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