March 2009

Sicily...  it's no longer just the homeland of Mario Puzo's Corleone family.  Over the last few decades, wine-makers began experimenting with different grapes and different approaches, resulting in vast improvements in quality.  Sicilian reds were most often too high in acidity, alcohol, and earthiness.

Today, the Nero d'Avila grape is responsible for the major step up the quality ladder.  It can be used as a single grape or in combination with Syrah, Cabernet Sauvignon, Merlot or Petit Verdot.

Originally from the small coastal city of Avila in eastern Sicily, the Nero d' Avila grape thrives throughout Sicily.  Nero d' Avila, or the glack grape of Avila, named for its dark color, is much like the island where it is grown.  The grape produces a wine with sunny aromas - a smooth palate - intensely fruity but balanced by notes of chocolate.

Nero d' Avila's distinctive flavor and aroma can vary greatly depending on where in Sicily the grape is grown.  Its common aroma is floral and fruity, with notes of licorice and chocolate.  In southwest Sicily the grape picks up hints of cherry, and in eastern Sicily you get hints of dried fruit.

The wine is easy to pair with food and it compliments a wide range of dishes from tuna to rabbit, alla cacciatore to meat balls and pasta or any full-bodied dishes.

Next time you're in the area, stop by Pasadena Wines and ask for our Sicilian wines, both red and white.  You'll be surprised at both the quality and pricing.  Till next time... Ciao.. Pietro Celli

Pasadena Liquor and Fine Wines

1100 Pasadena Avenue South

South Pasadena, Florida 33707

727-347-9607