The flavor of cheese in wine of Sicily
Discover the of Sicily wines revealing the of cheese flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Sicily flavors
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
107,000 Mediterranean ha, volcanic soils in the east. Sun wines, regained elegance and freshness.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
Other flavors in the same category
What are the typical grape varieties with flavor de cheese of Sicily?
- Nero d'avolaIn 19% of wines with flavor de cheese
- Nerello mascaleseIn 16% of wines with flavor de cheese
- GrilloIn 5% of wines with flavor de cheese
- CarricanteIn 4% of wines with flavor de cheese
- Cabernet-sauvignonIn 3% of wines with flavor de cheese
- ChardonnayIn 3% of wines with flavor de cheese
- MerlotIn 2% of wines with flavor de cheese
- Fiano blancIn 2% of wines with flavor de cheese
- Cabernet francIn 2% of wines with flavor de cheese
- ViognierIn 2% of wines with flavor de cheese