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You can see the deep color extracted from this Sicilian grape.  The Nero d'Avola varietal thrives in the hot, dry climate of the end of Italy's boot.  Its flavors attain an intense level of concentration, yet this wine has some fresh, floral element that makes it seem lighter on the palate.
The berry aromas are strong, complimenty by some musty and floral notes.  In the mouth this wine doesn't feel huge, with tannins tearing apart the cheeks and gums, but it definitely has substance.  There is a hint of spiciness, too, which evoked a peppery strawberry image for me. 
I like this wine enough to give it a solid B, but priced in the upper teens it may be too much buck and not enough bang (I got it up at the Wine Source in Baltimore for $15).
If you haven't tasted a wine made from this native southern Italian grape, it is worth the trip to your local wine shop.
 


Comments

la_gitana
02/03/2010 08:15

Chris, i am looking for some good pairings for two sardinian dishes i have been thinking (obsessing is probably a word) about since i saw Giatta make them yesterday. . .here i was, happily cleaning my home with the Food network on in the background and blam!two more recipes on my dying to make list. anyway, i was wondering if this wine, or perhaps the 2007 Planeta Sergeta, or something else? would stand up to "pockets" of prosciutto, pecorino romano, and basil wrapped in lamb tenderloin and served with a marsala/butter reduction (butter,mmmm)? although i haven't tried this dish yet, it clearly has a lot going on: the saltiness of the prosciutto, the bite of the percorino, the herbiness of the basil, and the earthiness of the lamb all set off by the sweetness of the marsala sauce--i'd love to get hold of a wine that could complement and bring these flavors.
the other dish was shellfish: clams and mussels and a sauce of garlic, onion, cherry tomato, and marsala served over toasted semolina pasta called fregula sarda (one of my favorite, if not widely known, moroccan ingredients found in sardinian cooking)with parsley and lots of black pepper to cut the sweetness of the dish a bit. i would very much appreciate any recommendations to go with either of these dishes!

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