An article came across my attention the other day. It talks about Sicilian wines and confirms what I already think it is happening in the wine world today. The title “If wines were a game, Sicily’s reds would be most-improved player” does not really start well, but the content is better…
While the weather is still cold, keep an eye out for Nero d’Avola from Sicily.
For a very long time, Sicily was known as a place that made massive quantities of mediocre wine. When we were young, we tended to find Sicilian wines at neighborhood Italian restaurants, and we remember the reds as somewhat harsh and the whites as oxidized (and, of course, we cooked with Marsala). But that has changed dramatically in the past decade or so as a new generation of committed winemakers has focused more on quality and less on quantity.
Read more at Daily Herald
