and her enthusiasm and passion for winemaking are contagious. Patricia told us that she always wanted to be a veterinarian, but fortunately for wine enthusiasts, her love of science took her down another path. She said, “I applied my interest in microbiology and decided to study Food Sciences at the university.” Patricia earned a degree in Food Engineering with a specialty in Procedures of the Fermentation Industry (wine and spirit fermentation) from the Corvinus University of Budapest in 2004. After graduation, she traveled between Italy and Hungary working as a winemaker for wineries in Hungary, Friuli and Piemonte. Her first connection with Planeta was during the 2005 harvest. She officially joined Planeta’s winemaking team full time in 2009. Patricia has been living on Etna for the past six years where in her spare time she cares for her own four-acre vineyard, growing only white varieties such as Furmint and Riesling. However, as head winemaker at Planeta, Patricia’s days are quite full, not allowing much time for idle hours. She is in charge of production and startup for the organization of the new estates on Mount Etna and Capo Milazzo. Patricia is also responsible for the Buonivini and Dorilli Cellars and all the sustainable farming projects. Impressive, right? 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 five estates spread out from 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.  Map courtesy of Planeta Mount Etna is located on the northeastern corner of Sicily. Planeta has 32 hectares here of which 28 hectares of vines are in production. The vineyards are located on 4 different slopes, each with a different altitude. The volcanic soil is rich in stones and minerals but can vary in quantity, dimension and soil depth on the different terraces. Patricia said, “Etna is a map of eruptions as pertains to soil and grapes.” As one ascends the mountain the volcanic soil tends to get richer and darker from the lava flow. Temperatures vary from one area of the volcano to another, with Alpine conditions at the top and typical Mediterranean climate descending the mountain. An active volcano that provides black volcanic soil along with cool climate growing conditions and plenty of sunshine makes Etna an ideal location for making crisp white and racy red wines.  Etna Vineyards Photo credit: Planeta I asked Patricia if living and working on an active volcano was worrisome. Patricia said, “We are happier when there are small eruptions as opposed to being silent. If it were silent then the pressure would start to build and that is not good.”  Photo credit: USA Today Planeta planted their first vineyard on Etna in 2008, located on the north side. The first grapes they planted were Nerello and Carricante vines. We tasted through seven wines during a six-course meal of Japanese cuisine. All the wines paired beautifully with the meal.  Photo credit: Penny Weiss Brut Metodo Classico Sicilia DOC NV is made with 100% Carricante, handpicked from their highest vineyard, Sciaranuova at 850 meters above sea level. Lovely floral and citrus aromas segue to a delicate palate of subtle fruit, citrus, green apple and stone fruit. This is a dry wine with a creamy mouthfeel. Alcohol: 12.5% SRP: $39.99  Photo credit: Penny Weiss Etna Bianco DOC 2017 is 100% Carricante handpicked from the Montelaguardia vineyard at 690 -720 meters above sea level. Aromas of white flowers, citrus, and stone fruit give way to a juicy palate of stone fruit, yellow plum and a nice expression of acidity. Alcohol: 13% SRP: $30.99 Eruzione 1614 Carricante Sicilia DOC 2016 is 90% Carricante and 10% Riesling. The grapes are sourced from the Sciaranuova vineyard. Patricia noted, “The Carricante is more compact and sharp at the higher elevation.” Aromas of stone fruit, citrus, honeydew and tropical notes segue onto the palate with a boost of minerality and lemon zest. Alcohol: 13% SRP: $42.99  White wine line up. Photo credit: Penny Weiss Etna Rossa DOC 2017 is 100% Nerello Mascalese. The grapes are harvested from Pietramarina vineyard at 510 meters above sea level. Cherry, strawberry and a hint of baking spice envelope the nose while the palate offers red fruit, raspberry and pomegranate. Hints of pepper dance with floral notes on the finish. This wine is smooth and well structured. Alcohol: 14% SRP: $30.99 Eruzione 1614 Nerello Mascalese Sicilia DOC 2016 is a blend of 91% Nerello