Spain, Tuscany, Nicaragua, Chile, Norway, Burgundy, to name a few. This night we gathered for a full Sicilian Dinner.
The recipes and menu were organized by the hosts, and everything came together for the evening. Along with an appetizer (antipasto), I was also in charge of finding the wines to pair with each course. What follows is a recap of each course, and the wine that was paired.
MLF, and the fruit from stainless steel fermentation worked nicely with this dish. This was a 2006 vintage, which led to a bit of oxidation.
taste changing affects of the asparagus, not to mention the licorice flavors of fennel. We had to pair this with a red, so I went with a lighter red, that had some spice, and a bit "funkiness" to work with the mushrooms. I chose the 2010 Terre Nere Etna Rosso "Calderara Sottana". Grown on the side of Mt Etna, this wine is made from Nerello Mascalese. (a grape unfamiliar to most). I would suggest that this is the "pinot noir of Sicily". It is light, medium tannin, but smooth. We opened this bottle an hour earlier that the food course, and it probably could have handled another hour or so.
pair with the most pronounced cheese, which was the Pecorino. But, the Piacentinu, with it's pepper corns and saffron, also had a pronounced flavor. I went heavy with the wine, and paired this course with a Gulfi 2008 Nerobaronj Nero D'Avola. This is a striking wine, made from the local Nero D'Avola grape. This is all dark fruit, heavy, and wonderful.