Australian Nero d’Avola wine regional and flavour profile
RED WINE | MEDIUM BODY | FULL BODY
Nero d’Avola tastes and aromas
Savoury characters, coupled with chocolate, cherry and strawberry flavours with fresh berry aromas and spice, as well as the trade mark Nero d’Avola dried herb notes
Nero d’Avola mouthfeel
Firm, smooth tannins, medium acidity and medium-full body
Nero d’Avola cellaring potential
Nero d’Avola is said to be a wine that will age, but its boisterous fruit calls for drinking soon. It might be interesting to put a bottle or two aside and see what happens, but you won’t go wrong by drinking it up in the next year or so.
Facts about Nero d’Avola
- The variety is susceptible to fungal diseases, which means that it grows best in regions where there is no rain during the lead up to harvest.
- Nero d’Avola is “the most important red wine grape in Sicily” and is one of Italy’s most important indigenous varieties. It is named after Avola in the far south of Sicily and its wines are compared to New World Shirazes, with sweet tannins and plum or peppery flavours. It also contributes to Marsala blends.
Australian regions that produce Nero d’Avola
The Nero d’Avola variety can be found in the McLaren Vale in South Australia. Internationally, it is Sicily’s most important red grape, and is also grown in California.
What food to pair with Nero d’Avola
Perfect food partners for Nero d’Avola are medium rare meats such as lamb chops, which rounds the tannins of the wine, and allows the lush fruit flavours to act as a sauce for the meats.