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)”

In Sicily, Making a Name for Vittoria (The New York Times)

Eric Asimov and The New York Times with another great article about Sicilian wines.

The red wines made in the vicinity of this midsize town in southeastern Sicily can be elegant and beautiful, with a crunchy freshness and a reticent austerity. They can be intriguingly mineral, gorgeously perfumed and astonishingly pure, while still displaying rich, focused fruit flavors. They offer a lot to love. Yet if you held your breath waiting for a discussion of Sicilian wines to get around to those of Vittoria, you may end up gasping for air. With good reason, the wines of Mount Etna to the north have captured the imagination of many Americans.

The rest of the article here: In Sicily, Making a Name for Vittoria – The New York Times

Eric Asimov racconta su The New York Times l’Etna Rosso

Il New York Times ha dedicato un articolo la scorsa settimana per presentare l’Etna Rosso ai suoi lettori.


Nel post di Eric Asimov, si legge fra l’altro:

Ora il mondo capisce che l’Etna può produre rossi freschi, energici che siano anche puri, eleganti e vivaci.

Asimov focalizza la sua attenzione su tre degni rappresentanti, esportati anche oltreoceano: Tenuta Delle Terre Nere Etna Rosso 2014, Benanti Etna Rosso Rossodiverzella 2013 e Biondi Etna Rosso Outis 2013.

Per leggere l’intero articolo: Your Next Lesson: Etna Rosso – The New York Times