Mascalese and 9% Nerello Cappuccio. The grapes are sourced from three vineyard locations representing different altitudes. This wine has a lovely bouquet of red fruit, cherry, herbs and roses. The palate offers ripe fruit, spice, floral and hints of vanilla and pepper on the finish. Alcohol: 14% SRP: $42.99  Etna Rossa and Eruzione 1614 Photo credit: Penny Weiss Nocera Sicilia DOC 2017 is 100% Nocera. The grapes are handpicked from La Baronia vineyard at an altitude of 30 meters above sea level. La Baronia is on Capo Milazzo in the province of Messina, which is surrounded by the sea. This is a marine red wine with engaging aromas of red berries, juicy cherries, plum and floral. The palate offers lush fruit, a hint of herbs, smooth tannins and a dash of salinity on the finish. Alcohol: 13.5% SRP: $30.99 Mamertino DOC 2016 is a blend of 60% Nero d’Avola and 40% Nocera. The grapes are handpicked from La Baronia vineyard. Aromas of dark cherry, red fruit and sweet spice are followed by a rich expression of dark and red fruit, cherry, blackberry, dark chocolate, espresso, spice and lively tannins enveloping the palate. Alcohol: 13.5% SRP: $35.99  Nocera and Mamertino wines Photo credit: Penny Weiss All of the above wines are of good quality and express the uniqueness of Etna and its dark volcanic soils. They are definitely worth exploring!
When asked how the local winemakers are receiving the “influx” of bigger wineries making a home on Etna, Patricia replied, “The local winemakers need our expertise and connections. We need their experience with the land. We impart this to one another.” And in turn, Planeta and Patricia are providing us with an opportunity to enjoy their delicious wines! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com When last I spoke of “Rubio” and “Blanca” in 2016, Rubio was on his Vespa either running away with a case of wine or pursuing Blanca in the hopes of sharing the wine with her. These whimsical labels certainly conjure up all sorts of scenarios!  Paolo Masi, who is a third-generation winemaker at Renzo Masi winery, makes both of these wines. Fattoria di Basciano is the estate owned by the Masi family since the start of the 1900s. Located in the south of Florence in Tuscany’s Rufina district, the estate sits on a hill overlooking the Argomenna Valley on one side and the right bank of the Sieve river on the other. It is considered one of the best areas for Sangiovese grapes after the “Classico” region.  Renzo Masi winery Photo credit: Renzo Masi The Renzo Masi winery produces a broad spectrum of wines from entry-level to fine wines. Renzo Masi’s motto is “Big enough to be broad-minded. Small enough to care about the details”. Affectionately called “Rubio and “Blanca”, Il Bastardo Sangiovese di Toscana IGT 2017 and La Bastarda Pinot Grigio di Siciliane 2017 are entry-level wines with an impressive “bang for the buck!” La Bastarda Terre Siciliane IGP 2017 is 100% Pinot Grigio from Sicily. Grapes are picked before they lose their natural acidity and become too sweet. The color of the wine is pale yellow with citrus notes, floral, and peach on the nose. My palate was entertained with flavors of grapefruit, lemon, honeysuckle, peach and hints of green apple. This is a fresh and lively wine with good acidity and balance. Serve as an aperitif or pair with shellfish, light pasta, fish and mild cheese. I think Blanca has the right idea to sip this wine while enjoying the beach. Alcohol:12.5% SRP: $9  Il Bastardo Rosso di Toscana IGT 2017 is 100% Sangiovese mostly picked from Tuscany’s Rufina district, but also includes grapes from nearby vineyards. The color of the wine is dark ruby with aromas of cherry, dark berries and hints of spice that segues onto the palate with a touch of fennel and pepper on the finish. This is a medium-bodied wine with soft tannins and a silky mouth-feel. Pair with grilled meat, fowl, pasta and cheese. Alcohol: 13% SRP: $9  I can certainly understand why Rubio might want to abscond with Il Bastardo wine to keep for himself. But being a romantic, I’d like to think that Rubio is in hot pursuit of Blanca and can’t wait to share a bottle of Sangiovese with her. And, although Blanca, a strong and independent woman appears to be quite content sitting by herself with a delicious glass of Pinot Grigio, I think she is longing for the day when Rubio will ride up on his Vespa to join her. What do you think?
