2017 “Crudo” Organic White IGT (Catarratto/Zibibbo) Sicily, Italy (Alcohol 12.5% Residual Sugar 19 g/L) LCBO $14.95 (750ml bottle)
I’ll happily admit that I was first drawn to this Sicilian bottling because of the eye-catching label design and the way in which it was incorporated into the screwcap. Tasting it later that evening, I was extremely happy to have given it the time of day as it turned out to be a great little wine, and one that I’ll certainly return to… and of course recommend upon these pages.
Catarratto is the most widely planted grape in Sicily, and in many cases the varietal’s overproduction makes for some extremely uninteresting wines, and as a side note, was seen as being responsible for a fair volume of that infamous European “wine lake” back in the day. Thankfully this blend between the grape and the Zibibbo variety, as the Muscat of Alexandria is referred to in this part of the world, is really quite delicious, and something that you really should pick up and try out. You’d certainly be missing out if you didn’t.
The nose is decidedly perfumed and aromatic, with that Muscat leaving its unmistakable mark upon the wine’s pronounced bouquet of clementines, peach, honeysuckle, and spicy poached pear. Don’t let the medium-sweet element put you off, as this sweetness is perfectly balanced by the wine’s acid profile. Whilst not as strikingly crisp as I usually crave, this lively wine does show some marvellous equilibrium, making for a delightfully easy-drinking, unoaked white wine that will pair excellently with all manner of raw fish dishes (read: crudo, sushi, and sashimi) or a classic Thai green curry.
Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he simply loves that label.