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?
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.
Lou Kessler wrote:
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