4 and 6 bottle levels   $20 (member price $17)
80% Grillo, 10% Catarratto, 10% Inzolia   18.0% ABV

Vino Venue will visit Cantine Florio in October. It’s on the sun swept western tip of Sicily, much closer to Africa than to mainland Italy, and the cuisine reflects that, as cous cous is one of their traditional starches. Cantine Florio was the 1st winery to produce Marsala, having been established in 1833. (They still have 1840 vintage Marsala in stock!) Their tasting room, with sand floors and soft white lighting is beautiful.  This off-dry wine has notes of raisins, vanilla, almonds and citrus. It sees 24 months in used Slovenian oak. The screaming acidity balances the residual sugar, so you can enjoy it before, during or after dinner.

Food Pairing Suggestions:
This is not your mama’s cooking wine! Not only is this a delicious aperitif but believe it or not, this fortified dry Sicilian pairs perfectly with the fish of the region; try it with a Sicilian-style fish stew or grilled fish topped with tomatoes, olives and capers. Dry marsala can also surprisingly stand up to other hard to pair foods like roasted Brussels sprouts with pancetta and Pecorino, asparagus wrapped in Prosciutto or fish cous-cous. And of course you can’t beat it’s delectable digestif properties pairing beautifully with chocolate, nuts, smoked meats olives and a variety of cheeses from goat, smoked Gouda and Gruyere to Swiss, Fontina, Emmenthal and Danbo.