(NEE-roe dee AH-vole-ah)
Synonyms: Calabrese Nero
Wine Name: Nero d’ Avola
Background: A black grape from the southern tip of Sicily which produces dark acidic wines with soft tannins, and plum and peppery flavors. Until recently, Nero d’ Avola was primarily commercially used to fortify weaker red wines in France and northern Italy. With its herbal and cherry scents and tastes of black cherry and blackberry fruit flavors, it is often likened to Australian Shiraz.
Classic Brands and Sources: Abbazia Santa Anastasia, Calatrasi, Cusumano, Donna Fugata, Morgante, Planeta, Duca di Salaparuta, Spadafora, Tasca di Almerita
|Style #1 – full
Acidity – high
Sweetness – dry
Tannins – medium
Wine and food pairing guidelines:
Best with heavier dishes with acidic sauces or marinades as well as roasted meats
Foods and Entrees that usually pair:
Pairs with heavier fish, shellfish, chicken, pork, veal, beef, eggplant and pasta that have spicy, full-bodied acidic sauces or sauces with capers or olives.
Sheep’s milk cheeses, Cheddar, Fontina, Gruyere, Livarot, Muenster, Raclette