From: Sicily, Italy
Taste: A fantastic Pinot Grigio alternative that’ll become your anytime, anything goes white wine. Refreshing notes of citrus, white peach, white flower, just-picked apple, Mediterranean herbs, and even kiwi notes. On the palate, it is pleasantly fresh and juicy with a crisp mineral quality and flavors of orchard fruits and citrus that lead into a finish tinged with notes of almond and lingering freshness.
Pairing: Fragrant with a touch of minerality, Grillo is the ideal wine for pairing with shellfish and fish appetizers – cooked or raw – but it also pairs deliciously with pasta and risottos with vegetables and seafood, such as the traditional Sicilian pasta with sardines. Thanks to its medium body, it is perfect with chicken, especially grilled or served with Mediterranean herbs. Some ideas include Shrimp Po’Boys, steamed dumplings, Chicken Shawarma, chicken and za’atar, Cobb or Caesar salads, pesto with orzo or pasta, savory tarts, and dishes that include polenta. Regarding our featured recipe below, this wine will provide a wonderful balance for the sweet brininess of this delicious Sweet Corn and Scallop Pasta dish by Kay Chun for the New York Times (4 servings, 20 minutes).
About. The Cantine Fina winery is located in Western Sicily between Marsala and Erice, looking at the sea from a hill with stunning sunsets. Sicily is sunny and wind-swept, and the sea's proximity brings a unique character to its wines. The winery was established in 2005 by Bruno Fina and his wife, who worked with acclaimed Italian winemaker Giacomo Tachis to find the best terroir and microclimates in Sicily for planting both indigenous and international varieties.
Grillo is a grape variety indiginous to Sicily, once used as the base for some of the highest quality fortified Marsala wines. Today, Grillo is widely planted in Sicily to produce medium to full-bodied dry white wines such as this one.
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