Montreal Gazette

WINES OF THE WEEK

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Every week, Bill Zacharkiw identifies his top wine picks available at the SAQ and offers ideas for food pairings.

UNDER $16

Sicilia IGT 2016, Nari, Nero d’Avola/Petit Verdot, Firriato, Italy red, $9.50, SAQ # 11905809: Once again, one of the best under-$10 wines at the SAQ, if not the best. Tightly layered and ripe tannins, dark fruit and spice. Lots of complexity, zero makeup, and dry. This is pure fruit and a delicious wine that I would still recommend if it were $5 more. Grape varieties: nero d’avola, petit verdot. Residual sugar: 2.6 g/L. Serve at: 18 C. Drink now. Food pairing ideas: entrecôte, lamb chops.

$16-$20

Sicilia 2015, Nerello Mascalese, Vurria, Di Giovanna, Italy red, $19.85, SAQ # 11577366: Organic. A much more playful version of the nerello mascalese grape, grown not on Etna, but in the interior of Sicily. So fresh and fruit-driven, with ripe cherry and strawberry notes, and a complex finish of pepper, pomegranat­e and orange peel. Tannins have some grip as well. One of the more interestin­g under-$20 reds you’ll find. Grape variety: nerello mascalese. Residual sugar: 1.9 g/L. Serve at: 16 C. Drink now-2019. Food pairing ideas: pasta with tomato sauce, vegetarian pizza.

$20-$25

Sicilia IGT 2016, Grillo, Tami, Italy white, $22.35, SAQ # 12797651: This is why I love the grillo grape so much. A blend of fruit that mixes the freshness of citrus notes with more exotic notes of apricot. Great texture and drinkabili­ty. Grape variety: grillo. Residual sugar: 1.8 g/L. Serve at: 10 C. Drink now. Food pairing ideas: apéritif, lighter seafood.

$25 AND UP

Etna 2013, Archineri, Pietradolc­e, Italy red, $44, SAQ # 12920402: So beautiful. Made from 80- to 100-yearold vines, this is a great example of why many compare the nerello grape with nebbiolo. Shows faded roses and distant cherries on the nose, tannins are grippy but yielding, and there’s exceptiona­l length. Grape variety: nerello mascalese. Residual sugar: 1.9 g/L. Serve at: 16 C. Drink now-2023. Food pairing idea: roasted veal with herbs and sun-dried tomatoes.

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