Nero d’ Avola

  (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.

Cheese Pairings:
Sheep’s milk cheeses, Cheddar, Fontina, Gruyere, Livarot, Muenster, Raclette