September in Sicily is a month of transition. Here at Baglio Diar, we continue harvesting grapes for our organic Sicilian wines—a process that began in early August, when summer still warms the earth, but the days are slowly starting to grow shorter.
During this time, the table also takes on a new look. On one hand, we rediscover the freshness and aromas of the sea; on the other, the first warm, comforting dishes of fall begin to make their appearance.
It’s the perfect time to explore two great culinary classics: Trapani-style seafood couscous and porcini mushroom risotto, paired with two of our winery’s most iconic wines.
SEPTEMBER IN THE TRAPANI AREA: FISH COUSCOUS AND THE TRADITION OF THE GHIOTTA
In the province of Trapani, September brings with it the unique atmosphere of the Cous Cous Fest, an event that celebrates the signature dish of San Vito Lo Capo and our entire region.
Trapani-style seafood couscous embodies the essence of Sicily: a profound fusion of cultures. The semolina, kneaded by hand, harkens back to Arab tradition, while the sauce celebrates the deep-rooted connection to our sea.
The soul of the dish lies in the “ghiotta,” the traditional fish broth made with grouper, scorpionfish, or vopa, enriched with tomatoes, garlic, parsley, and chopped almonds. The result is a rich, fragrant sauce with a deeply intense flavor.
WHAT WINE GOES WELL WITH TRAPANI-STYLE FISH COUSCOUS?
To bring out the complexity of the ghiotta, we recommend pairing it with our Dry Zibibbo Fantasia: an aromatic, savory organic white wine with pronounced minerality.
- Why does this pairing work? An intense sauce like the “ghiotta” calls for a wine with character. A white wine that’s too light would risk getting lost. Thanks to its bold aromatic profile, Fantasia complements the dish with personality. Its natural freshness cleanses the palate of the richness from the fish and olive oil, while its savory note creates a perfect, harmonious contrast with the sweetness of the semolina and almonds.
RISOTTO WITH PORCINI MUSHROOMS: SCENTS OF FALL AND THE PERFECT CREAMY FINISH
When the days grow cooler, your mind immediately drifts to the scents of the forest, the creaminess of the rice, and that creamy finish with butter and cheese that brings out the umami of the porcini mushrooms to the fullest. It’s the perfect comfort food for those first Sundays of fall.
THE SURPRISING PAIRING: RISOTTO WITH PORCINI MUSHROOMS AND NERO D’AVOLA
For this great classic of Italian cuisine, we’ve chosen to pair it with an exceptional red wine: our Nero d’Avola Nedda.
Since it’s a red wine, you might wonder: doesn’t it risk overpowering the delicate flavor of the mushrooms?
The answer lies in Nedda’s structure:
- High Drinkability: A wine with fragrant, ripe fruit, featuring vivid notes of plum and cherry.
- Soft Tannins: A smooth tannic profile and pronounced freshness make it easy to drink and never overpowering.
- Why do Nedda and porcini mushrooms pair so well? The creamy texture of the risotto adds softness and richness. Nedda’s fresh, acidic edge restores perfect balance to the palate, while its soft tannins complement the rice’s texture without overpowering the mushrooms. Finally, the subtle spicy notes of Nero d’Avola blend harmoniously with the long, pleasant aftertaste of the porcini mushrooms.
BRING THE AROMAS OF SICILY TO YOUR TABLE
Whether you’re planning a seafood dinner to bid farewell to summer or an autumn lunch featuring the flavors of the forest, the choice of wine makes all the difference.
Discover Fantasia and Nedda on our Baglio Diar e-commerce site and have them delivered right to your door.