© Neil Weightman


I don't often see much on Sicilian wines. So when I came across this piece on Sicily's diverse wines and winemaking, I decided to save it.

Jack Felber of the Gloucester Daily Times wrote the piece.In the 1700s, several British families famous for producing port dominated the Sicilian wine-making industry with their development of fortified wine - marsala - made much in the same way as port. Marsala is probably the most usually recognized wine from Sicily if, for no other reason, than from the popular entree of a decade or so ago, veal marsala, a sauteed dish of veal medallions, mushrooms and reduced marsala wine.The piece goes on to point out that marsala has become a respected dessert wine.

I hadn't realized that Sicily is Italy's largest wine-producing region. The emergence of the European Union changed the economy of Sicily's wine industry - to cater to international demand.

Read about it. Posted by: Doreen    Source

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