Wine is taken very seriously in Corsica . This French island in the Mediterranean is where you will be introduced to reds, whites, roses, and dessert wines that simply can’t be found elsewhere.
Take the unique Nielluccio, a bold red grape that is one of the most popular indigenous varieties grown on Corsica. You will find many vineyards that prefer to stay true to the roots of their wine culture and refuse to blend this enticing grape with more well-known varietals. The elusive Sciaccarellu is a difficult grape to grow and it is unusual to find a bottle that is 100% Sciaccarellu, so if you find one, get it! It is often made into a pleasant rose that is ripe with herbal notes and a wonderful choice in the summer. For white wine lovers, the must-try varietal is the Vermentinu that has caused excitement in wine connoisseurs for years. With a heavier body than most whites (call it the oak-less Corsican Chardonnay), the floral and herbal notes give way to a full bodied character. With over 30 different varietals, (many of them original to the island), tasting your way through the different regions will provide you with a very pleasing task, especially if the wines are paired with local cuisine.
Corsican cooking takes advantage of the bounty of the island, including seafood caught off the coast, fish from the rivers, wild boar hunted in the woods, and cheeses made with fresh milk from the herds of native goats and sheep. Eating and drinking well is an easy task on the island. For a pleasant lunch, why not pair a refreshing glass of Vermentinu with the unique dish of Strozzapreti? Although Stozzapreti means “strangled priest” in the local vernacular, don’t worry: no clerics get hurt in its production. The baked dish of handmade dumplings with local greens (mint is an oft-used herb in Corsican cooking) and freshly made sheep’s milk cheese is deliciously filling and can stand up to this vigorous white wine. The famed Corsican roses may be enjoyed as an aperitif or paired with a light snack of freshly caught seafood, prepared simply and with wild herbs. Evenings call for heartier meals and you can’t visit Corsica without sampling wild boar. These creatures still roam the hills of Corsica and are a common element to both restaurants and local dinner tables across the island. Pair roasted wild boar with the Nielluccio and relish in the local goodness that Corsica has delivered to you. Wild boar is also commonly used for specially made charcuterie, a delectable and addictive way to enjoy the island’s unofficial culinary mascot.
Currently heralded as a “hidden gem,” Corsica is a haven for those that wish to indulge in uncommon wine varieties that pair perfectly with expertly prepared local ingredients. Contact the well-traveled experts at Time & Place to discover this wine and food lover’s paradise ahead of the crowd, with your own luxury rental villa.
