This cool article of the week popped up in my email a few days ago.
This is what stuck out: the first sentence of the article from The Daily Sip:
“When you think live volcano do you also think vineyard? Probably not. But in the Etna region on the Mediterranean island of Sicily, there are vineyards on the slopes of Mount Etna, Europe’s tallest active volcano.”
Did you know there were vineyards on the slopes of Europe’s tallest active volcano? I certainly didn’t. And I didn’t even realize people made wine near volcanoes. Is it any good? What do grapes made using volcanic soil taste like? Smoky? Where are the tasting rooms? Can people get a tour of these vineyards? All questions running through my mind right now.
So I decided to dig a little deeper. I found a great New York Times article highlighting more information on these volcanic wines that says the following:
“Energy characterizes these wines. Prosaically, it’s a freshness that comes from lively acidity. I prefer to think they are the tense expressions of a people ready to rise up and bolt at a moment’s notice — though perhaps we can take heart that the volcano has not spewed significant ash for at least a few weeks now.”
From these perspectives I gain these volcanic wines based out of the Mount Etna region are supposed to be very vibrant, surprising, intense wines.
Specifically, the cool article of the week highlights that you can take the volcanic wine and use it for cooking with fish. specifically halibut, swordfish or tuna. Sounds delicious to me!
Here’s another article from Food & Wine on the Mount Etna wines if you’re curious for more information on them. I must say, it’s fascinating to see that the wine is made from an area of extremes… Someday I will try a glass of it. Have you tried any of the Etna wines?