Nero d'Avola
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Nero d'Avola
TL; DR
A seductive Sicilian red who has settled in Australia nicely.
So, what is it?
A robust red from the volcanic island of Sicily. Can produce powerhouse wines, but can be supple and svelte as well. Dark fruits, an undertow of potting soil and a nip of tannin on the finish.
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Where did Nero d'Avola originate?
Sicily in Italy is the homeland, and the best known place for it worldwide.
Who's famous for Nero d'Avola?
Italy - Sicily
USA - California
Australia - Riverland, McLaren Vale
What does Nero d'Avola taste like?
Black fruit takes the lead, strong and proud, but is swiftly followed up by an amalgam of mixed spices, from liquorice root to cassia bark. Gritty but floral, this is a wine that is loaded with personality.
What are the main styles Nero d'Avola is known for?
The traditional Sicilian style is very much dark and powerful, with great depth that is backed up by tannin and oak.
The grape has however found a happy home in a few South Australian regions, and presents as a softer, rounder, dare we say cuddlier wine.
What foods pair with Nero d'Avola?
The current crop of Australian examples sing with easy-going food like burgers, pork buns and the like, whilst the serious Italians can handle pork ragu or duck a l'orange
Suggested recipe matches for Nero d'Avola:
Fun fact
The 'd'Avola' in the name means from the town of Avola, in the south east of Sicily - considered to be the ancestral birthplace of the grape.
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