Wine of the Week:
2011 Nerocapitano FrappatoRegion:
IGT Sicilia, ItalyPrice:
If you have not yet discovered Frappato, a Sicilian
red grape, which makes the most deliciously refreshing light bodied red wines,
now is your chance.
This week’s wine — the 2011 Nerocapitano Frappato, IGT Sicilia is the perfect wine for pizza or pasta.
Pretty pale crimson
in color. Vibrant, bright and refreshing were three words that kept echoing in
my mind as I savored this delicious Sicilian Frappato a few weeks ago. The nose
is a wonderful orchestra of floral notes, lively red cherry fruit, raspberries,
wild strawberries, hints of smoke and leather as well as a strident savory
minerality that anchors the wine. Flavors mirror the nose, with a more
pronounced savoriness. Tannins are ripe and gently frame the wine. Long, savory
At the table: My absolute favorite
pairing with this Frappato wine is pizza, basically any tomato based pizza – as
Frappato has enough acidity to balance the tomatoes. Pasta also works well. I
especially like pasta with Puttanesca sauce. But experiment for yourself. You
can enjoy this wine with a myriad of different dishes.
About Nerocapitano and this Frappato Wine: Frappato is an
indigenous Sicilian grape variety. As mentioned earlier it makes deliciously
refreshing, lightly colored, light-to-medium bodied aromatic red wines with a
distinct savory minerality. Recent DNA profiling has shown that one
of Frappato's parents is actually Sangiovese.
is an artisan wine, essentially a natural wine. It is produced by Lamoresca – a small wine and olive estate on the inland
Grapes are farmed according to biodynamic principals. Only natural
yeasts are used to best express the terroir of the vineyards, which are
situated at an incredible 1300 feet above sea level. After fermentation the
wine was aged for 12 months in cement vat. Unfined and unfiltered with no
(Images: Mary Gorman-McAdams)