Wines made from Grillo grapes of Sicile - Page 2
Discover the best wines made with Grillo as a single variety or as a blend of Sicile.
More informations about the variety Grillo
A very ancient grape variety still grown today in western Sicily. Very often associated with catarratto and inzolia, it produces the famous Marsala liqueur wine. It is also increasingly being vinified as a single variety and produces excellent dry wines full of freshness and fruitiness. Grillo is believed to be the result of an intra-fertile cross between catarratto and Muscat of Alexandria or zibibbo, obtained in 1869 by Antonino Mendola. It is represented by two biotypes that can be easily recognized, but it seems that winegrowers attach little importance to them. Little known in other Italian regions - in Liguria it is known as "rossese bianco" - it can also be found in Australia and South Africa. It is not widely grown in France, although it is interesting because of its ability to withstand hot climates and drought, and to ripen quite late.
More informations about the region of Sicile
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
What are the typical flavors of the Grillo grape variety?
- Citrus fruitPresent in 56% of Grillo
- Tree fruitPresent in 54% of Grillo
- EarthPresent in 45% of Grillo
- Tropical fruitPresent in 24% of Grillo
- MicrobioPresent in 21% of Grillo
- OakPresent in 19% of Grillo
- VegetalPresent in 16% of Grillo
- SpicesPresent in 13% of Grillo
- Non oakPresent in 12% of Grillo
- CitrusPresent in 4% of Grillo
- FloralPresent in 4% of Grillo
- PearPresent in 2% of Grillo
- Dried fruitPresent in 2% of Grillo
- Red fruitPresent in 2% of Grillo
- ApricotPresent in 1% of Grillo
- Black fruitPresent in 1% of Grillo
- ApplesPresent in 1% of Grillo
- CreamPresent in 1% of Grillo
- PeachPresent in 1% of Grillo
- MineralityPresent in 1% of Grillo
News about the grape variety Grillo
Hugh Johnson: ‘Veteran wine books are by modern standards short on facts’
When you have an idea that, in your first flush of inspiration, you think deserves to get beyond the breakfast table, you run straight into the modern dilemma. Is it a Tweet? Is it one for Facebook or Instagram? Should you just try it out on your nearest and dearest, or is there a book in it? A slim volume, or does it need several tomes to expound its profundity? My trade being what it is, and royalties being as modest as they are these days, I’ve rather given up on books. Writing new ones, that ...
Hugh Johnson: ‘Today it’s a palo cortado, a relatively elusive midfield player’
I’m busy, lazy or just tired… it’s half past twelve. I open the fridge and the same familiar labels smile up at me. The same with the repurposed coal hole under the front steps where the red wines live. I won’t tell you exactly what they are – although regular readers can have a pretty good guess. The ones that get mentioned least frequently are the ones that make an appearance on every routine day. When the soup (winter) or the salad (summer) comes out for a ‘working’ lunch, the bottle be ...
Hugh Johnson: ‘I’ve formed a bond with Grillo and flirted with Verdicchio’
I’d like to say we took advantage of the lockdown and its related commotion to do a stock-take, explore new avenues, turn over intriguing stones, widen and deepen our drinking, taking careful notes as we went. Sadly, no. I won’t say we got stuck in a rut, but we did tend to stick with comfort wines – and “comfort”, in our case, means familiar. Regular readers of this quarterly column can probably guess the labels on the resulting empties. We have a wider range of comfort foods, I’m afraid, than ...
Discover the best wines made with Grillo of Sicile
- The best wines made with Grillo grapes of Erice
- The best wines made with Grillo grapes of Etna
- The best wines made with Grillo grapes of Mamertino di Milazzo
- The best wines made with Grillo grapes of Marsala
- The best wines made with Grillo grapes of Monreale
- The best wines made with Grillo grapes of Salaputra
- The best wines made with Grillo grapes of Salemi
- The best wines made with Grillo grapes of Salina
- The best wines made with Grillo grapes of Sambuca di Sicilia
- The best wines made with Grillo grapes of Sciacca
- The best wines made with Grillo grapes of Sicilia
- The best wines made with Grillo grapes of Vittoria