Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Wine

Know Your Variety - Nero d'Avola

Adam Walls introduces the Italian stallion, Nero d'Avola, which is proving to be a hero of both the vineyard and the wine glass.

Translating as 'black grape of Avola', Nero d'Avola hails from the Italian town after which it is named. It didn't arrive in Australia until 1998 and while it's not widely known, it's proving to be a delicious drink.

The beauty of Nero d'Avola is that in extreme heat it retains its acidity, which is music to the ears of our warm climate winemakers, who can craft a red that has refreshing acidity, making it beautifully balanced.

Like its Italian friend Fiano, Nero d'Avola is also an environmentally sound choice as it doesn't ask much of our precious water supplies.

Nero d'Avola an Infographic Guide

Australian Nero davola wine infographic

Origins

The Italian town of Avola is on Sicily and Nero d'Avola is considered the island's most important red wine grape. While initially only planted on the southern tip of Sicily by visiting Greeks, it's now grown all over the island and thrives in the hot, arid conditions. Nero d'Avola has historically been considered a blending variety, only recently emerging as a trendy mono-varietal.

Australian Nero d'Avola Regions

Like Fiano, which I talked about last time, Nero d'Avola is a perfect grape choice for Australia given its love of hot, dry climates. On the Tasting Panel, we've seen some beautiful examples from moderate to warm climates like the Barossa ValleyMcLaren ValeRiverlandHeathcote and Murray Darling.

Nero a'Avola Tasting Notes

Nero d'Avola is made in two different styles. The first is fragrant and crunchy, light to medium bodied, almost like Pinot Noir. The second is dark and densely coloured with black fruits and spice and a weight more reminiscent 
of Shiraz.

In Australia, you're more likely to come across the first style, as our Nero d'Avola vines are younger and therefore have not got to the point of producing more robust wines.

Food Matching

The high acidity that characterises Nero d'Avola means it will work well with any of your favourite tomato-based recipes. For the lighter styles think grilled fish and light meats in Mediterranean-style dishes. You can even chill these styles on a warm day. The richer ones are more suited to braised dishes and curries. Explore our great range of recipes here

You might also like

Wine
Shipwrecked Wines - what would you take?
You’re shipwrecked on a desert island with one bottle of wine – what did you bring? Find out about the wines our experts believe they just couldn’t survive without. Picture this – it’s a balmy sunny Sunday and you’re on a boat bobbing around on the ocean with friends enjoying the good life. The skies suddenly darken, the sea begins to churn, but luckily before the waves come crashing down washing you over overboard, you’re able to rescue a bottle of your favourite wine.  Nicole Gow – Wine Selectors Tasting Panellist , Wine Show Judge “I chose Chardonnay with melon and stone fruits in abundance. Survival in nothing but luxury is my goal. I'll be gathering my tropical fruits each morning, hunting some shellfish and chilling my bottle in the cooling rock pools, while I'm getting subtly toasted, just like my yummy oak!” Credaro Five Tales Chardonnay 2016 Brad Russ – Tulloch Wines “Sparkling of course. Drinking Sparkling suggests it’s party time – in this case on a deserted island so it’s very exclusive and bespoke, plus it’s the perfect accompaniment to freshly shucked oysters and seafood. And, if I drank enough I’d be able to use the corks to float my boat.”   Tulloch Cuvée NV Scott Austin –  Austins & Co, Six Foot Six
“It’s Pinot Gris for me! It’s a real conversation starter, a wine to destress with, to simplify the issues and bring claim to the group of stranded crew, and begin the bonding process for everyone to get to know each other and work out what they will do next. It's crisp and refreshing style will bring light and clarity to an otherwise potentially intense situation.” Six Foot Six Pinot Gris 2016 Anna Watson –  Lost Buoy Wines “I’d take Shiraz to drink with the wild goat we just hunted and cooked, and to drink with the shipwrecked sailors washed up on the shore. And, if it’s cold weather, I could simmer it down for a great mulled wine. However, I’d probably also take a case of Gin - more medicinal". Lost Buoy The Edge Shiraz 2016 Adam Walls – Wine Selector Tasting Panellist and Wine Educator, and Wine Show Judge “Rosé for sure! There is no better wine to have at your disposal when stuck on an island – it’s cold and crisp and defines refreshment. And it blends in perfectly with the colour of your sunburn!’ Chaffey Bros Not Your Grandma’s Rosé 2017 6 Wines for when You're lost-at-sea Throw yourself a life raft and get shipwrecked-ready with the official  Wine Island 6-pack that includes a fantastic selection of favourites including a bottle each of Credaro Five Tales Chardonnay 2016 , Six Foot Six Pinot Gris 2016 ,   Tulloch Cuvée NV , Chaffey Bros Not Your Grandma’s Rosé 2017 , Byron & Harold Rose & Thorns Cabernet Sauvignon 2015 and Lost Buoy The Edge Shiraz 2016 . 
Wine
Know Your Variety - Prosecco
Words by Adam Walls on 19 Nov 2017
Adam Walls reveals how Fizz from France is no longer the number one choice for Sparkling wine lovers. Prosecco is the fizz from Italy that’s overtaking Champagne as the world’s most loved Sparkling wine. The surge in its popularity has seen many an imitation hit the market, even in cans in some parts of Europe! Understandably, the Italians were keen to protect their product, and since 2009, it’s been designated a wine of origin under EU law. This means you can only call it Prosecco if it comes from its region of origin in north-east Italy. Except in Australia, that is. We can still use the name on our Prosecco-style wines sold here, but if they’re exported, they must bear the name of the grape it’s made from, Glera. Prosecco at a Glance Origins Prosecco dates back to Roman times when it was known as Puccino. The bubbly style we know today emerged in the early 1900s thanks to the invention of secondary fermentation techniques. The north-eastern Italian regions where you’ll find a profusion of Prosecco are Veneto and Friuli-Venezia Giulia. Did you know? There are three styles of Prosecco: dry and still; lightly sparkling Frizzante; foaming Spumante. The dry, still style is rarely seen outside Italy and the one we see most of in Australia is Spumante. In Australia
Our home of Prosecco is Victoria’s King Valley , driven by the Italian heritage of many of the local wine pioneers. Add to this the similarity of the region’s rolling hills to those of Veneto and you’ve got Prosecco perfection. You’ll also find great examples in the Adelaide Hills , Macedon and Hilltops . Characters The Glera grape has high acidity and a fairly neutral palate, making it ideal for Sparkling wine production. Prosecco is made using the Italian method where secondary fermentation occurs in a pressurised tank, the bubbles are captured and the wine is then bottled under pressure. This results in a lower alcohol wine driven by bright fruit and acidity rather than the savouriness of bottle fermented fizz. Find out more about the difference between Champagne and Prosecco here . Glera’s aromatic profile is characterised by white peaches, pear and citrus. You can also get floral notes of jasmine and hints of pistachio nut.
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories