This Sicilian grape can be recognized by its bold dark fruit flavours; think black cherry and plums along with licorice root, tobacco and chili. Typically full bodied like Cabernet Sauvignon or Syrah. The tannins can be high, but not as high as those of Nebbiolo. The acidity levels are moderately high, akin to tangy yoghurt. Today, it is common to find two styles of Nero d’Avola; one is the bold dark fruit driven wine with roasted coffee, chocolate, toast and structure from some oak ageing while the other style is lighter and fresh, more red fruit and herbal with higher acidity with minimal or no oak influence. Your choice of style may depend on your mood or your meal!