Third-generation Sicilian winemaker Fabio Sireci and former New York City restaurateur Melissa Muller have created a garden of eating with wine and foodstuffs grown on the western slopes of Sicily. This passito is a blend of dried Nero d’Avola and Perricone grapes that produces fragrant flavors of crushed blackberry and boysenberries that are sweet and juicy but with only 13.5% alcohol – think of it as “Port light.” Try it with Stilton cheese.
93 Roger Morris
Feudo Montoni, Terre Siciliane Passito Rosso (Sicily, Italy) NV ($77, Wilson Daniels)
By Roger Morris
