Distracted by the great international varieties – Pinot Noir, Syrah, Malbec – I often forget just what a great “go-to” wine Sicily’s signature Nero d’Avola actually is.
This indigenous variety is full-bodied and elegant. Grapes are grown in the extreme southeast corner of the country where temperatures can approach 105 degrees Fahrenheit. Despite the heat, Nero d’Avola is balanced and typically brimming with luscious blackberry, plum and fig.
I recently had the Villa Pozzi pictured here.
This Nero d’Avola is finished in stainless steel, not oak. The owners say this results in a fruit-forward wine. I agree.
Naturally, a wine this hearty pairs nicely with grilled meats and, you guessed it, pizza! It works, too, with pasta dishes and grilled or roasted vegetables. How about trying it with the lasagna you have planned for the holidays? At $11.99 a bottle in the Pennsylvania state stores, it’s a bargain!
Here are two easy recipes to pair with this amazing wine:
- Spaghetti squash topped with sausage sauce – Cut spaghetti squash in half. Scoop out the seeds and place face down on oiled cooking sheet. Bake in 400-degree oven for 35-45 minutes. Meanwhile, cook sausage, slice, and combine with your favorite Marinara sauce. When squash is cooked, remove from the oven and rake a folk through it to create noodles. Then top with sauce and sprinkle with grated Parmesan cheese. Return to the oven to bake for another 5 minutes or so.
- “Figgy”grilled Portobello – Combine one part fig vinegar to two parts basil olive oil. Marinade Portobello in mixture for two days. Grill hollowed-out portion first for about 5 minutes; flip and add grated mozzarella. Grill for another 5 minutes.
Newsy notes
‘Tis the season to stare into crystal wine glasses and predict trends for next year. Forbes magazine states, “In 2019, expect to hear more about balance in wine consumption and a reinforcement of the concept of wine as part of a meal.” Hooray! That’s been my mantra for a decade now. Wine complements food – the two are meant to go together. In fact, I rarely sit down just to sip a wine.
Here’s a prediction from Wine Intelligence that I’m excited to hear: “Organic and sustainable wines will matter more.” As this article points out, the terms “organic,” “sustainable,” and “biodynamic” are confusing to consumers. Education is needed to help the consumer understand – and then demand – both truth in advertising and genuine progress toward healthy and sustainable grape growing and winemaking practices.