Inzolia is a white grape most likely native to the island of Sicily, an Italian island off the toe of the boot of the mainland. It is also grown in Tuscany where it goes by the name Ansonica. In Sicily, Inzolia is most notably used in the production of Marsala wine, partly due to the vine’s ability to produce high yields. In more recent years, it has become more common for it to be in blends with Catarratto and Grillo or made into single varietal wines. This transition can be attributed to an intentional reduction in yields to produce more flavor and texture concentrated wines. Records indicated the grape has been grown on Sicily since at least the late 17th century. For as old of a grape as it is, and for as much genetic research has been conducted on it, there is a tremendous lack of information about Inzolia. Many assumptions have been disproven but not many new conclusions have been drawn.
This week, I chose a bottle of 2021 Tenuta Sallier De La Tour Inzolia from Sicilia, DOC.It was a pale lemon color with obvious petulance. On the nose, there were bright citrus notes of lemon and white grapefruit, as well as honeysuckle, pineapple, and ripe pear. When I tried this dry, moderate alcohol wine, all those tiny little bubbles helped to decrease the acidity while adding texture. Prior to trying the wine, I decided to use it in cooking my dinner of saffron cream scallops. The recipe called for olive oil, butter, and heavy cream. The acid content in the wine helped moderate the heavy fats and allowed the sweet scallops to shine with the pinch of saffron threads. The citrus notes complimented the seafood wonderfully. The volcanic soil of Sicily added depth to this wine by imparting a lean minerality. After sipping the wine, its flavors gradually faded from the palate. This was yet another week I chose a wine that could allow me to keep holding on to the summer season I still am not ready to say goodbye to.