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Il Meridione Nero d'Avola – Wine of the Week from O’Briens Wine 2
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Il Meridione Nero d’Avola – Wine of the Week from O’Briens Wine

The Sicilian city of Avola offers many wonders to wanderlusters looking for that sweet combination of history (think of loosing yourself wondering its ancient pre-Roman roads); coastal charm and numerous food festivals and local traditions. The area names one of Sicily’s most important red grape, Nero d’Avola, simply meaning Black from Avola.

And while visitors might indulge in their idyllic version of la dolce far niente, winemakers in the neighbouring wine regions are quite diligent, as wines from this Mediterranean island are becoming trendier and trendier as we speak (well, as you read).

Il Meridione Nero d'Avola – Wine of the Week from O’Briens Wine 2Il Meridione Nero d’Avola 2014 is a Terre Siciliane IGT, one of Sicily’s youngest denominations, created only in 2011.

The island’s warm and dry weather allows Nero d’Avola grapes to achieve all their ripe, juicy potential, and to become wines like this: intensely pigmented, bright, fruity and rich.

Aromas of ripe blackberry, dried plums and clove are mirrored on the palate where its warming, bold tannins wrap you with the strength needed to stand up to the wines’ formidable 14% ABV. Moderate acidity contributes to the illusion of sweetness, though this is a dry one, with a medium body and a plump, succulent texture.

If you enjoy Malbec or Shiraz, this one is the next to pour this summer. Bold and robust but generous in the berry department, it is a passionate Italian, for lovers of vigorous, youthful vino rosso. Pairing suggestions rhyme with “eat”, as it’s a great match for meat. Why not try it with a rib roast, a homemade beef burger or a steak sandwich.

Il Meridione Nero d’Avola 2014 is available at O’Briens Wine for €11.45.


Gaby ProfileGabriela’s passion for writing is only matched by her love for food and wine. Journalist, confectioner and sommelier, she fell in love with Ireland years ago and moved from Venezuela to Dublin in 2014.

Since then, she has written about and worked in the local food scene, and she’s determined to discover and share the different traditions, flavours and places that have led Irish food and drink to fascinate her.

Gabriela Guédez Gabriela Guédez


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