WTN: Spadina Una Rosa "Signature" Nero D'Avola 2002

From Sicily.

Smoke and blood pudding on the nose.

Very meaty and chewy in the mouth, medium-weight, blood pudding, chocolate, tart cherry, black licorice, tart acidity.

Fairly long finish.

There has been some good NdA posts lately, here and elsewhere. The tasting I attended earlier this year was very interesting and my local has expanded the range. Thanks for the reminder Bruce.

I did enjoy it, but didn't feel it justified the $19.95 (Canadian) price. I think it was more a $10 wine.

Was also quite surprised when I read that it was number 97 on the WS's top 100 of 2005.

I did enjoy it, but didn't feel it justified the $19.95 (Canadian) price. I think it was more a $10 wine.

Was also quite surprised when I read that it was number 97 on the WS's top 100 of 2005.

Hi Bruce,

I agree! I posted a note on this wine, and I liked it but thought it was a bit on the rough tannic side. A 'rustic' wine, so to speak. I was surprised it made the top 100 wine list and attribute its inclusion to some goal of diversity as it really doesn't seem to fit the usual WS type wine.

Was also quite surprised when I read that it was number 97 on the WS's top 100 of 2005.

Me too! Perhaps I need to re-visit it tomorrow.
BP

Disclaimer: I sell this wine to people

A 'rustic' wine, so to speak.

That is a great description Tom. The sort of wine you might expect to drink out of an earthenware jug in some small bistro in the south of France or Italy.

Maybe inclusion due to the full page ad!!!!

Was also quite surprised when I read that it was number 97 on the WS's top 100 of 2005.

Me too! Perhaps I need to re-visit it tomorrow.
BP

Disclaimer: I sell this wine to people

All we had in stock was the 2003 vintage of this which I previously had found rather ordinary. We opted instead to open a bottle of the 2003 Pegau Reservee, since I had heard that it had recently received 99 points from the pointy guy. I'm not smart enough, nor do I have a good enough palate, to judge where this Pegau will end up 10 years or so down the road, but right now I ain't "getting it". A decent wine but not even close to perfection and this from a huge fan of Pegau over many vintages.
'Winger

Eeeeeek! What in the world is "blood pudding"???? Never heard of it!!!

Eeeeeek! What in the world is "blood pudding"???? Never heard of it!!!

Well, it is pretty much what you think it is. Blood and oatmeal (I think) made in the form of a thick sausage. I know it sounds gross, but it tastes good (as long as you don't think too much about what you are eating!!

Eeeeeek! What in the world is "blood pudding"???? Never heard of it!!!

Well, it is pretty much what you think it is. Blood and oatmeal (I think) made in the form of a thick sausage. I know it sounds gross, but it tastes good (as long as you don't think too much about what you are eating!!

Blood oranges, maybe, but not BLOOD!!!!

Hi Paulo,
In Italy I think they call it Sanguinacci (might be Brooklyn slang) or Sanguinaccio, growing up I always thought it was chocolate pudding, taste just like it.

Salute