Learn about Nero d'Avola — taste profile, popular regions and more ...
Opulent with bold fruit and robust tannins, Nero d’Avola is Sicily’s most widely planted red grape, though the variety's other name, Calabrese, suggests origins from the mainland region of Calabria. Prized for its body, color and deep cherry fruit, Nero d’Avola performs well both as a single varietal bottling and in blends. It loves hot, arid climates and Sicily's old vines are aptly head-trained close to the ground, making them resistant to strong winds. A few pioneering producers in California as well as Australia farm Nero d’Avola in the same way.
Tasting Notes for Nero d'Avola
Nero d'Avola is a dry, red wine. A couple of styles are possible. The first is typically a powerful, opulent, dark fruit driven style with notes of coffee or cocoa from aging in wood. A second style offers up a snappier version with red cherry fruit and herbal notes, having seen little to no oak during aging.
Perfect Food Pairings for Nero d'Avola
Nero d’Avola’s black fruit and spicy flavors are perfect with rich flavors like grilled meat or stews, but can also be a great compliment to burgers, pizza or pasta.
Sommelier Secrets for Nero d'Avola
If you love big, bold wines like Napa Cabernet and Châteauneuf-du-Pape but want to stick to a budget, look no further than Nero d’Avola for a worthy substitute. Even the best examples often run under $20.
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Donnafugata Mille e una Notte 2011Nero d'Avola from Sicily, Italy