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  • Patricia Thomson – Summer Whites from Sicily

    Fifteen years ago in Sicily, it didn’t matter where you went—seafood shack or elegant restaurant—the “bianco” side of the wine list was short and unappealing. Nothing spoils a nice fish dinner like a flabby, flavorless white, but Sicilians had long settled for these depressing wines, the product of a quantity-over-quality mentality that’s prevailed ever since the post-war recovery, when Sicily became a leader in bulk wine. I imagine the locals simply shrugged and said, “What’re ya gonna do? Sicily’s hot.” Over-ripe grapes and insipid whites were a fact of life.

    With 620 miles of coast, Sicily is awash in seafood. At morning fish markets, giant tunas hang from hooks ready to be sliced into thick steaks, and fishmongers bark at shoppers to inspect their morning’s catch, glistening on ice. At evening time, diners at seaside trattorie crowd around plastic tables and greedily tuck into spaghetti with clams while their kids pry open spiky sea urchins and spread the coral flesh onto sesame bread.

    So you’d think there’d be an abundance of crisp white wines to accompany this maritime bounty, right? Wrong. That is, until recently.

    GRILLO GRAPE

    If there’s a star of this show, it’s grillo. Until the 1990s, this grape was wholly obscure, used exclusively for Marsala, and even then it played second fiddle to catarratto. No one dreamed of turning it into a dry wine—until Marco De Bartoli came along.

    It took another decade for wineries to follow suit. Everyone thought him nuts, and the wine was hard to market thanks to a linguistic coincidence: grillo also means ‘cricket’ in Italian.

    Today grillos abound, but the prevailing style eschews oak and aims for easy drinking, highlighting the citrus or tropical fruit flavors. Grillo is often planted near the shore, where sea breezes cool the grapes and bolster acidity. That might explain the salty finish on some (trust me, that’s a good thing).

    Long thought to be indigenous, grillo was confirmed to be a cross between catarratto and zibibbO a decade ago and its creator credited: Sicilian agronomist Antonino Mendola made this hybrid in 1874 “to create a more aromatic Marsala,” according to his notes. Two biotypes exist: one is fresh and bright, with some salinity; the other is rounder, higher in alcohol, with honeyed aromas. Clearly, a winery’s choice greatly effects its grillo style.

    Other examples to try: Abbazia Santa Anastasia’s Grillo, Ceuso’s Scurati Bianco, Fondo Antico’s Grillo Parlante, Spadafora’s Grillo 

    You could find the original article on patriciathomson.net

  • Zibibbo&Zafferano Dinner – Enna (EN)

    Z & Z
    Zibibbo e Zafferano at Tommy’s Wine Enoteca-Osteria. Appointments focused on food&wine are back on Monday 22th July at 8.30 pm.


    With the aromatic quality of a Dry Zibibbo, vinified by Fondo Antico winery called Bello Mio, we will eat two dishes made with saffron: our penne with saffron with seasonal vegetables and beef meatballs with saffron cream.

    Fondo Antico Winery, with Zibibbo grapes, produces a truly excellent dry white wine, Bello Mio. The winemaking phases include a cooling of the grapes on receipt, a soft pressing and vinification in steel at a controlled temperature. Then the aging for 4 months on the fine lees always in steel. “Bello mio” is a dry fragrant, exuberant and at the same time delicate white. The color is a bright yellow with greenish reflections, to the nose it is expressed with citrus notes, from bergamot to bitter orange and with delicate floral notes from rose to jasmine. On the palate the aromatic profile perceived on the nose is confirmed, accompanied by a savory and fresh note.


    Info&Reservation 0935.502937

    Tommy’s Wine – Piazza Francesco Paolo Neglia, 1, 94100 Enna EN

  • Falstaff Rosè Trophy d’Italia 2019

    Aprile Doc Sicilia 2018 – 91 PUNTI

    Intensives, leuchtendes Pink.
    In der Nase nach Kirschen und Himbeeren mit einem Hint
    Pfirsich. Am Gaumen fruchtbetont und klar, spannt sich schön
    auf, einnehmen mit leichtem Schmelz, gute Länge mit
    leichtfüßigem Abgang.

    Intenso, rosa brillante. Al naso, ciliegie e
    lamponi con un pizzico di pesca. Fruttato e
    delicato al palato, si apre magnificamente, con
    un finale leggero e con una buona persistenza.

    Intense, bright pink. On the nose, cherries and  raspberries with a hint of peach. Fruity and  delicate on the palate, opens beautifully, with  a light finish with good persistence.

    Memorie I.G.T Terre Siciliane 201692 PUNTI

    Intensives Rosa mit orangenem Stich. In der Nase zunächst nach
    Erdbeeren und Marillen, dann leichtes Bienenwachs und Vanille,
    im Nachhall reife Ananas,spannungsvoll, nach Fichtenhonig.
    Am Gaumen leichter Bananenton unterlegt von fruchtigem
    Körper, saftig und klar, schlägt quer, leichtfüßige
    Schlankheit, gut!

    Rosa intenso. Prima al naso
    fragole e albicocche, poi troviamo cera d’api e vaniglia,
    ananas maturo per concludere con il miele di abete rosso.
    Al palato troviamo banana con sentori fruttati
    un’ottima struttura, buono!

    Intense pink. First to the nose  strawberries and apricots, then we find beeswax and vanilla,  ripe pineapple to finish with spruce honey. On the palate we find banana with fruity scents  great structure, good!



  • Ten 2019 – Terrasini Event Night

    We certainly could not miss on Monday July 8th the TEN event to be held at the Sea Club of Terrasini (PA), with our winemaker Lorenza Scianna. This 2019 edition is dedicated to all women that work in restaurants and wineries.

    Giuseppe Costa, Chef of Il Bavaglino Restaurant, has involved 10 chefs, protagonists of the Italian Michelin restaurants. In fact, they joined him enthusiastically: Martina Caruso (ristorante Hotel Signum a Salina – ME, 1 stella Michelin), Maria Cicorella (ristorante Pashà Ristorante a Conversano – BA, 1 stella Michelin), Iside De Cesare (ristorante Ristorante La Parolina – Trevinano ad Acquapendente – VT, 1 stella Michelin), Patrizia Di Benedetto (ristorante Ristorante Bye Bye Blues – Mondello a Mondello – PA, 1 stella Michelin), Giuliana Germiniasi (ristorante Ristorante Capriccio a Manerba del Garda – BS, 1 stella Michelin), Rosanna Marziale (ristorante Le Colonne Restaurant a Caserta, 1 stella Michelin), Maria Probst (ristorante Ristorante La Tenda Rossa a Cerbaia – FI, 1 stella Michelin), Antonella Ricci (ristorante Al Fornello da Ricci a Ceglie Messapica – BR, 1 stella Michelin) e la pastry chef Edvige Simoncelli (ristorante idylio by Apreda a Roma). Insieme a loro, lo chef resident del Sea Club Terrasini, Flavio Mannoia.

    The gala dinner will be attended by ten women protagonists of the Sicilian vitiviniculture with the wines of their own companies.

    The proceeds from the event will go to charity to the Associazione Amici Onlus.

PER ORDINI SUPERIORI A € 100,00 SPEDIZIONE GRATUITA + BUONO SCONTO € 5,00 DA UTILIZZARE PER IL TUO PROSSIMO ORDINE DI ALMENO € 50,00