Sicily is one of the most visually attractive regions of Italy but lately is becoming equally known for its moderately priced table wines made from indigenous grapes grown in its rich volcanic soils.

Our first encounter with Sicilian wines began in the 1970s with the ubiquitous and inexpensive Corvo wine often seen on red-checkered tablecloths in Italian restaurants. Diners were served the classics of spaghetti and meatballs, lasagna and eggplant parmigiana, all slathered generously with a rich red tomato sauce. Our young palates enjoyed the wine and food pairing that introduced us to enjoying wine at dinner.