Confession: I mostly drink white wine when I’m relaxing after work. Red wine is pretty much confined to when I go out to dinner. But that might be changing because every glass made from Frappato, a red grape native to Sicily, makes me crave more, often. You might recall Frappato as a grape that’s part of Cerasuolo di Vittoria. It’s another fantastic Sicilian red made beefier with the addition of Nero d’Avola.
Frappato solo, as a contract to the brawny Nero d’Avola, becomes an extremely food-friendly, lighter-style red wine. I like it to have a slight chill when it hits the dinner table. The Frappato I recently had at Seattle’s Single Shot (my favorite new neighborhood restaurant) was from Valle Dell’Acate, an excellent producer. (Specifically, their 2012 “Il Frappato”.)
If you’re a fan of Pinot Noir or Gamay, Frappato is a grape that needs to get into your red wine rotation.
Images courtesy the winery.