The best red wines from Sicily
With a rich history, Sicily enchants visitors with its beautiful art, nature, and food and wine. Various types of wine are produced in this region, both white and red, the best known of which are Nero d’Avola, Etna Rosso and Cerasuolo di Vittoria. Aside from these, we must not forget the smaller native grape varieties such as Perricone, Corinto Nero and Nocera. Nero d’Avola covers at least 12,000 hectares on the island, in the province of Siracusa, in the regions of Eloro and Pachino, as well as other land in the south-eastern area. This variety is blended with Frappato to produce Cerasuolo di Vittoria DOCG, which contains between 50% and 70% Nero d’Avola. This intense ruby red wine is marked by hints of ripe red fruit, such as cherry, blackberry and currants, and, with ageing, it tends towards aromas of aromatic herbs and balsamic notes. On the palate, it has good structure, beautiful freshness and length. Frappato is another very pleasant Sicilian grape variety, which is also used to make the DOCG wine (Denominazione di Origine Controllata e Garantita) Cerasuolo di Vittoria. It has been rediscovered in recent years in monovarietal versions, which honour its superb ability to accompany an entire meal.
Major designations
Etna is a Sicilian red wine that has grown in fame in recent years, rediscovered for its typical volcanic character. It is produced in red or rosé versions with Nerello Mascalese and Nerello Cappuccio grapes, two native Sicilian varieties grown on Etna soil which is expressed in the full-flavour taste, mineral, floral and red-fruit aromas, and beautiful transparent ruby red colours. Sicily boasts a multifaceted wine territory with characteristics that are unique to each province and area. The province of Trapani is known worldwide for the production of Marsala, but also for one of the smaller islands, Pantelleria, where a wonderful Passito is produced. On this island and throughout the province of Trapani, excellent red wines are produced in the DOC zone of Erice Entellina and Salaparuta. In the province of Agrigento, successful red grape varieties include Calabrese and Nerello Cappuccio which are used to make DOC Menfi, Sciacca and Santa Margherita di Belice. One of the areas best suited to reds is the province of Catania, with its Etna, where, in the last century, they switched from selling bulk wines to very high quality wines. In Siracusa, the most widely grown red grape varieties are Nero d’Avola and Frappato, just like the province of Ragusa. In the area of Enna, vine cultivation can reach very high altitudes, over 1000 metres.
Pairings with Sicilian red wines
Every red wine goes well with a regional dish. This is the first rule to follow in case of doubt, and Sicily is no exception. Its wines are increasingly appreciated, and this region has a very close relationship with its culture, terroir, wine and gastronomy. To find out about this in more detail, we need to start with its most famous recipes and its good wine. A Sicilian red wine such as Nero d’Avola, with a very high sugar content and firm structure, goes particularly well with dishes that are rich in flavour, such as grilled meats and mature cheeses. For example, a dish of grilled horse meat and roast donkey meat pairs well with a soft and complex wine such as Nero d’Avola. An Etna Rosso can be enjoyed with robust and slightly savoury dishes. For example, pasta and rice dishes with meat-based sauces, or grilled meat are excellent. Another pairing to try is homemade bread and sun-dried tomatoes in oil or mature cheeses. Thanks to its freshness however, this wine can also be paired with fish, such as a soup, or with baccalà alla messinese, if served slightly cooler.
More harmonious flavours and aromas
Perhaps the most famous dish of Sicilian cuisine, and with which this red wine can be paired, is pasta alla norma. This is a pasta dish consisting of aubergines, tomato and savoury ricotta. Try it! Cerasuolo di Vittoria is a versatile wine that goes well with skewers and meat rolls, white and roasted meats, as well as fish specialities, such as tuna and oven-baked fish flavoured with aromatic herbs. Another pairing that many would not consider is pizza, especially a marinara pizza, or with roasted chestnuts. Also, this wine can be enjoyed with the Sicilian street food, Pani câ meusa, a sandwich made with veal spleen. To finish, Frappato, with its floral and red fruit hints, and being soft and balanced on the palate, pairs perfectly with semi-mature cheeses, mixed grills and Sicilian aubergine caponata. But thanks to its lightness, this wine can also be paired with fish. For example, it can be enjoyed with breaded red mullet with lemon peel and caramelised cherry tomatoes, which highlights its lively, fresh flavour. If you prefer oriental dishes, Frappato can be paired with sashimi and tuna tartare.