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Cantine Petrosino Grillo DOC 2022
Cantine Petrosino Grillo DOC 2022
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Description
Description
Cantine Petrosino Grillo DOC is a fresh and aromatic white wine from Sicily, Italy, crafted from 100% Grillo grapes. This light to medium-bodied wine offers vibrant aromas of citrus, tropical fruits, and white flowers, with a crisp palate featuring notes of lemon zest, green apple, and a touch of salinity, balanced by lively acidity and a refreshing finish.
*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.
Wine Details
Wine Details
Type: White Wine
Style: Crisp, Aromatic
Grape Varietal: Grillo
Tastes Like: Comparable to a Sauvignon Blanc, with citrus, green apple, and floral notes.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Sicily, Italy
Terroir: Sandy and calcareous soils
Aging: Stainless steel to preserve freshness
Serving Temperature: 8-10°C
Winery
Winery
Cantine Petrosino is a Sicilian winery dedicated to showcasing the unique character of local grape varieties. Their Grillo is a vibrant example of their commitment to quality and terroir expression.
Food Pairings
Food Pairings
Seafood: Grilled calamari, oysters, or prawns with lemon butter.
Poultry: Lemon herb chicken or turkey with citrus glaze.
Vegetarian: Zucchini fritters or asparagus risotto.
Meat: Pork medallions or veal piccata.
Cheese Pairings
Cheese Pairings
Feta: Salty and tangy, complementing the wine's crispness.
Goat Cheese: Fresh and creamy, enhancing the wine's floral notes.
Ricotta: Light and mild, balancing the wine's acidity.
Parmesan: Nutty and umami-rich, pairing beautifully with the wine's citrus flavours.
Recipe
Recipe
Zucchini Fritters
Ingredients:
- 2 medium zucchinis, grated
- 1 egg
- 1/4 cup flour
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh dill, chopped
- Salt and pepper, to taste
- Olive oil for frying
Instructions:
- Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes to release moisture. Squeeze out excess liquid.
- In a bowl, mix zucchini, egg, flour, Parmesan, dill, salt, and pepper until well combined.
- Heat olive oil in a skillet over medium heat. Drop spoonfuls of the mixture into the pan and flatten slightly.
- Fry for 2-3 minutes per side until golden brown. Drain on paper towels.
- Serve warm with a dollop of yoghurt or sour cream.
Tip: Pair with Cantine Petrosino Grillo for a delightful contrast of flavours.
