Che buoni gli spumanti dell’Etna! (Ragusa News)

Milo – Sono due le piazze protagoniste della 39/a edizione di ViniMilo. Dopo la prima settimana di convegni e degustazioni per i professionisti della filiera vitivinicola, oggi la festa pre-vendemmia dell’Etna entra nel vivo della tradizione fra la gente con l’Isola del Gusto, in programma a Milo, questo e il prossimo weekend (7 e 8 settembre), secondo la formula green e d’autore voluta dal sindaco Alfio Cosentino e apprezzata da vecchi e nuovi winelovers: scomparsi i bicchieri di plastica e vino sfuso, Vinimilo invita infatti alla degustazione consapevole con calici in vetro a noleggio completi di tasca portabicchiere e un banco assaggi – a cura della Strada del Vino dell’Etna, gestito dai sommelier Fisar – con circa 128 etichette da 35 cantine dell’Etna: 57 rossi, 44 bianchi, 17 rosati e 10 spumanti.

Continua a leggere “Che buoni gli spumanti dell’Etna! (Ragusa News)”

From the Savory Side, the Salty Carricantes of Sicily (The New York Times)

Great lesson about Etna Biancos in the Wine School of Eric Asimov, on The New York Times:

To describe a wine as “salty” may not seem like much of a compliment. Yet it can be high praise indeed.

Some of the world’s greatest wines have a distinct saline tang. In France, where the vocabulary for describing wine dwarfs the capacity of English, to remark on a wine’s “salinité” is to toss a welcome though perhaps voguish verbal bouquet.

In my experience, few wines demonstrate this notion of salinity as well as the whites in the Etna Bianco category, made largely or entirely from carricante grapes grown in the foothills of Mount Etna in Sicily. They are marked by a distinctive savory tang that the winemakers will tell you is blown in by the salty wind off the Mediterranean.

Here at Wine School, where for the last month we have been drinking Etna Biancos, we prize savory wines. We also recognize that they are likely to be an acquired taste, especially for palates honed in the United States.

Continua a leggere “From the Savory Side, the Salty Carricantes of Sicily (The New York Times)”

From Etna and the Salty Sea, a White of Great Potential (The New York Times)

Eric Asimov speaks again about Etna’s wines, this time focusing on Carricante. His article yesterday in The New York Times: Continua a leggere “From Etna and the Salty Sea, a White of Great Potential (The New York Times)”