Sicilian Wines

10 of our favorite food-friendly wines from Sicily.

Tasca d'Almerita Regaleali Bianco ($14)
A full-bodied, beautiful blend of grecanico, inzolia, and catarratto grapes, this aromatic white is a natural for seafood.Todd Coleman
COS Pithos 2008 ($50)
From one of Sicily's most renowned winemakers, this nero d'avola and frappato blend (aged in terra-cotta amphorae) has an earthy, cedary edge.Todd Coleman
Cottanera Etna Rosso 2007 ($57)
Made mainly with nerello mascalese, this rich, minerally red is our favorite bottle from Etna; great with swordfish.Todd Coleman
Manenti Cerasuolo di Vittoria 2008 ($22)
A blend of nero d'avola and frappato, this wonderfully cherry-scented wine pairs well with lamb and pastas.Todd Coleman
Occhipinti Il Frappato 2008 ($35)
This fruit-forward wine made by 28-year-old Arianna Occhipinti has soft raspberry notes and nice acidity. We love her whites, too.Todd Coleman
Benanti Serra Della Contessa 2004 ($40)
Leather, spice, dried fruit, made from century-old nerello mascalese and nerello cappuccio vines from Etna. Perfect with pork.Todd Coleman
Planeta Cerasuolo di Vittoria 2008 ($22)
This medium-bodied wine from one of Sicily's largest producers has hints of dried figs and pepper, with macerated cherries and tannins.Todd Coleman
Passopisciaro 2007 ($30)
From the Etna region, this light-bodied red (mostly nerello mascalese) has hints of candied cherries, smoke, and orange peel. Great with lamb as well as fish.Todd Coleman
Bonavita Faro ($38)
A medium-bodied nerello mascalese from Messina, with rich cherry flavors and subtle hints of spice and cloves. Pairs fabulously with meats and pastas.Todd Coleman
Benanti Pietramarina Etna 2007 ($38)
Made with 100 percent carricante grapes, this crisp, yeasty white has hints of peaches and herbs and pairs well with all seafood.Todd Coleman