Nero d’Avola (nair-oh davo-la) is a grape primarily grown in Sicily, known for its full body and bold fruit-forward flavors.
Dominant flavors include red or black cherries, raspberries, plums, chocolate, and tobacco.
Nero d’Avola has a long history and its exact origins remain in question, however its name comes from the town of Avola in Sicily’s southeast coast, a trade hotspot the Middle Ages.
Back then it was used throughout mainland Italy as a blending gape, adding body and color to wines around the boot.
WHERE TO FIND THE NERO D’AVOLA GRAPE
Nero d’Avola is most notably from eastern Sicily. The Nero d’Avola grape thrives in the heat; despite hot conditions, the grape retains its acidity beautifully. In the New World, small amounts can be found in Australia and California.
WHEN IS THE RIGHT MOOD FOR NERO D’AVOLA WINE?
HOW TO ENJOY NERO D’AVOLA
NERO D’AVOLA FOOD PAIRING
Bold fruit, hefty tannins, and ample acidity make this a great pair for rich, savory dishes, particularly gamey meat. Try burgers, BBQ meats, pork, and veg-friendly options like lentils and earthy mushroom dishes.
PRACTICAL TIPS FOR NERO D’AVOLA WINE
Glassware: Oversized red wine glass with a large bowl.
Shelf life: The hefty tannins and high acidity make it wine for the ages; we suggest about 10 years.
Bottle Prices: The average bottle cost between $15 – $20.
Looking for Nero d’Avola recommendations? Here are a few suggested sips.
Carpe Travel collaborated with Valerie Quintanilla to compile the grape varietal overviews. Valerie and her son Il Ragazzino reside in Barolo, Piedmont, Italy, by way of Denver, Colo. She runs a custom Italian travel planning business while moonlighting as a marketing consultant for European wine and travel companies. She has been featured in Wine Enthusiast, Food & Wine Magazine, Open Skies (Emirate Airlines inflight magazine), and more. Follow her expat and wine chronicles here https://linktr.ee/valeriekq.