Two Wines from Sicily with Dishes to Match

Michele and I have been enjoying Sicilian wines matched with some dishes which are not traditional to Sicily. The wines are versatile and can go with a wide variety of foods.  Below  are two wines and three of the dishes we matched with them.

Sicilia DOC “Dalila” Stemmari 2020 made from Grillo, a native Sicilian grape, and locally grown Viognier, a variety that originated in the Rhone Valley. The Grillo is harvested in mid-September. 70% of the grapes are destemmed and soft pressed while the other 30% undergoes maceration on the skins for several hours and then decantation of the must.  Selected yeasts are added and fermentation is carried out at a controlled temperature of 60°F for several days, followed by maturation in stainless steel tanks.
Viognier is harvested around the first week of September. The grapes are destemmed and soft pressed and undergo decantation at 54°F for several hours. Selected yeasts are added and fermentation is carried out in 3-year-old barriques with light toasting, followed by long maturation in oak with periodic batonnage. 
The wines are blended after maturation, and then aged in stainless steel for an additional few months. The wine then remains in bottle until it is ready for release. The wine has hints of tropical fruit, peach, apricot, and citrus fruit with a note of honey.

We had this wine with Crostini topped with Butter and Anchovies.

Followed by Michele’s homemade Stracci Pasta with a Thousand Herbs, a recipe from her book, A Fresh Taste of Italy.

Sicilia DOC Nero d’Avola 2020 Lamǔri. Tenuta  Regaleali made from 100% Nero d’Avola at 450 to 750 meters.  The soil is sand silt-deep clay.  Fermentation is in stainless steel at a controlled temperature, maceration lasts for about 12 days. Malolactic fermentation is completed. The wine is aged for 12 months in 225 liter French oak barrels -Allier and Tronçais- 20% new and 80% second and third passage. The wine has hints of blackberries, blueberries, and cherries with a note of spice and a long lasting finish.

Last but not least was Lamb Roasted with Peppers, Cherry Tomatoes, Eggplant and Onion