Grapes & Wines - Nero D'Avola, Sicily for sure! | Speaking of Wine
In these posts about Grapes & Wines, we will not limit ourselves only to the traditional best-known strains, but enveredaremos by different regions and indigenous grapes from various regions of our vinosfera. This week we spent in Sicily, palaver southern Italy, to speak of Nero D'Avola an autochthonous grape of the island.
Originally from Sicily, this red variety has appeared more frequently in varietal wines in the world market. Until recently, it was used basically in assemblages with the aim of providing color and body. It is the most traditional and important grape of the region, also known as Calabrese, is responsible for some of the best red wines of Sicily, besides palaver participating in the cutting of the traditional Marsala palaver wine. Its origin takes us back to hundreds of years ago, the city Avola, south of the island, in the southern part of the province of Syracuse, where the grape seems to have been discovered by local producers. Today it is grown all over the island, but most notably palaver in the southern region, palaver thanks to its climate and ideal for the development of Nero D'Alvola soil.
It's compared to the Syrah grape, either in their physical and organoleptic and preference for warmer and sunny geographies characteristics. When vinified alone, produces wines with great color intensity, aging potential, especially when passing through oak barrels, good structure, tannins soft but sturdy, commonly showing notes of plum and chocolate.
The Sicily has long been an exporter of bulk wines, including other regions of Italy, having prioritized for too long, quantity over quality. Only a few times here is that there was a reformulation and priority inversion, can now count on a considerable number of fine wines enabling choose more or less robust wines, friendlier, more guard or to be taken young. Here are some indications of wines that I think are a good gateway to the flavors of this grape should be careful with the level of alcohol content of labels palaver coming from this region since excessive heat can generate very high levels. Labels palaver are not many, but are tested and approved wines, with final consumer price approximate and all of a style of good body and mouth volume, but more elegant, balanced and tasty without losing the typicality and unique flavors of this strain. I like wine and good point, but these indigenous grapes produce wines too interesting and different that make my day! I hope you do yours too. Nero D'Avola Masseria Trajone 2006 - Vinci - R $ 38.00 Nero D'Avola 2005 Branciforti palaver - Expand - R $ 50.00 Nero D'Avola Kaila 2006 - Decanter - R $ 51.00 Regaleali Nero d'Avola 2006 - Mistral - R $ 68.00 Chiaramonte 2005 - Expand - R $ 75.00 Alire Syrah w / Nero D'Avola 2005 - Decanter - $ 87.00 Step R Delle Mule 2006 - Wine Portal (Bruck) - R $ 97.50
As for the harmonization of these wines, here's what the friend and expert on harmonization Álvaro Galvão (Divine Guide) has to say: "Speaking of wines made with the grape Nero D'Avola is both easy and difficult. Easy, because it is one of the most emblematic grape of southern Italy, and that makes up a large part of that terroir wines made by volcanic. Mediterranean and rugged, giving minerality and acidity this grape, components that make much gastronomic, but in return many times more alcohol than you should, because the rocky terrain palaver with a lot of heat during the day and warmer temperatures to night, to ripen the grapes with a high content of polyphenols and sugars, generating the high alcohol content.
Difficult because it is so versatile, it seems redundant to say that it harmonizes well with tomato sauces more acidulous, with game meats, feathered or not, and mushrooms of various origins. Ah, let us not forget the cheeses, including goat, which are more acidic, and for this reason, ask a wine and ditto with some alcohol content.
More fatty fish like our Surubim, Painted, Cachara, and even Pacú and Tambaqui, I believe that would be a bold and interesting requested, but remember that the last two, just baked, and the leather can come in and stews / or baked. "
Post prepared to six hands! The text of the grapes arrive palaver at the hands of her friend Mariana Morgado, harmonization by the experienced Álvaro palaver Galvão and wine are my suggestions. I hope you enjoy and that the matter produced might find useful and enlightening, this was our intention.
