Sicily, the biggest island in the Mediterranean Sea, is the home of Caponata.
The main ingredients are local, sun-ripened vegetables such eggplant, tomatoes, onions, celery, olives and pine nuts.
Eggplant is fried in olive oil creating a dominant taste both sweet and bitter which in Italian is "agrodolce".
The "agrodolce" taste comes also from the use of vinegar and sugar as ingredients.
Caponata and Rosé wines are a gastronomic match made in heaven. They create the perfect balance with the agro-dolce and bitter vegetable taste.
Bubbles are best when Caponata is served as an apetizer. While red wines are magic with Caponata as a main course.
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
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Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
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