Nero d’Avola, a grape indigenous to Sicily, has the potential to set the wine world on fire because it is capable of delivering both fruity and earthy flavors when young — as in this rendition. Herbal aromas complement the black-fruited flavors in the mid-weight wine. Vibrant acidity along with a haunting bitterness in the finish and suave tannins makes in a great choice for a hearty pasta dish this fall. It’s a steal at the price.
Firriato, IGT Terre Siciliano (Sicily, Italy) Nero d’Avola 2011
By Michael Apstein