Wine of the Day for January 17, 2010
Nero d’Avola
As you may know from reading previous blogs, I drink a lot of California wines. (Research and Development when you’re a wine consultant is “tough” work, but hey, somebody’s gotta do it, right?) In the spirit of research for my blog and business, I have to experience international wines as well (YES I have to!).
This week will be Italian week. I already wrote about Dolcetto and Sagrantino di Montefalco and last night my husband and I enjoyed a Tola 2005 Sicilian Nero d’Avola.
Origin
Nero d’Avola originates in Sicily and is its most popular red grape, used in the region’s bestselling varietal wine. Nero d’Avola means “Black of Avola” and is named after the city Avola in southern Sicily.
Style
This wine, also known as Calabrese, historically was used almost exclusively for fortifying weaker reds in France and northern Italy, and like other Sicilian reds, has been known to be a bit syrupy with alcohol content reaching 18% (more a dessert wine than a table wine). However, styles have changed and this wine now is quite lovely with moderate alcohol content and flavors and aromas reminiscent of Syrah.
Characteristics
This wine has beautiful ruby colors with aromas of cherry and plum, and hints of spice and earth. The Tola we enjoyed was lacking in the peppery or spice finish, but was enjoyable with its full dark cherry aromas and flavors, firm tannins and the slightest hint of tartness.
Pairing
Nero d’Avola, like Syrah, will pair well with rich, zesty pastas and meat sauces. My husband and I also enjoyed it with Werther’s Dark Chocolate with Caramel.
Producer
I found the Tola at Festival Foods at a reasonable price, and would recommend it if you’re looking for a nice Italian red.
So, my “research” on the Nero d’Avola is finished (for now), on to Trebbiano. Like I said, it’s “tough” work, but somebody’s got to do it. 
Well, 