Stemmari Nero D'Avola

Stemmari Nero D'Avola is a red wine listed with a Massachusetts, United States origin. The listing's name and its category don't agree: Nero d'Avola is a Sicilian grape, while the category field says Pinot Noir. The bottle's label is the final word on grape and style. The notes below cover what each reading would usually mean at the table, and no measured tasting profile, vintage or alcohol level has been supplied for this bottle. If it follows the Nero d'Avola name, expect a fuller red. That means dark plum, black cherry and blackberry fruit, a savory edge of dried herbs or black pepper, moderate to firm tannin, and enough acidity to keep it balanced. If it follows the Pinot Noir category, expect the opposite: lighter body, red cherry and cranberry fruit, softer tannin, brighter acidity and a finish that is shorter and cleaner. Oak influence isn't stated, so don't assume any. For food, a Nero d'Avola style suits grilled sausages, lamb chops, tomato-based pastas, eggplant parmigiana and aged pecorino. A Pinot Noir style is easier with roast chicken, salmon, mushroom dishes, duck breast or a simple charcuterie board. In both cases, pick a main course that matches the wine's weight, and skip very spicy or heavily sweet sauces. Serve it slightly cool, around 60 to 65°F. A Pinot Noir style can go toward the cooler end of that range, and a Nero d'Avola style toward the warmer end. Twenty minutes in the refrigerator before opening will bring a room-temperature bottle into range. If the wine tastes tight or closed on opening, 20 to 30 minutes in a decanter or a wide glass will help it open up. A standard red wine glass works for a Nero d'Avola style, and a wider-bowled Burgundy-type glass suits a Pinot Noir style. Wines at this level are usually made to drink within a few years of release rather than cellared, so plan to open it soon unless the label says otherwise.