Nero d'Avola

The definitive red-wine grape of Sicily, little known in America until recent years, but now seen increasingly here. It produces big, rich wines with ample tannin and a peppery bite. A small quantity is grown in California.

Serve With

Roast meats and other simply cooked lamb and beef dishes, steaks and chops, barbecue, pizza (especially pizza with sausage or prosciutto), pasta with meat or tomato sauce, and full-flavored Italian or Spanish cheeses.