Here are images and notes from a recent trip to western Sicily.
Tasting notes and more photos are at my Forbes piece titled Shifting Wine Trends in Sicily.
1. DISHES & WINES.
Molo Saint Erasmo Trattoria Sul Mare, Palermo, Sicily.
Begin with Monteleone wines from Giulia Monteleone, together with appetizers in Palermo with travel expert Salvatore Spatafora.
2022 Etna Bianco white wine made from Carricante grapes grown on Mount Etna eastern and northern slopes, paired with shrimp and octopus.
Next, Anthemis white wine made also from Carricante, but aged for one year on non-new French oak. The label is from an old book about plants growing on Mount Etna. Stunning acidity tamed by oak. Paired with a shrimp and seafood pasta.
Osteria Ballaro, Palermo, Sicily.
Savory cream puff with shellfish and prawn cream, paired with 2022 Feudo Disisa Lu Bancu. DOC Monreale, made from Catarratto grapes.
Followed by Feudo Disisa Grecu di Levanti rosé made from Nero d’Avola grapes, paired with seared tuna in a pistachio crust with marinated watermelon and cucumber mayonnaise.
Ferriato’s Baglio Sorìa, Trapani, Sicily, Italy
Salmon paired with sparkling rosé wine Gaudensius made from Nerello Mascalese grapes grown on Mount Etna.
Shrimp and rice pilaf paired with Firriato SantAgostina, a blend of Catarratto and Chardonnay.
Shrimp and spaghetti paired with Favina La Muciara from Firriato, a 60/20/20 blend of Zibibbo, Catarratto and Grillo.
Pasta, pomodoro and pesto paired with Firriato SantAgostino red, a blend of Nero D’Avola and Syrah.
Red wine made from the Frappato grape, paired with a cannolo dessert.
Ice cream and wafer paired with Firriato L’Ecru, sweet wine made from Zibibbo grapes.
Ristorante La Tonnara, Castellammare del Golfo, Sicily, Italy
Seafood medley with Tenute Orestiadi Bahar Zibibbo.
Cheese, olives, vegetables paired with Tenute Orestiadi Kemar Catarratto white wine.
Fresh fish from restaurant owner Gloria Randazzo, paired with Tenute Orestiadi Il Bianco di Ludovico, a 90/10 Catarratto/Chardonnay blend.
Sparkling, Grillo and a Catarratto/Zibibbo blend from Fazio paired with shrimp, oysters and a fish cake
Anima Solis rosé made from Syrah paired with spaghetti and busiate pastas and seafood
2. SCENE AND INSIDER ANGLES.
The photos above tell the story. Enjoy!