Zibibbo as not a light bubbly

by George

George Says:

In Sicily they make a mean dessert wine out of Zibbibo, flavoured with almonds. Perfect with the local dessert of yellow and purple prickly pear and clementines.

Darby Replies:

Yes George, the name Zibibbo refers to the variety as well as wines made from it. There is often confusion arising because in the New World we adopted the system of naming wines after the grapes they were made from rather than the style of wine.

Zibibbo is actually the same variety as Muscat of Alexandria. It can be used to make light moscato style wines or heavy fortifieds, and many other styles of wine in between.

Not so sure about the prickly pear though! I tried some in Puglia this year, and I think it not worth the trouble.

Clementines are a seedless variety of mandarin and their acidity goes well with dessert wines.

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