Caldora Pinot Grigio Terre Siciliane IGP 2023

Caldora Pinot Grigio Terre Siciliane IGP is a vibrant and refreshing white wine crafted from handpicked Pinot Grigio grapes grown in Sicily. This wine presents aromas of crisp green apple, pear, and a touch of citrus blossom. On the palate, it is light and zesty, with bright acidity, subtle minerality, and a clean, dry finish. A versatile wine that pairs beautifully with a wide range of dishes, making it an excellent choice for any occasion.

Type: White Wine
Style: Crisp, Refreshing
Grape Varietal: Pinot Grigio
Tastes Like: Comparable to a Sauvignon Blanc, with green apples, citrus, and a clean mineral finish.
Alcohol Percentage: 12.5%
Closure: Screwcap
Size: 750mL
Region: Sicily, Italy
Terroir: Sandy and clay-rich soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Caldora is a well-regarded winery in Sicily, renowned for producing fresh and approachable wines that reflect the region's sun-drenched terroir.

Seafood: Grilled prawns or seafood salad.
Poultry: Lemon herb chicken or turkey wraps.
Vegetarian: Caprese salad or zucchini fritters.
Meat: Prosciutto and melon or light charcuterie.

Ricotta: Fresh and creamy, enhancing the wine's crispness.
Goat Cheese: Tangy and light, complementing the wine's acidity.
Feta: Salty and crumbly, providing a delightful contrast.
Brie: Mild and soft, pairing well with the wine's fruitiness.

Insalata di Mare (Seafood Salad)

This light and refreshing seafood salad, featuring a mix of prawns, calamari, and mussels, is a perfect match for a crisp and mineral-driven white wine like Cantina Diomede Canace Puglia Nero di Troia. Its bright acidity complements the fresh, zesty flavours of the dish.

• 300g prawns, peeled and deveined
• 300g calamari, cleaned and sliced into rings
• 500g mussels, cleaned and debearded
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 1 small bunch of parsley, chopped
• Salt and pepper, to taste
• Lemon wedges, for serving

1. Prepare Seafood: In a large pot of salted boiling water, cook the prawns for 2–3 minutes until pink and opaque. Remove and set aside. Cook the calamari for 2–3 minutes until tender. Remove and set aside. Add the mussels to the pot and cook until they open, discarding any that remain closed. Remove and set aside.
2. Sauté Garlic: Heat olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Combine Ingredients: In a large mixing bowl, combine the prawns, calamari, mussels, sautéed garlic, lemon juice, and zest. Toss gently to coat.
4. Season: Add salt and pepper to taste and sprinkle with fresh parsley.
5. Serve: Transfer to a serving dish and garnish with lemon wedges. Serve chilled or at room temperature.

The vibrant citrus and fresh seafood flavours of this dish are perfectly complemented by the crisp acidity and balanced minerality of a white wine, creating a light and flavourful pairing.