Written By Treve Ring Fortified Wine / Libations Dec 19, 2010 Carlo Pellegrino Passito de Pantelleria SHARE VIA: Facebook Twitter PinterestPantelleria Island, Italy $25-30 for 375ml +563825 available at BC Liquor Stores & Private Storeswww.carlopellegrino.comA pretty common holiday scenario: friends over for dinner, perhaps impromptu, you’re all indulging in the merriment of the season, you want to uncork something a little special for post-sup conversation and lingering over cheeses. Everyone expects port, icewine is expensive, so why not surprise with a little gem from this Italian island 100 km off Sicily?It’s my belief that dessert wines are incredibly underrated. Carlo Pellegrino certainly agrees with me. He has invested considerable resources – monetarily and timely – to revive the tradition of southern Italy’s famous dessert wines. Founded in 1880, the Pellegrino family farms stretch for more than 300 hectares, and use grapes from over three hundred growers across the island. This fortified dessert wine, made from a minimum of 20% naturally sun-dried grapes, is Italian Zibibbo, akin to Muscat of Alessandria. The elegant and honeyed nectar is dense with golden raisins, perfumed quince and dried apricots. There’s a floral and spicy tangerine theme throughout. The palate is juicy and lush, with good acid to balance, and the finish lengthy with wafts of butterscotch. Hello fruitcake! Or enjoy any time of year with soft cheeses and dried fruits.Rating: (click here to see what our wine ratings mean)EATrecommendsCarlo Pellegrino Passito de Pantelleria DOCThis fortified dessert wine, made from a minimum of 20% naturally sun-dried grapes, is Italian Zibibbo, akin to Muscat of Alessandria. The elegant and honeyed nectar is dense with golden raisins, perfumed quince and dried apricots. There’s a floral and spicy tangerine theme throughout. The palate is juicy and lush, with good acid to balance, and the finish lengthy with wafts of butterscotch. Hello fruitcake! Or enjoy any time of the year with soft cheeses and dried fruits.Dessert WineFortified Wine SHARE VIA: Facebook Twitter Pinterest Written By: Treve Ring Treve Ring is a wine writer, editor, judge, consultant and certified sommelier, and has been with EAT Magazine for over a decade. In addition to her work with EAT, she is a Wine Critic and National Judge for WineAlign, ... Read More You may also like Fortified Wine April 28, 2017 Madeira: intense, indestructible… and overlooked What comes to mind when you hear “Madeira wine “? If anything, it’s likely to be a dusty bottle sitting alongside the Marsala, balsamic vinegar ... Read More Dessert Wines / Fortified Wine / Red Wine / Rosé / Sparkling Wine / White Wine February 4, 2013 Westside Wine Trails – Sip With Your Sweetheart Event The Westside Wine Trail wineries return for their annual Sip with Your Sweetheart Event in celebration of Valentine’s Day. All nine wineries of ... Read More Food Pairings / Fortified Wine December 7, 2012 Wines of Worth: Sherry + Food I was thinking about this week’s topic, as I so often do, over a late night drink. In my glass? Palo Cortado Sherry. On my plate? Salty Grana ... Read More Fortified Wine February 21, 2012 Bodegas Hidalgo Manzanilla La Gitana I love sherry. Ancient, lengthy, site-specific, traditional, rare, haunting, lingering, unique. What’s not to like? People complain that it’s too ... Read More Fortified Wine February 9, 2011 Gonzales Byass Noe Pedro Ximénez, VORS Pedro Ximénez , or PX as it’s affectionately called, epitomizes the adage that a little goes a long way. Made from a white grape with the same ... Read More Fortified Wine September 16, 2010 M. Chapoutier Banyuls Rouge 2007 Think you know the Grenache grape? Think again mon ami. This dessert wine is 100% Black Grenache, made into a Vin Doux Naturel (Naturally Sweet ... Read More Comments are closed.