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Dale Williams
Compassionate Connoisseur
11151
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Dale Williams
Compassionate Connoisseur
11151
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
James Dietz
Wine guru
1236
Wed Mar 22, 2006 6:45 pm
Orange County, California
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Mark S wrote:Dale, I'm surprised you didn't like the Gulf more. I love the saline acidity of the caricante, almost like a food friendly sherry, but I think it needs the right food to sing with. I also think they can age well.
Mike Pollard wrote:Very interesting to see a group of Nero d’Avola's reviewed. We visited Sicily in 2011 and in a little Trattoria in Palermo we had our first taste of Nero d’Avola. The wine was gratis and we had to ask what it was because it was certainly value for money! We ended up chasing down a few more Nero d’Avola's and were told by a very helpful fellow at Enoteca Picone that Nero d'Avola was the Sicilian Shiraz. I never really understood that even after trying a few more examples back here in the US.
Anyone ever have a Nero d'Avola they would call Shiraz-like?
Mike
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Shiraz role I agree but why would you drink those wines. I always thought you had a perfect palate. That heavy and Parkerized?Oliver McCrum wrote:I've had a number of Nero d'Avolas that were Shiraz-like, and some that I liked much more. It certainly plays the Shiraz role in their wine economy.
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Lou Kessler wrote:Shiraz role I agree but why would you drink those wines. I always thought you had a perfect palate. That heavy and Parkerized?Oliver McCrum wrote:I've had a number of Nero d'Avolas that were Shiraz-like, and some that I liked much more. It certainly plays the Shiraz role in their wine economy.
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