Vino Siciliano

Sicily is the the Mediterranean Sea’s biggest island. That fact and its central position in the Med have contributed to Sicily having been a cultural crossroads throughout history. It’s been visited by / traded with / occupied by everyone from the Greeks, the Phoenicians, the Carthaginians, the Romans, the Vandals, the Normans, the north Africans, the Spaniards, and more. Over the centuries, Sicily even found some time to be independent, becoming a politically powerful late-Medieval state, which was one of the wealthiest in Europe. One part of Sicilian culture that has been as constant as its political changes is its winemaking.

Sicily has been making wine since 4000 BC. Though it has a variety of microclimates, in general the island is warm and dry with low rainfall and cooling coastal breezes. Its aridness facilitates organic faming. Plus, it’s part of a volcanic archipelago that sees it hosting Mount Etna — one of Europe’s most active volcanoes — which means mineral rich, well-draining volcanic soils with all their benefits and challenges. The whole island is a fascinating canvas for grape growing and, thus, wine production.

For years of the 20th century, though, Sicilian winemakers focused on quantity and not quality, following the money that came from being bulk wine suppliers to Europe and Asia. However, the 1980s saw a growth of interest in improved viticulture and winemaking. As a result, today Sicily is the home of some of our favorite Italian wine producers (or “Italian related” — Sicily is an autonomous region in Italy, after all).

Join us this Thursday from 5:00 to 6:30 PM as we taste some Sicilian wines. This is a free walk-up tasting that you can enjoy anytime in the hour and half.