Nero d'Avola

Last night's tasting winner here at the store was the 2010 Villa Pozzi Nero d'Avola. Six weeks ago the Cabernet Sauvignon from Villa Pozzi similarly took "best of show" here. Both retail for $10.99/btl which helps to explain their popularity but more to the point would be their easy drinking Italian style which is consistently popular at this venue.

Nero d'Avola, also called Calabrese, has been the most popular red wine grape of Sicily for a l-o-n-g time. As one of the oldest vinifera grapes of europe, Nero d'Avola either arrived in Sicily perhaps three thousand years ago from the middle east or it is indigenous to the island. Because of its strong flavors it has been a blending grape for most of its history including being a part of the Marsala blend. In recent times modern winemaking skills have largely tamed its dominant flavors and made it commercially viable as a stand alone varietal.

Avola is a city in southern Sicily so Nero d'Avola is literally the "black (grape) from Avola". There the grape struggles at cool higher elevation rocky hillsides in an otherwise hot climate with limited rainfall yielding a limited crop, which somewhat explains its stronger flavors. Comparable to Shiraz/Syrah, Nero d'Avola exhibits a complex black plum and spice nose, with fruit flavors of plum, fig, prune, and cherry with vanilla and pepper/clove spice notes. The wine is rich with sweet tannins and good acidity and if it is ever possible to assert that a wine reflects a place of origin, this one does.

Nero d'Avola would benefit from half an hour in the refrigerator to bring out its fruit before serving with strong cheeses, olives, tomato sauce, lamb, stews, or similar cool weather fare.

Mention this article for a 20% discount on Argentine Reggianito, a great cheese with red wine in general and a suitable accomplaniment for Nero d'Avola particularly.