The Tenuta Gorghi Tondi estate from Mazara del Vallo in Western Sicily produces a dessert wine (passito) called Grillo D’Oro (Golden Grillo). It is made from dried Grillo grapes which have been graced by muffa nobile (noble rot or botrytis). Bill and I had the pleasure of enjoying a bottle of the 2010 Grillo D’Oro with family and friends over the holidays. With aromas of dried apricots, figs, dates, candied orange peel and honey, this dessert wine evokes the fruits which have filled the market gardens of Palermo since the tenth century. In the mouth, it is velvety sweet, with an acidity that balances the sweet dried fruits and gives the wine freshness. It was the highlight of our dessert table, a perfect pairing with both the fig-filled Christmas cookies from Sicily called buccellati (laced with walnuts, pistachios, almonds, oranges and spices) and the buttery Christmas bread from Verona called Pandoro (golden bread). This wine would also pair well with milder veined cheeses (like a sweet gorgonzola), roasted nuts and dried fruits for dessert. Squisito!
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