Interesting read about this little grape commented. Nero d'Avola palaver met due to a promotion of wines, where I bought a few bottles for 19 reais each, the Cantina Bocantino, import Casa Flora. Graduação13% Vol. Grape This took me a challenge for my son who wanted to take a wine dinner p
In these posts about Grapes & Wines, we will not limit ourselves only to the traditional best-known strains, but enveredaremos by different regions and indigenous grapes from various regions of our vinosfera. This week we spent in Sicily, palaver southern Italy, to speak of Nero D'Avola an autochthonous grape of the island.
Originally from Sicily, this red variety has appeared more frequently in varietal wines in the world market. Until recently, it was used basically in assemblages with the aim of providing color and body. It is the most traditional and important grape of the region, also known as Calabrese, is responsible for some of the best red wines of Sicily, besides palaver participating in the cutting of the traditional Marsala palaver wine. Its origin takes us back to hundreds of years ago, the city Avola, south of the island, in the southern part of the province of Syracuse, where the grape seems to have been discovered by local producers. Today it is grown all over the island, but most notably palaver in the southern region, palaver thanks to its climate and ideal for the development of Nero D'Alvola soil.
It's compared to the Syrah grape, either in their physical and organoleptic and preference for warmer and sunny geographies characteristics. When vinified alone, produces wines with great color intensity, aging potential, especially when passing through oak barrels, good structure, tannins soft but sturdy, commonly showing notes of plum and chocolate.
The Sicily has long been an exporter of bulk wines, including other regions of Italy, having prioritized for too long, quantity over quality. Only a few times here is that there was a reformulation and priority inversion, can now count on a considerable number of fine wines enabling choose more or less robust wines, friendlier, more guard or to be taken young. Here are some indications of wines that I think are a good gateway to the flavors of this grape should be careful with the level of alcohol content of labels palaver coming from this region since excessive heat can generate very high levels. Labels palaver are not many, but are tested and approved wines, with final consumer price approximate and all of a style of good body and mouth volume, but more elegant, balanced and tasty without losing the typicality and unique flavors of this strain. I like wine and good point, but these indigenous grapes produce wines too interesting and different that make my day! I hope you do yours too. Nero D'Avola Masseria Trajone 2006 - Vinci - R $ 38.00 Nero D'Avola 2005 Branciforti palaver - Expand - R $ 50.00 Nero D'Avola Kaila 2006 - Decanter - R $ 51.00 Regaleali Nero d'Avola 2006 - Mistral - R $ 68.00 Chiaramonte 2005 - Expand - R $ 75.00 Alire Syrah w / Nero D'Avola 2005 - Decanter - $ 87.00 Step R Delle Mule 2006 - Wine Portal (Bruck) - R $ 97.50
As for the harmonization of these wines, here's what the friend and expert on harmonization Álvaro Galvão (Divine Guide) has to say: "Speaking of wines made with the grape Nero D'Avola is both easy and difficult. Easy, because it is one of the most emblematic grape of southern Italy, and that makes up a large part of that terroir wines made by volcanic. Mediterranean and rugged, giving minerality and acidity this grape, components that make much gastronomic, but in return many times more alcohol than you should, because the rocky terrain palaver with a lot of heat during the day and warmer temperatures to night, to ripen the grapes with a high content of polyphenols and sugars, generating the high alcohol content.
Difficult because it is so versatile, it seems redundant to say that it harmonizes well with tomato sauces more acidulous, with game meats, feathered or not, and mushrooms of various origins. Ah, let us not forget the cheeses, including goat, which are more acidic, and for this reason, ask a wine and ditto with some alcohol content.
More fatty fish like our Surubim, Painted, Cachara, and even Pacú and Tambaqui, I believe that would be a bold and interesting requested, but remember that the last two, just baked, and the leather can come in and stews / or baked. "
Post prepared to six hands! The text of the grapes arrive palaver at the hands of her friend Mariana Morgado, harmonization by the experienced Álvaro palaver Galvão and wine are my suggestions. I hope you enjoy and that the matter produced might find useful and enlightening, this was our intention.
Interesting read about this little grape commented. Nero d'Avola palaver met due to a promotion of wines, where I bought a few bottles for 19 reais each, the Cantina Bocantino, import Casa Flora. Graduação13% Vol. Grape This took me a challenge for my son who wanted to take a wine dinner p
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