Nero d’Avola Wine Guide

Have you tried Nero d’Avola before? It might not be as famous as some of its other Italian counterparts like Sangiovese (Chianti) or Barbera. But this mighty Sicilian grape is making waves across the new world partially because it loves growing in warm climates. But also because it is seriously delicious! In this Nero d’Avola wine guide, we’ll unpack everything you need to know about this Italian dark horse.

Nero d’Avola Wine Guide

This Sicilian grape is not as well known in the wine world as some other red wines from Italy, but it should get more recognition than it does! It produces a great range of styles from lighter-bodied, Pinot style wines to full-bodied dry reds. And like most Italian wines, it is a perfect pairing for food!

Origin of Nero d’Avola

Nero d’Avola comes from Sicily off the coast of Italy and is the island’s most important red wine grape. Its name comes from where it is mainly grown around the town of Avola, translating to ‘black grape of Avola’. It was planted by visiting Greeks and is now grown all over the island thriving in the hot, arid conditions. Now it is the regions most planted variety. Historically it was considered a blending variety but is now becoming a more popular single variety.

In recent years this grape has spread to other parts of the world, arriving in Australia in 1998. Today there are more than 55 vineyards of Nero d’Avola in Australia. One of the main appeals of this variety is that it is suitable to dry and arid climates. Because of this, it is gaining popularity as the industry prepares for the effects of climate change.

Flavour profile of Nero d’Avola

Nero d’Avola can be made in two different styles:

• A light to medium-bodied style – fragrant and almost like a Pinot Noir
• A full-bodied style – dark and intense with more weight similar to a Shiraz or Cabernet Sauvignon

These flavour profiles depend on where it is grown, the vine age and winemaking. Robust wines come from more elevated sites usually and the lighter style usually come from sandy sites. For the most part, Australian Nero d’Avola is more similar to the lighter style due to the vine age.

Aromas of Nero d’Avola include bright red fruits like cherries, redcurrant and strawberries, along with savoury notes such as quince and dried herbs. You can also find spice and rose petals. These savoury notes blend well with the juicy fruit notes and make this variety perfect for food.

Where you’ll find Nero d’Avola

Nearly all of the Nero d’Avola wines come from Sicily where many of the oldest vines can be found. Even in extreme heat it retains its acidity which means red wines can be produced with beautiful balance.

In the new world of wine, there are a few regions taking on Nero d’Avola. You’ll find a bit of it in California, but it is making serious waves here in Australia, particularly in South Australia. Look out for this variety from regions like the Barossa Valley, McLaren Vale, Riverland, Heathcote and Murray Darling.

What to pair with Nero d’Avola

It wouldn’t be a Nero d’Avola wine guide without talking about food. This wine is a great food wine, and pairs with many dishes. Classic pairings include beef casseroles and stews along with other gamier meat. The more gamey the more fruit you’ll find in the wine.  A not so classic meat pairing is also burgers (extra points for bacon).

The acidity in this wine also means that it works well with many classic tomato-based recipes. A tomato-based pasta and this wine would be perfection.

Lighter styles of Nero d’Avola would also go oh so well with grilled fish or light Mediterranean style dishes.

Summary: Nero d’Avola Wine Guide

Whether you like lighter style reds or something more robust, you’ll be able to find something you enjoy in Nero d’Avola. This heat-loving grape is perfect in warm climates and so is perfect for many of our Australian regions. I hope this Nero d’Avola wine guide has helped shed some light on this lesser-known yet mighty grape!