The Cellar

Passito di Pantelleria

The short answer

Passito di Pantelleria is a sweet Italian wine from Sicily (Pantelleria), made from Zibibbo (Muscat of Alexandria). It tastes apricot, honey, dried fig and pairs best with cannoli, blue cheese and almond pastries.

Style
Apricot, honey, dried fig, Sicily (Pantelleria)
Glass
Small dessert-wine glass at 54°F / 12°C
Strength
About 14–15% ABV

Where it comes from

Made from sun-dried Zibibbo grapes on the island of Pantelleria; the island's head-trained vines are UNESCO-listed.

What you need

  • Grape: Zibibbo (Muscat of Alexandria)
  • Region: Sicily (Pantelleria)
  • Style: Apricot, honey, dried fig

How Larry builds it

  1. 01

    Get the temperature right. Serve at 54°F / 12°C. Pull it from the fridge a few minutes before pouring.

  2. 02

    Pour with food. Built for the table: cannoli, blue cheese and almond pastries.

  3. 03

    Larry's tip. Cannoli and this. That's the whole review.

Larry’s rule: Cannoli and this. That's the whole review.

Variations worth making

    Questions people ask

    What food goes with Passito di Pantelleria?

    Passito di Pantelleria pairs well with cannoli, blue cheese and almond pastries.

    What grape is Passito di Pantelleria made from?

    Zibibbo (Muscat of Alexandria), grown in Sicily (Pantelleria).

    What does Passito di Pantelleria taste like?

    Apricot, honey, dried fig.

    What temperature should Passito di Pantelleria be served at?

    About 54°F / 12°C.

    What to eat with it

    Pour it like Larry

    The decanters, openers and glasses Larry keeps behind the bar.

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    Order Passito di Pantelleria with sausage and peppers at the spots on Larry’s lists:

    More from The Cellar

    ← All 159 Italian drinks

    Quoting or citing this drink? Credit “Uncle Larry Adventures” and link to https://unclelarryadventures.com/beverages/passito-di-pantelleria.

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