The Moscato Liquoroso (minimum 22% alcohol) is a fortified wine. This Italian wine combines the sweet and fruity strength of the Muscat grapes with the warmth and roundness provided by the alcohol. Drink this Moscato Italian wine at 6-8°C (42.8-6.4°F).



This another cousin from the Moscato family. It is a seductive and very aromatic Italian wine that is fulsome, elegant, and extremely pleasant. It is a treacherous wine though with its minimum alcohol of 16.5%. Drinking temperature for this Moscato Italian wine is 6-8°C (42.8-46.4°F).



Moscato Di Pantelleria Italian WinePantelleria is one of the many islands that lie off the coast of Sicily near Trapani. Two quite surprising wines are made here which seem to hark straight back to the time of the ancient Greeks. Both use the native Zibibbo Muscat grape as the basic material. The Moscato Naturale (minimum 12.5% alcohol) both tastes and smells of Muscat grapes. The Moscato Vino Naturalmente Dolce uses partially dried grapes in its making, which increases the alcoholic content to a minimum of 17.5%.

There are also gorgeous Spumante and Liquoroso type wines. Serve all these Muscat wines with desserts that are in themselves not too sweet or as an after dinner liqueur. Drink this Italian wine at 6-12°C/42.8-53.6°F (the sweeter the colder).

The Passito is only made from partially dried grapes. This is an extremely sensual Moscato that has much strength, sultry fruitiness, and warmth (minimum alcohol 14%). There is also a sweeter Liquoroso with not less than 21.5% alcohol. The very best wines have ‘Extra’ added to their names. These must be of outstanding quality and finesse and contain not less than 23.9% alcohol. Drink this Italian wine at 8-10°C (46.4-50°F) for the Passito and 6-8°C (42.8- 46.4°F) for the Liquoroso.



This is certainly the island’s best known wine. Alcamo originates from the area between Trapani and Palermo in the north western part of Sicily. This Italian wine is made from Catarratto Bianco (Commune/Lucido) to which Damaschino, Alcamo.

Grecánico, and Trebbiano may have been added. The colour is pale yellow with a hint of green and the bouquet is barely discernible. By contrast, the taste is fresh, juicy, pronouncedly fruity, and mellow. Drink this Italian wine at 10-12°C (50-53.6°F).



Marsala Wine SicilyWithout doubt this is he oldest and best known fortified wine from Sicily, and perhaps the most English in style. The man behind the success of this famous wine is the Englishman John Woodhouse who first brought this liqueur wine to Britain. Another Englishman, Benjamin Ingham, first adapted the solera system (used for sherry) for use with Marsala. The must from pressing grapes such as Grillo, Catarratto, Pignatello, Calabrese, Nerello, Damaschino, Inzolia, and Nero d’ Avola is distilled with pure wine alcohol to make Marsala. The following types are recognised.

-Italian wine Marsala Fine: at least one year old and 17% alcohol

-Italian wine Marsala Superiore: at least two years old and 18% alcohol.

-Italian wine Marsala Superiore Riserva: at least two years old and 18% alcohol.

-Italian wine Marsala Vergine/Solera: at least five years old and 18% alcohol.

-Italian wine Marsala Vergine/Solera Stravecchio/Solera Riserva: at least ten years old and 18% alcohol.

Each type has its own character, colour, nose, and taste, depending on the grapes used, sugar content of the must, the amount of wine alcohol added, and duration of the ageing process. Drink this Italian wine at 8-18°C (46.4-64.4°F) depending on personal preference, the type of wine, and the dish with which it is served.