-SeearcherEtna is full of surprises, as Planeta winemaker Patricia Toth can tell you. As the winery produces wines from several different estates across Sicily, Toth understands the uniqueness of Etna.
Sicilian Swordfish Fresh Off the Boat (photo by BingoKid)
This Saturday the Italian Food Wine Travel group is off to Sicily for an exploration of the island’s food, wine, history, and culture. Why don’t you join us? We gather (virtually) at 11 am eastern time, following the #ItalianFWT on Twitter. On the first Saturday of each month the group focuses on a particular region of Italy, sharing travel tips as well as food and wine discoveries. It’s always a lively discussion, and I come away inspired to track down a new wine or test a new recipe. Our guide to Sicily will be Martin Redmond, of Enofylz Wine Blog fame, and it’s sure to be a good time! Here’s what’s on tap for the chat:
- Cam of Culinary Adventures With Camilla with be sharing Gnocchi Con Salsa di Pistacchi + Donnafugata Sherazade Rose 2014
- Jill of L’Occasion offers a Winemaker Rendezvous: Lucio Matricardi…
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Quali sono i 10 vini di Sicilia più famosi e ricercati nel nostro globo terracqueo? Continua a leggere “I Vini di Sicilia più popolari secondo Wine Searcher”
Altro giro, altri premi! E’ il turno delle Quattro Viti della Guida Vitae dell’AIS.
Altro giro, altra guida, altre opinioni e valutazioni (sempre, naturalmente, suscettibili di discussione, critica, approvazione o meno).
Volcanic Wines Erupt on #ItalianFWT
This month, our Italian Food Wine & Travel group is exploring the topic of Volcanic Wines from Italy. Cruise down further in this post to see what my fellow Italophiles have posted, and if you see this in time, join our chat. Saturday, Sept. 3 at 10am CDT look for the #ItalianFWT hashtag on Twitter. We love visitors!
The grapes for Etna Rosso wines are grown on the slopes of an active volcano, Mt. Etna.
The Mystery of Mt. Etna – Active Volcano and Vineyard
On our first Italian Food Wine & Travel group’s virtual trip through Italy, I fell completely in love with Sicily. A very large island off the toe of Italy’s boot, Sicily offers an incredible variety of landscapes, seaside, grapes, and foods. After all, where else in the world do you eat a gelato filled brioche for breakfast?
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In Australia, raccontano i vini dell’Etna in questo modo
2013 Cantina Passopisciaro Etna Rosso, Sicily, about $70.
Made from the Sicilian native grape nerello mascalese, a variety that brings to mind a hypothetical cocktail of pinot noir, nebbiolo and a dash of carignan for good measure. The rich volcanic vineyard soils of Etna are on full display with aromas of warm, smoky earth characters combining with mixed Mediterranean spices. The flavours are uncompromisingly savoury, with characters of Italian herbs and minerals and a bright sour-cherry acidity keeping this medium-bodied wine on its toes, notwithstanding its alcoholic strength of 14 per cent. If you enjoy chateauneuf or barolo, give it a try.
For me, the drinking window looks to be in the same zone as serious Barbera i.e 4-7 years after production.
If you would like to read the complete post of Duvault Blochet: Franchetti Vertical…
Versato nel calice il colore è rubino chiaro, tipico del Mascalese in purezza. All’olfatto un iniziale sentore vinoso, di vino fresco quasi mostoso, ma con l’aria si evolve e vengon fuori la viola, i piccoli frutti rossi, la ciliegia sotto spirito, infine le note terziarie di liquirizia e pepe nero. In bocca il pilastro principale è la spiccata acidità, la trave il tannino comunque non esagerato, buona la struttura; ne vien fuori un vino vispo, quasi sbarazzino.
Qui l’intera recensione del Vino della settimana: Contrada S 2013 di Passopisciaro.