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Imports,Italy,Nero D'Avola,Sicily,Wine

A Sicilian Thanksgiving? You Betcha with MandraRossa Nero d’Avola

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Do you know that wines from Sicily are elegant and really affordable? With most of them selling for under $20, they make perfect “house wines,” too. During the holidays, especially if you’re of Italian descent, these wines will happily grace your table and heritage. Guests will be able to savor your past, while enjoying your wine presents/presence. Even if you’re not Italian, we all look for perfect wines to have with poultry… Pinot is a natural, right? So are Beaujolais and Nero D’Avola.

Today’s About Nero…

This year I’ve been reintroduced to Nero d’Avola as a wine variety; love having this wine variety as part of my 2016 imported wine learning curve, and have realized that the lightness of this wine is also a perfect compliment for meals featuring birds as their entree.

Nero d’Avola pairs perfectly with our Thanksgiving fare, because of its light bodied ripe cherry, sweet spices, and a background of soft, silky flavors.

Thanks, MandraRossa Costadune Nero d’Avola, for some perfect food pairing suggestions.

  • Charcuterie Board: Having smoked meats, cheeses, olives and dried fruits for easy appetizers, Nero d’Avola is an easy red wine to serve your guests.
  • From the Grillo: Nero d’Avola is a light, drinkable red wine that’s low in alcohol, perfect for grilled veggies.
  • Nero d’Avola is also an ideal turkey pairing wine, especially if you’re already in the “Pinot Noir or Beaujolais” groove.
  • Holiday Rib Roast or Rack of Venison? The beautiful, single-variety Nero d’Avola will be your special-occasion surprise with roasted meats.
  • Lamb? Indeed!

 

2015 MandraRossa Costadune Nero d’Avola, Sicilia DOC

This Nero d’Avola prefers growing in along Sicili’s sandy coastline near sand dunes. The soil is characterized as calcareous and medium textured. Its closeness to the sea gives Nero d’Avola a beautiful texture of softness ready to be enjoyed now… like Thanksgiving… right now. MandraRossa Costadune Nero was grown in Menfi, Sicily, and is 100 percent of this variety.

Menfi is a commune in the Province of Agrigento, located about 44 miles southwest of Palermo and about 37 miles northwest of Agrigento.

Deeply colored, 13.5 percent alcohol, it tasted? Lots of smooth cherry flavors, it fermented dry and shows smooth richness.

 

Other Nero D’Avolas tasted in 2016

 

2013 Stemmari Nero D’Avola

The Stemmari Nero D’Avola also comes from Sicily. This one, having three years on it, was very soft and inviting. The color reminded me of light colored garnet freesias; so bright and alluring. Aromas filled the Pinot glass bowl, delivering a richness of summer blackberries. I enjoyed flavors of edible lavender and wild violets. This wine has perfect medium bodied flavors and has a deliciously smooth finish. Without any coaxing at all, this Nero could also become one for teaching your friends about wines from Sicily.

 

2014 Allesandro di Camporeale Donnatá Nero D’Avola, Sicilia DOC

What an alluring wine this one is… It drew me in with its floral, fragrant aromas, and delivered an array of black fruit… cherries, rich dark plums, a bit of spice, and sweet licorice finish. The acidity is well balanced, with a 14 percent alcohol level. It’s a superb example of what I was remembering and expecting. Give it a try. It won’t disappoint if you’re a Syrah fan. The Allesandro di Camporeale Donnatá has those characteristics, minus the saddle leather; so, I now understand the reference to Shiraz versus Syrah. Get out the pasta sauce, Jose, I know what’s on the menu when we’ll be enjoying a Nero.

 

Mama mia (sorry, couldn’t help myself), this is a delicious one to keep around for all of those red wine lovers looking for a smooth red to go with recipes that include any birds. The quails that I feed in our back yard don’t know how lucky they are that I’m not a hunter this (or any) Thanksgiving…

Thank you to Wines from Sicilia DOC for helping me to explore their mosaic of flavors. thinking reds? Besides Nero d’Avola, you can also explore a Frappato ( Frahp-part-oh) and a Perricone (Payr-ree-coh-nay).

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