All the energy, light and character of Sicily are found in its wines, famous all over the world. We remind you to drink responsibly and not to drink if you have to drive.
The production of wine in Sicily has always had a great importance and today Sicilian wine is undoubtedly one of the favorite alcoholic beverages of the summer of Italians. The great tradition of the territory for the cultivation of grapes to produce wine has allowed to have today a variety of products all of the highest quality
. The ancient wine tradition of Sicily can be understood by tracing the history of Sicilian wine. Let’s find out what this excellence of Made in Italy consists of: Sicilian wines. Finally we will see the dishes of traditional Sicilian cuisine that these wines accompany in an explosion of taste.
Sicilian wine: what is it?
The Sicilian wine is nothing but the fruit of the main Sicilian vines: Frappato, Nero d’Avola, Nerello Mascarese, Perricone and Nerello cappuccio for reds and Moscato d’Alessandria for whites.
The cultivation of grapes to produce wine is an activity that affects the whole island. Even in the smaller islands surrounding Sicily there are very important wine-growing areas. The most famous are Pantelleria and Lipari that despite the limited production have been able to conquer the most demanding palates.
Also worth mentioning are Moscato di Noto and Moscato di Siracusa. The most suitable wines for the summer are whites, among which the most famous are those of Alcamo and Etna known for their particular longevity. Even red wines are of exceptional quality like Cerasuolo di Vittoria and Faro wine. Today Sicilian wine is produced following tradition and is appreciated throughout Italy and throughout the world.
A brief history of Sicilian wine
Sicilian wine has a thousand-year history that began in the times of the ancient Greeks and Etruscans. But it is believed that the vine grew spontaneously in different places of the island even before the arrival of these peoples.
The introduction of viticulture was however the work of the Greeks who during the VIII century A. C. taught the local populations the pruning, the sapling cultivation and the selection of the different varieties. In the ancient world Sicilian wine was very famous and particularly appreciated.
In later times the development of viticulture was favoured by the presence of monastic settlements. In the Byzantine period more than half of the island’s territories became property of religious communities. The wine was essential for them to celebrate Mass. In the Bourbon period was produced mainly high alcohol.
In 1773 the English John Woodhouse contributed to the birth of one of the most famous Sicilian wines in Italy, Marsala. In 1800 some of the most important and famous Sicilian wineries were born. In 1881 the vineyards of Sicily were decimated because of Phylloxera. The total restoration of the vineyards took place only in 1950. The definitive development of Sicilian enology occurred then in the 70s of the ‘900. Today Sicilian wine is established all over the world.
Sicilian wine: the best for summer
Sicilian wines are particularly appreciated both in Italy and abroad for their exceptional quality. Among the white wines one of the best Sicilian wines and Cattarrato which is together with Nero d’Avola one of the most important vines of Sicilian enology.
Other wines of this type of exceptional quality are Grillo, Inzolia and Grecanico. Certainly a special place among the best wines of Sicily is the one occupied by Marsala. This is a very appreciated fortified wine is one of the most important as well as other sweet wines. Among the most famous is the Passito di Pantelleria that is produced on this island.
It is a fruity and very sweet wine that is particularly suitable to accompany the incredible specialties of Sicilian pastry. Finally, another famous sweet wine is Malvasia di Lipari, the island of the Aeolian Islands. This is an elegant and complex wine suitable to accompany the typical cheeses of the island.
Traditional dishes to match with Sicilian wine
The traditional Sicilian cuisine is closely linked to the historical, cultural and religious events that have affected the island. In Sicilian gastronomy, in fact, you can find traces of the different cultures that have settled on the island.
The favorable climate allows you to have a large amount of plants and herbs. There are also lemons and oranges in large quantities besides olives, peppers and tomatoes. In Sicily there are some culinary specialties that are limited to restricted areas such as the famous Palermo panelle or the piles of Mazara del Vallo.
As for first courses, one of the most appreciated recipes is undoubtedly the couscous with seafood and the famous pasta with sardines. The most famous main courses are those based on local fish such as pescespada alla siracusana and capone in sweet and sour. The second meat of the tradition are the roast breaded Palermo and Sicilian veal rolls. The sweets of the Sicilian tradition are among the most appreciated by Italians such as the Sicilian cassata and cannoli.