[email protected] wrote:
> A friend of mine is off to Sicily on Monday, and has asked me - rather
> at the last minute - if I know of an whites from Sicily Well, given
> that there's a positive SEA of whites made from the Cattarratto
> grape, I was a little suprised at her question. Then I noticed the key
> word "decent".
> I've seen good things said of Bianca di Valguarnera, but can anyone -
> Mike T perhaps, help out with one or two others. Gill much prefers
> whites to reds, and I don't think she counts dessert wines amongst
Dear Munged from Monceaux
I think Sicily is much better for its reds, I hate to say this as I
absolutely love Sicily, but I find most sicilian whites well made and a
little too clean, nothing interesting about them, your average italian
boring white in the international style.
Benanti makes a Grecanico, I think, that stood out from the lot.
Restaurant wine lists are dominated by Planeta, Donnafugata, Tasca
d'Almerita, Duca di Salaparuta (I have heard good things of their Bianca
di Valguarnera but not tasted it). As a result, interesting producers
may be hard to find.
I would look for reds by Benanti, Nero d'Avola Contrade Labirinto by
COS. The Custera by Ceuso. Nerojbleo by Gulfi.
Mike Tommasi - Six Fours, France
email link http://www.tommasi.org/mymail