Episode 318 of I’ll Drink to That! has been released and it features Salvino Benanti of the Benanti winery on Mount Etna in Sicily.
Today the interest in wines from Etna is at a high pitch, with sommeliers and retailers both embracing the wines as staples of their Italian offerings. But it wasn’t always so, and in fact it wasn’t even so in the 1980s and 1990s, when the Benanti winery really started up and got going on the volcano. Now that a new generation of the family has taken over the management of the producer, it seemed like a good time to review the early achievement on Etna from Benanti and the changes in the perception for the Etna wines over time as well as the raw materials. Salvino Benanti explains in this interview that he sees the grapes Nerello Mascalese and Nerello Cappuccio as more different than similar, despite the common prefix. And he goes into some depth about the different exposures that the volcano offers, explaining what those entail for wine growing. But what may be the most interesting aspect of all is the sense given in the interview of a pioneer winery that is encountering a new era for its wines. If you are curious to know more about Etna and the wines produced there in our day, queue up this interview.
Listen to the stream above, or check it out in iTunes.
I’ll Drink to That is the world’s most listened-to wine podcast, hosted by Levi Dalton. Levi has had a long career working as a sommelier in some of the most distinguished and acclaimed dining rooms in America. He has served wine to guests of Restaurant Daniel, Masa, and Alto, all in Manhattan. Levi has also contributed articles on wine themes to publications such as The Art of Eating, Wine & Spirits magazine, Bon Appetit online, and Eater NY. Check out his pictures on Instagram and follow him on Twitter: @levi_opens_wine