From Sicily, Reds Worth the Hunt
DAL NEW YORK TIMES
The transformation of the world of wine in the last 20 years has been simply astounding. Consumers have been blessed with a profusion of wonderful wines from sources that few would have predicted as recently as the turn of the century. Case in point: Sicily.
Sicily has always been a prodigious fount of wine. That was part of the problem. What poured forth in such quantity was cheap, bad and easy to dismiss: heavy reds, dull whites and sweet wines that traded on famous names (Marsala, Moscato di Pantelleria and Malvasia Delle Lipari) but rarely delivered.
