From Wall Street Journal article written by Lettie Teague:
ON MY FIRST TRIP to Sicily about 12 years ago, I had lunch at a restaurant in Palermo. The wine list featured two choices: Corvo Rosso and Corvo Bianco, the same two Sicilian options then found in most American restaurants and stores. Fast-forward a few years and now complex, serious Sicilian reds abound on both sides of the Atlantic—while Sicilian whites are still largely unknown.
Even savvy oenophiles like my friends Eberhard and Paulette aren’t familiar with these island wines. When we got together for dinner a few weeks ago and I suggested ordering a white wine from Mt. Etna, they were clearly skeptical. “It’s a lot like Chablis,” I said reassuringly.
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