A great source of pride for me is that I am one-quarter Italian (the rest vaguely “Transylvanian”), and at least part of my Italian heritage is from Sicily. That said, even without my personal bias, I could not give a stronger recommendation to begin trying the stunning wines produced on that island. In recent decades, Sicilian wine has experienced a real revolution in quality, and there are several really exciting producers making tasty juice that is affordable, versatile, and age-worthy. I personally cannot get enough of Nerello Mascalese. Maybe I have a thing for wine made on an active volcano. Maybe it’s in my blood. Read my story on Sicilian wine, for Food Republic, here.