The grape of Grillo is one of the most widely planted white varieties of the island of Sicily. Some sources say it is native to the island, where others state that the grape is coming from Puglia. Nonetheless, the grape is now an integral part of the winegrowing industry on Sicily, where it is featured in the fortified Marsala, blended with Chardonnay or shines as a single blend.
Grillo can withstand the heat that comes with the dry Sicilian summers and uses its thick skin to ensure that its juice will not evaporate. From the end of the 20th and the beginning of the 21st century, the focus was put more on Sicily’s quality wines, rather than on its quantity. The declining of Grillo vines has been put to a stop and replanting occurred throughout the island. Resulting in wines balanced by exotic fruit, citrus, minerality, flowery and herbaceous notes.
Aromas
Tropical fruit aromas such as pineapple, apricot and peach can occur, along with minerality such as flint (due to the volcanic soil of Sicily), citrus notes like lemon, grapefruit and green apple. Apart from that you can find acacia blossom and some fresh thyme.
Wine type
Medium bodied white wine
Colour
Medium golden
Food match
Due to the rounder aromas of the exotic fruit characters and the crispy acidity the wine will match perfectly with different kinds of fish, think of salmon or grilled swordfish with a sauce of lemon. For the same reason the wine will match well with lighter meats such as poultry or even veal, but then you would need a Grillo more on the stronger side, preferably aged on some oak. These rounder versions can work well with creamy white cheeses too.
When looking at Grillo wines that are a bit higher in their acidity and expression of citrus fruit, it can cut trough the fat of the fried Arancini as well, this typical Sicilian street food will be a match made in heaven especially when filled with mozzarella. This same type of acidity will rinse the mouth when eating a classic Italian carbonara as well!
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