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Every time I receive wine from Donnafugata, my heartbeat quickens and my palate tingles with anticipation. Whether I taste Donnafugata wines while surrounded by the beauty of Sicily or in the comfort of my home, each bottle and style of wine always performs its magical spell on me. Before I even open a bottle, the whimsical and captivating labels seduce me.  Donnafugata has wineries and 405 hectares of vineyards located throughout Sicily, including historic aging cellars at their Marsala winery.  Today we’re going to explore a few of their wines from Etna and Vittoria in eastern and southeast Sicily. Vittoria The Vittoria DOC area is located in southeast Sicily where Donnafugata has 36 hectares of vineyards in production. Nero d’Avola and Frappato are grown in the territory of Acate and the wines produced here fall under the denomination of Cerasuolo di Vittoria DOCG and Frappato DOC. The vineyards enjoy a Mediterranean climate with cooling sea breezes during the summer and a large diurnal temperature range that helps to promote greater acidity in the grapes. The soils are medium-textured, sandy and mingled with calcareous tuff.  Vittoria Vineyards Photo credit: Donnafugata Bell’Assai Frappato di Vittoria DOC 2017 is made with 100% Frappato which is one of the most ancient Sicilian grape varieties. It is believed that its origins began in the Ragusa province around 300 years ago. The wine is cherry red with enticing aromas of a flower garden, spice, strawberry and cherry that segue onto the palate with additional notes of pepper and orange peel. This is a refreshing and light wine to drink. The tannins are soft and the flavors linger for a very satisfying finish. Drink as an aperitif or pair with fish, light pasta and cheese. Alcohol: 13.5% SRP: $28  Every artistic label of Donnafugata wine has a story called “Dialogue With Art”. And in the story of Bell’Assai, Donnafugata “wants to celebrate the love for the beautiful".  The name Bell’Assai means “very pretty” in Sicilian. Donnafugata’s Dialog With Art is as follows: “Bell’Assai is a girl with personality who offers to the sweet Sicilian breeze the fruits of the vineyards and the scents of the countryside. She represents the spirit of those enterprising families with the love for beauty which have always been animating the territory of Vittoria.” Etna Donnafugata has approximately 18 hectares of vineyard production on Etna, all in the DOC zone, located in eastern Sicily. The vineyards are on the north side of the volcano and are spread out among 5 districts, with the highest altitude of 750 meters above sea level in Randazzo. While this area benefits from the Mediterranean climate, the proximity of the active Mt. Etna volcano plays an important role in the surrounding soils. The soil is rich with volcanic nutrients thanks to volcanic ash and rock, which in turn provides nutrients to the grape vines and ultimately helps to create more concentrated flavor and complexity in the wines.  Etna Vineyards Photo credit: Donnafugata Sul Vulcano Etna Rosso, DOC 2016 is made with 100% Nerello Mascalese, a dark-skinned grape variety that is most commonly grown on the volcanic slopes of Etna. The wine is a soft ruby red with delicate aromas of cherry, strawberry, floral and spice. Tannins and acidity complement each other with a lovely palate of red fruit, sour cherry, sweet spice, and a dash of pepper on a lengthy finish. It is an expressive and impressive wine! Serve with antipasto, stews, grilled fish, meat and spicy Asian cuisine. Alcohol: 13.5% SRP: $35  Here is the Dialog With Art for Sul Vulcano: “A goddess-volcano stands out on the label. Its intense colors, red, yellows, iridescent blacks, are those of the highest active volcano in Europe. An ancient, powerful and feminine deity: “the Mountain” as Etna is called by the locals. “Sul Vulcano” is a declaration of love: a pure wine, fragrant and elegant, that lets you breathe the energy of this unique place located in the center of the Mediterranean.” I love the goddess-volcano!  Like all of Donnafugata’s wine labels, they tempt you and pull you into the emotions of the wine before you even have your first sip. And once you taste their wines, you will be magically transported to the mesmerizing island of Sicily!
