There is absolutely nothing fancy in the making of this wine. Grapes are received, pressed, chilled and slowly fermented in stainless steel tanks under controlled conditions. This is good news. Why? Because then you just taste the best, purest expression of the grillo grapes in all their glory. From the south of Marsala, in Sicily (the very western tip of whatever it is that Italy’s ‘boot’ is kicking into the Med), it’s distinctive (think herbaceous tropicals and spicy fragrance) and full, rounded and savoury, perfectly fitting for the best fish cuisine.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Grillo
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Barbecued fish patties
- 600g boneless, skinless, firm white fish fillets
- 1/4 cup flat-leaf parsley leaves
- 1/4 cup pine nuts
- 1 small brown onion, grated
- 3/4 cup fresh wholegrain breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 egg, lightly beaten
- 2 tablespoons baby capers, drained
- Olive oil cooking spray
- 150g bag mixed salad leaves
- Tomato chutney or relish, to serve
- Preheat barbecue plate on medium heat. Place fish in a food processor. Use the pulse button to process until roughly chopped. Add parsley and pine nuts. Process until just combined.
- Transfer fish mixture to a large bowl. Add onion, breadcrumbs, parmesan, egg and capers. Season with salt and pepper. Stir to combine.
- Using 1/4 cup mixture at a time, shape fish mixture into 12 patties. Spray both sides fish patties with oil. Barbecue until cooked through. Serve with salad leaves and tomato chutney.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...