The Italian Islands of Sardinia and Sicily are in many cases a chance to discover new flavors and styles of wine making it a pleasurable quest for many wine lovers. With so many wine regions to learn about these Islands may be jostled to a lower rung on the wine learning ladder. The beauty of the Islands is the wide range of grapes which bring with them a style for everyone's drinking pleasure. From a historical perspective the Islands of the Mediterranean have experienced a great deal of influence from foreign visitors and over time the visitors introduced their grape varieties so that today we find traces of Greek, French and Spanish grapes among others. These all add to the diversity of the flavors in the wines.

A wine tour of Sardinia takes one on a phenomenal journey of pleasures that surpasses production zones and wineries. The wine routes of the island lead to fantastic landscapes where viticulture has been in existence since pre-Roman times. From the Romans to the late Sardinina-Piedmontese Tuscan and Genovese kingdoms, the Benedictine monks, and the Spaniards, all have contributed to expand and introduce new wine making practices. The island's horizon is never monotonous and at times displays or hides the remote and unique complexities that make up this Mediterranean Island.

Every wine producing region has its stars to show off and Sardinia is no different in that regard. The most noted white grape is the Vermentino, with its delicate aromas of fruit and hint of almonds in the finish; it is a wine to be savored when young. There are a couple of options to consider for this grape; the Vermentino di Sardegna, a wine produced from grapes throughout the island. A nice starting point when first trying Vermentino is the La Cala Vermentino di Sardegna 2008 a fresh, aromatic wine with low alcohol and a nice fit at the table with light fish or chicken dishes. The big brother to this one is the Vermentino di Gallura which is one of only five white DOCG classified in Italy. This is a step up in finesse; the richness of the granite decomposition of soil and the microclimate where the original grapes are grown in the northern tip of the Island gives this one its regality. One to look for is the Capichera Vermentino di Gallura 2007, a nice example of the intensity to be found. It is certainly one you can enjoy while ramping up the flavor meter on seafood dishes.

The Island is not limited to whites. Stopping by your neighborhood Vino 100 you will unearth some of the Island's reds rewarding to the novice or the oenophile.

The vineyards around Alghero, a port on the western side of the Island, include Cannonau, the most famous red wine produced in Sardinia. It is believed to be the Grenache grape transplanted from Spain and depending on the vineyard site can also be made as a dessert wine. For your first adventure with the wine the Argiolas Cannonau di Sardegna Costera, which, has a bright berry personality with a little earthiness, smooth tannins and a dry finish. The Sella and Mosca Cannonau di Sardegna Riserva takes the intensity meter up a couple of clicks. There is a little more grip to the tannins, fruit with plum-like flavor and a slightly dried fruit finish. This one definitely prefers food especially meaty beef and mature cheeses.

The Algero region also is producing some wonderful Sauvignon Blanc, world class Cabernet, and a number of dessert wines; both red and white. Stop by your neighborhood Vino 100 to taste what's happening with their selection of Sardinian wines and learn more about this marvelous Island.

To the south lies the Island of Sicily, an island too often associated with the Mafia, and overlooked for its wines. Sicily is different than many other wine producing regions because of its proximity to the equator and the resultant hot climate. Sicily has the most grape acreage of the twenty regions in Italy; however, many of the grapes are grown for raisins and nearly 90% of the wines produced are dessert wines. Most food aficionados are aware of Marsala, but beyond that, Sicily has been under explored by most wine drinkers. It doesn't help that for many years, only a select few table wines even made it to the U.S. market. Fortunately, each year brings us more opportunity to enjoy some of the wonderful wines Sicily has to offer.

Because of its history and the visitors to the Island such as the Phoenicians, Greeks, Romans Spaniards and more; Sicily offers a host of grape varieties unfamiliar to many. One of the most important native white varieties is the Insolia which is planted primarily on the western side of the Island and is often the backbone of many white blends from Sicily. It is a grape that typically exhibits a fair amount of minerality, stone fruit flavors and a soft acid structure. A pair well worth trying are the Mezzo Giorno Insolia-Chardonnay, a 70/30 blend of the two grapes fermented and aged totally in stainless steel to preserve the freshness of the wine. It is a medium-bodied wine with enough acid zip to pair well with grilled fish or seafood risotto. The second is the Tasca d'Almerita Regaleali Bianco IGT Sicilia 2008, a blend of 40% Insolia, and 30% each of two other native varieties, Catarratto and Grecanico. This wine is wonderfully fresh and vibrant, medium-bodied and possesses a super clean finish. Not surprisingly, this is another wine made to drink with seafood.

Those looking for a red will be rewarded by seeking a couple of Sicilian treats. For the everyday wine, open the screw top of the Cusamano Nero D'Avola 2007; it says Pizza or Burgers…no more...it is filled with sweet, dark berry fruit, is a soft medium-bodied wine that finishes dry despite its intense fruitiness. If you are in search of a more serious version of the wine try the Morgante Nero d'Avola 2007, adding some spice, mint and density to the style it is made for slightly different cuisine. You may want to open this one with some whole tomato sauce pasta dishes, even with some meats thrown into the mix…yum! There are so many exciting wines coming out of Sicily to try that a stop at Vino 100 will allow for exploration and tasting experiences sure to please the curious wine drinker.

No excursion into talk of Sicilian wine would be complete without a glimpse of Marsala, one of the more underappreciated wines, especially when it comes to the dinner table. Produced in western Sicily, Marsala is the name of the region as well as a city in the center of the production zone. There are a number of indigenous grapes used in the production with Grillo, Catarratto and Insolia being some of the more important. The wine is fortified with brandy to bring the alcohol to between 17% and 21% and is classified by age and sweetness. It is also an in perpetuum process, similar to the solera method used for Sherry, meaning each new vintage is blended with a number of past wines to maintain consistency in style. The more common styles are the Fino which has very little aging, Superiore with at least two years aging and 1% higher alcohol and the Superiore Riserva with 4 years aging. The primary difference found with these wines is the thickness escalating through the classifications and how much better they cling to foods when used in cooking. It is well worth the higher price in one man's opinion. Since most recipes call for a small amount, a bottle of high quality Marsala lasts a long time. Although many stores don't stock Marsala, stop by your Vino 100 and they will be happy to discuss a special order for you.

Try some pasta with fresh tomatoes or some Pecorino Siciliano cheese alongside some Sicilian wines to add a new dimension to your wine drinking experience.

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