Nerello Mascalese

Caponata is a Sicilian eggplant dish with sweet and sour flavors from vinegar, capers, and sometimes raisins or pine nuts, creating a complex flavor profile that demands beverages with bright acidity. The tanginess and Mediterranean vegetable flavors pair beautifully with Sicilian wines that can match the dish's acidity while complementing its rustic character.

Pasta alla Norma is a classic Sicilian dish featuring eggplant, tomato sauce, basil, and ricotta salata, creating a harmonious blend of savory, slightly sweet, and tangy flavors. The recommended wine pairings complement the dish's Mediterranean profile with medium-bodied reds that have enough acidity to cut through the richness while matching the tomato sauce's acidity and the eggplant's earthy character.

Sicilian caponata is a sweet and sour eggplant dish with complex layers of flavor from vinegar, capers, olives, and celery. The wine and beer pairings complement the dish's acidity and vegetable flavors while providing refreshing counterpoints to the rich, tangy profile.

If you could bottle the essence of a volcano, it might taste something like this. Alta Mora (meaning 'high black') refers to the high-altitude black volcanic soils of Mount Etna where these vines struggle to survive – and produce something magical in the process. This is wine with a genuine sense of place, made from indigenous Nerello Mascalese grapes grown on the slopes of Europe's most active volcano. The Cusumano family, already established winemakers in other parts of Sicily, started this project to showcase the unique terroir of Etna. The result is a wine that balances elegance with wild energy – think Pinot Noir's sophisticated cousin who has a slightly dangerous past. There's a mineral intensity here that can only come from volcanic soil, along with a freshness that defies Sicily's warm reputation. For anyone tired of the same old international varieties, this bottle offers a fascinating detour into one of Italy's most exciting wine regions.