Sicilian-made Grillo is quickly becoming one of those grapes that we enjoy no matter how it is made. Young? Delicious. Oaked? We can dig it. A bit older? A lot have developed some nice character with time, too.
So while we were in Sicily, we made sure to buy as many bottles of Grillo as we could to bring home. One bottle was Marco de Bartoli Vignaverde, which, true to name, drinks like a light and refreshing wine all with the character of Grillo we know and love!
When I visited Sicily in 2019, I was able to stop at only one winery, Gambino Vini on the slopes of Mount Etna. While I regret not being able to try more wineries during my visit, I really fell in love with this producer and always have a few bottles on hand to enjoy at home.
One was their Feu d'O bottle made of a blend of Grillo and Carricante grapes.
We opted to pair this one with a mushroom-based pasta and quite enjoyed the pairing!
We opted to open our Gurrieri Grillo to pair with a fish and scallop feast as citrus-forward, island-based white wines always tend to work out for us as a good seafood pairing. As it turns out, a little bit of lemon was all it took to really open this one up!
