A thoroughly enjoyable wine for any day of the week. A notable dark red, cooked fruit flavor, with integrated mild tannins and lively acidity give it just enough granularity and presence and a touch of fennel, too. Pour it liberally alongside simple meat dishes or traditional pasta with marinara sauce. Highly Recommended (90-94) — BSE

WHO: Donnafugata

WHAT: Nero d’Avola blended with Cabernet Sauvignon, Syrah, Merlot, and other grapes
WHERE:  Sicilia DOC
HOW MUCH: about $14   (media sample)

About The Author

Becky Sue Epstein

An experienced writer, editor, broadcaster, and consultant in the fields of wine, spirits, food, and travel, Becky Sue's work has appeared in many national and international publications including Intermezzo Magazine, Fine Wine & Liquor, Art & Antiques, Luxury Golf & Travel, Food + Wine, www.wine-pages.com and Wine Spectator. She began her career as a restaurant reviewer for the Los Angeles Times while working in film and television. Epstein is also the author of several books on wine, spirits, and food, including Champagne: A Global History; Brandy: A Global History, and Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira, and Marsala.

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