FAQs
Frappato wine is a sweet dessert wine produced in Sicily. Frappato wines have been around since at least the 18th century, but they became more popular after World War II when American soldiers brought back bottles of the stuff.
Frappato wine has a distinctive flavor profile due to its high sugar content. Most frappatos contain about 20% alcohol, making them sweeter than most reds and whites.
Most frappatos use a blend of local varieties like nero d'Avola, nocellara del Belice, and carricante. Other grapes include cabernet sauvignon, chardonnay, merlot, pinot grigio, riesling, syrah, zinfandel, and zibibbo.
Frappato goes great with desserts like tiramisu, chocolate mousse, cheesecake, and fruit tarts. It's also good with savory dishes like pasta, pizza, risotto, and seafood.
Frappato should always be served chilled. If you're serving it straight out of the bottle, pour it into a glass filled halfway with ice cubes. Then add water until the glass is full.
Grappa is distilled wine. Because it contains less residual sugars, grappas tend to taste cleaner and fresher than frappatos.
Dry frappatos are sweeter and lighter bodied than their sweet counterparts. They often have higher acidity levels too.
White frappatos are generally lower in alcohol and higher in acidity than rosés. Rosés are sometimes described as having fruity aromatics and flavors.
Sparkling frappatos are carbonated versions of regular frappatos. They're available in either brut or demissec.
Amari are herbal spirits that are flavored with botanicals like juniper berries, cardamon pods, cinnamon sticks, clove buds, fennel seeds, lavender flowers, nutmeg, orange peel, rose petals, sage leaves, star anise, thyme, vanilla beans, and yuzu peels.