To read more about Donnafugata, please select from the menu at right. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Last spring while sorting out wine from our restaurant days, we unearthed a case of Baglio Di Pianetto 2002 Piana Del Salici Merlot from Sicily.  Coincidentally, just days before discovering the wines I received an invitation to join a press trip that included a two-day visit to Baglio Di Pianetto! How perfect! It was an amazing trip that took place at the end of June and was filled with breathtaking scenery, expressive wines and outstanding cuisine. Baglio Di Pianetto knows how to entertain!    Please click on the following link to read my story about the winery, its history and their 100% organic wines. http://thewineknitter.com/1/post/2018/07/day-658-viaggio-in-sicilia.html In addition to tasting a multitude of their impressive wines, I had the opportunity to drink the Salici Riserve 2012 IGT Sicilia 100% Merlot. Here are my notes: The aromas are intense with notes of dark berries, cherry, floral, and cloves. The wine is full-bodied and the palate is layered with dark raspberry, blackberry, plum, anise and subtle spices. The finish is long and jammy with velvety tannins. Superb!  So with that in mind, I opened the 2002 IGT Piana Del Salici Merlot today.  The color is deep garnet bordering on tawny. The aromas are of fig, dried fruit and hints of dark fruit. The palate is at the end stage of tertiary flavors such as cooked blackberry, earth, and savory with a hint of sour cherry and caramel. Unfortunately, this particular bottle did not hold up as well as some of the others in the case. Although I didn’t taste the other wines, I was told that they were still vibrant with dark fruit and subtle spices. I look forward to opening the remaining bottles with the hope of a more positive outcome!  Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com When one thinks of red varietals from Sicily, Nero d’Avola usually comes to mind. Nero d’Avola is one of the oldest indigenous grapes of Sicily and the most widely planted red variety. Perricone is also a red grape variety that is indigenous to western Sicily.  Due to its full body and assertive tannins, Perricone is largely used for blending with lighter Sicilian grapes. However, with careful grape selection, low yields and skilled winemaking techniques, drinking 100% Perricone is a treat. I had the opportunity to taste Perricone for the first time while on a press trip to Sicily in April 2017. It was at the home of Fabio Sireci, owner, winemaker and third generation of Feudo Montoni. Located in western Sicily, Feudo Montoni sits high up on a mountain, surrounded by vineyards and wheat fields in a commune called Cammarata in the Province of Agrigento. My afternoon at Feudo Montoni was quite memorable. In addition to learning its history and touring the winery, we dined on exceptional cuisine and educated our palates with Fabio’s amazing wines. To learn about Feudo Montoni and my visit there, please read my story: http://thewineknitter.com/1/post/2017/05/day-573-sicily-part-three-feudo-montoni.html The Perricone that we tasted that afternoon was a 2015 Perricone del Core. “Core” means “heart” in Sicilian and it is the name of the vineyard where Perricone grows.  Feudo Montoni April, 2017 The vines in the Core vineyard are 40+ years old and were grafted by hand onto wild plants. All the farming and wine is certified organic beginning with the 2013 vintage. The grapes are handpicked and vinified within one hour after the cutting. Maturation in barrels is moderate because Fabio feels that “the wood should never overpower the personality of the wines”. The Perricone aged for 3 months in barrels. Not too long ago I was in a wine store and on display was Feudo Montoni 2015 Perricone del Core! And yes, of course I bought a few bottles!  