Calabrese (grape)

Calabrese (grape)

The Calabrese grape is a red wine grape variety that is predominantly grown in the Sicilian region of Italy. It is also known as Nero d'Avola, which translates to "Black of Avola", a reference to its deep, dark color and its origin in the town of Avola, Sicily.

History

The Calabrese grape has a long history in Sicily, with the first documented mention of the grape dating back to the 17th century. It is believed to have been introduced to the region by the ancient Greeks. The grape's alternative name, Nero d'Avola, became more commonly used in the 18th century.

Viticulture

Calabrese is a late-ripening grape, typically harvested in late September to early October. It thrives in the hot, dry climate of Sicily, particularly in the southern parts of the island. The grape is known for its resistance to diseases and its ability to adapt to various soil types, including limestone and clay.

Wine Production

Calabrese grapes are used to produce a variety of wines, ranging from light and fruity to full-bodied and robust. The wines typically have high tannin levels and a moderate acidity, with flavors of black cherry, plum, and peppery spice. They are often aged in oak barrels to enhance their complexity and longevity.

Food Pairing

Calabrese wines pair well with a variety of foods, particularly those found in Sicilian cuisine. This includes dishes such as Pasta alla Norma, Caponata, and grilled meats. The wine's robust flavors and high tannin levels make it a good match for rich, hearty dishes.

See Also

• Italian wine
• Sicilian wine
• List of grape varieties

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