I unfairly deny Nero d’Avola it’s own identity. Rather than describing it as having bright red fruits and cherry up front with medium to strong, sweet, smooth tannins and fantastic acidity, I usually describe it as a little bigger than pinot noir but not quite as dark as some shiraz. I don’t know why I do this. It’s the most important red wine grape in Sicily and has a growing international following. This particular wine has all of the characteristics I mentioned plus a dark fruit nose, blackberry maybe. The tannins are soft though noticeable and are entirely from the skins and stems, assuming there is stem contact, as this wine is made with 100% stainless steel fermentation.
At around $20 it’s a good value and it’s also undeniably food friendly. Lamb is an obvious match, as is pasta with tomato based sauces. I think this might make a nice match with a deeply colored salmon like the ones from the Copper River.