It was exciting to taste the 2015 Perricone again, 18 months later. The color is dark ruby with a purple cast. The aromas are heady with red berries, blackberry and floral. The palate is layered with dark raspberry, blackberry, dark plum, fennel and hints of vanilla and spice. Pepper and cocoa linger on a long finish. This is a full-bodied, expressive wine with soft tannins and a velvety mouth-feel. Allow 20 to 30 minutes for the wine to open prior to serving. Pair with aged cheese, spicy food, grilled or braised meat and stews. Alcohol: 13.5% SRP: $20  There is nothing better than pouring a glass of wine and letting each sip transport you back to its origins. And for a short time last evening, I imagined myself overlooking the vineyards at Feudo Montoni once again.  Feudo Montoni Photo credit: Penny Weiss Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com I made my first trip to the magical island of Sicily over a year ago where I met with winemakers, toured vineyards and tasted some fabulous wines. One of my stops along the way was Feudo Arancio which is also home to Stemmari Wines located in Sambuca di Sicilia, in the southwestern area of Sicily. In addition to vineyards in Sambuca di Sicilia, they have another estate in Acate, with a total of 700 hectares of vineyards between the two estates.  Sustainable farming is practiced on both estates using solar energy, recycling water and taking a green approach to winemaking. Both indigenous and international grapes are cultivated. After the grapes are harvested (by hand and machine) they are brought to the on-site production facility in Sambuca di Sicilia for vinification where most of the winemaking is done underground, providing a natural cooling environment.  Vineyards at Sambuca di Sicilia Photo credit: Penny Weiss  Vineyards at Sambuca di Sicilia Photo credit: Penny Weiss Recently, Stemmari debuted an extraordinary wine called Hedonis Riserva, taking Sicily’s indigenous grape, Nero d’Avola to a new level of flavor and complexity. I had the opportunity this past week to meet one on one with the winemaker, Lucio Matricardi, Ph.D. and taste the Hedonis Riserva with him.  Luci Matricardi, Winemaker Lucio said, “Hedonis Riserva was a 10-year project in the making. We examined and tried different ways to grow Nero d’Avola and experimented with various fermentation methods". Lucio added, “ You will taste this wine and see for yourself that it is like no other Nero d’Avola you’ve ever had”. And, he was right! Lucio explained to me that the Nero d’Avola grapes are harvested in sections. Two blocks are harvested in mid-September and undergo fermentation and maceration for 15 to18 days, and then the wine is aged in French and American oak barrels for 18 to 20 months. Another two blocks of grapes are harvested at a later date, allowing the grapes time to mature further. This selection of harvested grapes is then left out to dry on flats giving them enough time for the sugars and flavors to become more concentrated. This can take anywhere from a few weeks to several months. It is called the appassimento method. After optimum drying is reached, the grapes go through fermentation and maceration for about 15 days and then the wine is aged in stainless steel tanks for 18 to 20 months. After the aging is complete for both wines, they are blended together using 50% of the wine aged in barrels and 50% of the non-oaked wine made using the appassimento method. Hedonis Riserva is 100% Nero d’Avola. The color is deep ruby with intoxicating aromas of dark berries, plum, sweet spice, fig and hints of oak. The palate is layered with juicy berries, dark cherry, pomegranate, fennel and a touch of dried fruits. Hedonis Riserva is a beautifully balanced wine with silky tannins and a very expressive presence. This is a wine that needs no food and is easy to drink on its own. However, it will pair well with a variety of foods such as meats, stews, firm fish and cheese. Alcohol: 14% SRP: $49.00  The wine label is a whimsical depiction of the wedding of Dionysus, the ancient Greek god of wine and his bride Ariadne, the immortal princess of Crete. The wine is named for the hedonist festivities performed in Dionysus honor.  My compliments to Lucio Matricardi for creating a unique Nero d’Avola wine and truly capturing the essence of Sicily.
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com |
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