SFChron: Sicilian White Wines.....

Interesting article in SFChron on wines from Sicilian white grapes:
SFChron:SicilianWhiteWines

Grillo, Inzolia, Catarratto, Carricante, Minella Bianca…all grapes I’m not familiar with. Sounds like they’re moving into the orange wine direction as well. The few Sicilian whites I’ve had have not impressed…seemed to be on the coarse/earthy side…must be that terroir thing all the geeks talk about.
Tom

The Benanti Pietramarina mentioned in the article is a real eye-opener. It is as fresh, complex and minerally as a Grand Cru Burg.

When I visited Sicily (10+ years) I was quite surprised how cool a climate it was (I believe the vineyards are at 500-1000 meters).

Regaliali was making a few fresh lively whites from indigenous varietals that were good values.($10-20) Fun to drink but not compelling.

I’ve tasted the wines from Planeta but find them a bit too international.

Haven’t tasted any orange wines from Sicily but generally I’m not enamored with the style.

If you can ever find one a Dry Zibibbo (Muscat) from Pantelleria is really delicious. It’s mostly made into Passito (like marsala) but if you can find one that’s dry (I’ve only ever had this in Sicily) it’s a treat.

Never had an orange wine from Sicily … I also like some of the Grillo I’ve tried but never had one rock my world. I’ll have to look for some of that Benanti Pietramarina.

I’ve had Grillos that are nice and lemony. They’re great summer wines when grilling chicken, etc and they’re inexpensive enough to fit that slot well.

Dry Zibibbo is indeed a delicious and wonderfully seafood friendly thing. We’ve sold several over the years and they were VERY popular.

David,
My recollect was that Marsala was made by cooking down the grape must…which is much different than Passito.
Please correct me if I’m wrong.
Tom

Tom - you are right Marsala is very different from Passito other than they are both mildly oxidized sweet(ish) aperitifs.