Ombra del Tempio bottle

Ombra del Tempio

Nero d'Avola, 2014

Nero d’Avola is the star grape of Sicily—that nearly never was. For centuries the grape was used simply for enhancing the color of other wines. Only in recent decades was it discovered that Nero d’Avola could be crafted into a fruity, quaffable red that complements light and hearty dishes alike. We made this one with the help of Botter, a family-run winery that works with growers near the ancient hilltop town of Erice, at Sicily’s western end.

Profile

Ombra del Tempio Nero d’Avola is the classic style you would expect from Sicily: loaded with cherry and jammy berry flavors, yet with enough restraint so as not to overpower food.

Low
High
TANNIN
SWEETNESS
BODY
ACIDITY
APPEARANCE
Purple garnet
APPEARANCE
Purple garnet
FLAVORS & AROMAS
Strawberry jam
Cherry
Cranberry
Dried thyme

Pairing

The calling card of these reds—like Cabernet Franc, Carménère and some Malbecs—is the herbal, smoky or even meaty flavors emerging from the fruitiness. The savory element makes these wines match well with roasted vegetables; the more fresh herbs in a recipe, the more harmonious each bite and sip.

TASTING TIP

The fresh, juicy style of this wine comes from aging it in stainless-steel tanks. Oak-aged Neros d’Avola are heavier, richer and less food-friendly.

A fruity red with a savory note will marry perfectly with the warm, spicy hoisin flavor in this dish. Delicious combo.

Any bold red will do with a big, juicy burger. One with a savory kick of flavor? That much better.

Since this meatloaf gives a megaphone to the veggies, serve a fruity red with an herbal kick of its own for a perfect match.

Serve up a fruity red with an herbal touch, since it'll stand up to the dish's richness and match the veggies in the mix.

Serve up a bold red with an herbal touch to give an extra dimension of flavor to this rich, earthy dish.

A red that blends fruitiness with an herbal pop is a perfect complement for this dish's earthy and vegetal flavors.

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More About The Wine

Sicily is warm and sunny—the ideal climate for growing grapes. Growing Nero d’Avola here is so easy, in fact, that Sicilian wineries were known more for quantity than quality, until a turnaround began about 20 years ago. This wine comes from grapes grown in vineyards at the island’s western tip, below an ancient temple to Venus near the top of Mount Erice.

DID YOU KNOW?

The Nero d’Avola grape is often used to make Marsala, a fortified wine used in cooking. It comes from Sicily’s town of the same name, near the vineyards for this wine.

  • VARIETY
    Nero d'Avola
  • VINTAGE
    2014
  • VINEYARD
    Various
  • APPELLATION REGION, STATE
    Sicily, Italy
  • OAK
    Stainless steel (no oak)
  • SOIL
    Various
  • ALCOHOL
    13.0%
  • FARMING
    Conventional

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Tasting Notes from Members