We’re dipping into a summer feel in the middle of winter — turning up the heat and sitting down to a light fish dinner and crisp white wine. We started on this Donnafugata Grillo wine experiencing the barest whiff of freshness, and a lemon-lime attack on the palate. But over the course a half hour or so the wine warmed up and opened up into much more complexity. Honey appeared in the aroma, and the front palate became sweeter and fresher, with grassy herbs too. The lemon-lime extended itself into a chalky, long finish. Don’t serve this wine ice cold. Do try it with grilled, mild white fish. 90 points.

WHO: Donnafugata
WHAT: grillo
WHERE: Sicily, Italy
HOW MUCH: $23 [media sample]

About The Author

Becky Sue Epstein
International Editor

Becky Sue Epstein is Palate Press’s International Editor. An experienced writer, editor, broadcaster, and consultant in the fields of wine, spirits, food, and travel, her work has appeared in many national and international publications including Intermezzo Magazine, Fine Wine & Liquor, Art & Antiques, Luxury Golf & Travel, Food + Wine, www.wine-pages.com and Wine Spectator. She began her career as a restaurant reviewer for the Los Angeles Times while working in film and television. Epstein is also the author of several books on wine, spirits, and food, including Champagne: A Global History; Brandy: A Global History, and Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira, and Marsala.

Related Posts