Natalie's Score: 88/100
Vintages Wine Panel: A 50/50 blend of the local grapes Grillo and Catarratto. Grillo is known for its full body, while Catarratto, when in the right hands, can produce fine, crisp and character filled wines. Together, it is a near perfect partnership. The result is a full bodied, fresh and crisp wine with citrus, yellow plum, pear, peach and sweet herb notes. Enjoy this lively wine with pan-fried fish or Cioppino (the Italian version of bouillabaisse). Catarratto is grown all over Sicily, and was once the principal grape of the sweet fortified wine, Marsala. This workhorse grape is now being called upon for its more refined qualities. It has a wide range of expressions depending on where it is grown, from crisp and refreshing versions with citrus and mineral tones to rich, full-bodied versions with more of a Chardonnay-like character. Grillo is a versatile, full-flavored white grape that is capable of producing aromatic and exceptional dry whites with a distinctly citrus character. Grillo makes a fine blending partner as well, adding dimension to a variety of other grapes. My note: A light, refreshing white that’s very Pinot Grigio-like. Aromas of white melon and pink grapefruit. Medium-bodied.
Grillo Catarratto food pairings: pesto, ham and melon, shrimp cocktail.
This Ajello Majus Grillo Catarratto 2007 was reviewed on February 28, 2009 by Natalie MacLean
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