Tenuta Regaleali Nero D Avola

Nero d'Avola is the grape named on this label, and it is a red variety best known for ripe dark fruit and a plush, medium-to-full body. Wines made from it usually show black cherry, plum and blackberry, often with notes of dried herbs, black pepper, licorice or a touch of cocoa. Tannins tend to be moderate and rounded rather than grippy, and acidity is usually fresh enough to keep the fruit from feeling heavy. Oak treatment varies by bottling, so expect anything from a clean, fruit-driven profile to light vanilla and toast. The finish is typically warm and medium in length, with a savory, slightly peppery edge. Its structure suits food with some richness and char. Grilled sausages, lamb chops, beef short ribs and burgers all work, as do tomato-based dishes such as baked rigatoni, eggplant parmigiana and braised meatballs. The wine's fruit and acidity cope well with sweet-tart tomato sauces that overwhelm lighter reds. Aged pecorino, provolone and hard salami make a good board alongside it. Spicy or heavily smoked dishes also match well, because the ripe fruit softens the heat. Serve it slightly cooler than room temperature, around 60 to 65°F (16 to 18°C). Twenty minutes in the refrigerator before opening usually gets a bottle there. A standard red wine glass with a generous bowl lets the fruit and spice open up without exaggerating the alcohol. Most wines in this style don't need formal decanting, but pouring into a decanter or letting the bottle breathe for 20 to 30 minutes can soften the tannins and bring out the fruit. This is generally a drink-now red. Nero d'Avola is usually bottled for approachability and is best enjoyed within a few years of release, while the fruit is bright and the tannins are supple. Without a specific vintage or producer notes to point to, there's no reason to count on long cellaring, so open it in the near term with a hearty meal.