← Plan a route through Italy
Curated by Michele Edington, Certified Sommelier
Palermo, Messina, and Catania all serve as gateways to Mount Etna's volcanic vineyards, a fast-rising fine-wine zone (Nerello Mascalese reds compared to Burgundy in style). Marsala is the fortified wine from the port town of the same name on the island's west coast.
Grapes
white: Carricante, Catarratto, Grillo, Inzolia
red: Nerello Mascalese, Nero d'Avola
Wines & pairings
Etna Rosso/Bianco
Starters
- Caponata or grilled octopus — Etna Bianco (Carricante) has the acidity for octopus; Etna Rosso (Nerello Mascalese) has the earthy red-fruit for caponata's sweet-sour eggplant.
Entrées
- Grilled swordfish (bianco) or pasta alla Norma (rosso) — Etna's volcanic-soil wines are often compared to Burgundy in style — lighter-bodied and mineral rather than heavy, so they pair with both fish and lighter pasta.
Nero d'Avola
Entrées
- Sicilian sausage with fennel, or pasta with eggplant and tomato — Nero d'Avola's soft tannin and dark-plum fruit are an easy match for Sicily's tomato- and fennel-forward cooking.
Marsala
Entrées
- Chicken or veal Marsala — The same fortified wine reduced into the pan sauce works as the pour on the table -- an easy, literal pairing to explain.
Desserts
- Cannoli or almond biscotti — A sweeter Marsala (dolce) has the raisiny, nutty richness to match Sicily's classic sweets.
Featured along
- Italy — Palermo
Common questions
- What wine is Sicily known for?
- Sicily, in Italy, is known for Etna Rosso/Bianco, Nero d'Avola, Marsala, made from grapes such as Carricante, Catarratto, Grillo, Inzolia.
- What grapes are grown in Sicily?
- Carricante, Catarratto, Grillo, Inzolia, Nerello Mascalese, Nero d'Avola.
- What food pairs with Sicily wines?
- Classic local pairings include Caponata or grilled octopus, Grilled swordfish (bianco) or pasta alla Norma (rosso), Sicilian sausage with fennel, or pasta with eggplant and tomato, Chicken or veal Marsala, Cannoli or almond biscotti.