Wine & Food: Sicilia, Sardegna, and Calabria
Posted on July 5, 2010
If you are looking for some interesting wine to try, you might want check out what is happening in Sicilia, Sardegna and Calabria. The winemakers in these areas are really producing some nice wines that are worth a try, and can be found at reasonable prices.
If you like full-bodied reds the Nero d’avola is making headway on the wine scene in recent years, it is one of the best reds that you can find from Sicilia and worth a try. Now, if you like a dry, mineral-intense white wine with personality (which I do) then I would try the Greco di Tufo that contained notes of almond, pear, and green apple.
These wines no doubt would pair well when you are serving up Sicilian Fair (Not Italian). Even though Sicilian Cuisine has a heavy base of Italian there are major differences. My grandfather is Sicilian and has stressed this exact point to me so many times. I finally got it when I studied the differences between Italian and Sicilian Cuisine.
Sicilian cuisine has had many influences (depending on who is ruling at the time) that include Arab (apricot, citrus, melons, & fried preparations), Normans & Hohenstaufen (meat dishes), Spanish (cocoa, maize, tomatoes), Greek (fish, olives, & beans), and North African (couscous). You will find signs from all of these cultures within the cuisine.
When you get a chance try out some of these wines with some arancini (a form of deep-fried rice croquettes), Pasta alla Norma (a specialty of Catania), caponata, pani ca meusa (Palermo) and couscous al pesce (Trapani), and enjoy how they bring the cuisine to life at your dinner table.
Vermentino di Gallura DOCG from Sardegna ($22)
Grillo produced by Altavilla Della Corte from Sicilia ($19)
Greco Di Tufo produced by Mastroberardino from Calabria ($24)
Gaglioppo Produced by Statti from Calabria ($20)
Terra Saliosa Colli Del Limbara IGT from Sardegna ($22)
Harmonium Nero D’avola produced by Firriato from Sicilia ($58)