During a recent Italian wine kick, my husband and I opened two different Nero d’Avolas, both from the same vintage, for two different meals. This grape, native to Sicily, is one of the most widely planted red varieties on this arid, volcanic island. The quality of Nero d’Avola has been improving as producers there work on figuring out the best clones, sites and soils, and my colleague James Suckling believes it has the potential to make great wines—structured, complex and full of distinctive character. While the grape stands on its own, many producers blend it with international varieties, such as Syrah, which also do well in Sicily’s hot climate.
The first we tried was the Morgante Nero d’Avola Sicilia 2006, served one night with lamb with rosemary in a tomato sauce over rigatoni. A mouthful of pure plum and blackberry fruit, the wine’s fresh acidity stood up to the tomato sauce, while the finish echoed the dish’s dash of oregano and sage with savory.
winespectator.com
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