Sicilian-Style Stracotto – Recommended Wine Pairing

Donnafugata, "Tancredi" Sicilia IGTA while back Francesca posted the mouth-watering recipe for a Sicilian-style stracotto: it is finally time to find a good wine pairing for her dish. Based on its ingredients and preparation, we can identify the main organoleptic qualities of this dish as latent sweetness, latent sourness and juiciness; it is also a structured dish.

In light of the ISA wine pairing criteria that we have discussed on a previous post, we can therefore conclude that the wine we should pick to complement Francesca’s dish should have good acidity, smoothness, well defined (but not aggressive) tannins and/or good ABV, and should be a full-bodied wine.

Based on the above characteristics and the geography of Francesca’s dish, I would pair the stracotto with a good Nero d’Avola. Before we get to the actual recommendations, however, let’s just take a quick look about this grape variety.

Planeta, Noto Nero d'Avola "Santa Cecilia" DOCNero d’Avola is a black-berried grape variety that is widely grown in Sicily and that, apparently, was first brought there by Greek migrants during the Greek colonization of Southern Italy (so-called “Magna Graecia”) in the VI century BC. This makes Nero d’Avola essentially an indigenous grape variety to the region of Sicily, where it has been cultivated for centuries (the first official descriptions date back to the end of the XVII century) and where it is also known as “Calabrese” – not because it came from Calabria, but because that name is thought to be a contraction of two words (“Calea” and “Aulisi”) which, in the Sicilian dialect, mean “grape from Avola” (Avola is the name of a Sicilian town).

Nero d’Avola makes wines that are generally deeply colored, full-bodied, distinctly tannic and with good aging potential. The use of Nero d’Avola grapes is permitted both in the only DOCG appellation of Sicily (Cerasuolo di Vittoria DOCG, a blend in which Nero d’Avola can be used between 50 and 70% in combination with Frappato grapes) and in several of the Sicilian DOC appellations, where it can be used to make varietal wines or in the context of blends. However, many of the best Nero d’Avola wines around are marketed under the more loosely regulated Sicilia IGT appellation, which affords serious producers more flexibility in experimenting and creating excellent wines out of Nero d’Avola grapes, especially by blending them with international grape varieties such as Cabernet Sauvignon, Merlot or Syrah to tame certain aggressive traits that varietal Nero d’Avola wines sometimes exhibit. (Information on the grape variety, cit. Wine Grapes, by Robinson-Harding-Vouillamoz, HarperCollins 2012)

Morgante, "Don Antonio" Sicilia IGTIn terms of specific recommendations, in my view these are among the best Nero d’Avola-based wines around for their quality/price ratios:

Donnafugata, “Tancredi” Sicilia IGT (a blend of Nero d’Avola, Cabernet Sauvignon, Tannat and other grape varieties, with aromas of roses, cherries, leather, tobacco, chocolate – a density of 4,500 to 6,000 vines/HA is another very good feature worth pointing out)

Donnafugata, Contessa Entellina “Mille e Una Notte” DOC (a wonderful blend of Nero d’Avola, Cabernet Sauvignon, Merlot and Syrah, which can be considered the “bigger brother” of the Tancredi – it is more expensive but delightful, with a bouquet of plum, blackberry, black cherry, pepper, cocoa, vanilla, tobacco and cinnamon; a great wine)

Cusumano, "Noa" Sicilia IGTPlaneta, Noto Nero d’Avola “Santa Cecilia” DOC (100% Nero d’Avola, with aromas of wild cherries, plums, blackberries, licorice, cocoa, graphite – kudos to the owners who obtained a very good density of 5,000 vines/HA)

Morgante, “Don Antonio” Sicilia IGT (100% Nero d’Avola, with aromas of potpourri, ripe red fruit, licorice, leather, chocolate and minerals)

Cusumano, “Noa’” Sicilia IGT (a blend of 40% Nero d’Avola, 30% Merlot, 30% Cabernet Sauvignon, with complex scents of violets, red fruit, sandalwood, leather, chocolate – even in this case, we want to acknowledge a producer who attained a commendable density of 5,000 vines/HA)

Feudo Maccari, "Saia" Sicilia IGTFeudo Maccari, “Saia” Sicilia IGT (100% Nero d’Avola, with scents of violets, herbs, wild cherry, pepper, juniper berries and leather, slightly toasty – once again, a special note of commendation to the owners who invested the energy and the resources to achieve an excellent density of over 5,500 vines/HA)

Tasca d’Almerita, Contea di Sclafani “Rosso del Conte” DOC (a blend of Nero d’Avola, Perricone and other permitted varieties, with aromas of violets, blackberry, plum jam, black pepper, tobacco and licorice)

That’s all for today: have you tried any of the above wines? If so, did you enjoy what you drank?

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About Stefano

I am a photographer and an ISA certified sommelier. I contribute to two blogs, Flora's Table (the fine cooking and wine blog - www.florastable.com) and Clicks & Corks (my photography and wine blog - www.clicksandcorks.com). My photography Web site is at www.LightQuill.com
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9 Responses to Sicilian-Style Stracotto – Recommended Wine Pairing

  1. Oh I remember this recipe, it looked absolutely scrumptious in the pictures! I have to admit that I haven’t tried any of the wines that you suggested Stefano, but the descriptions make them sound delicious! A mixture of cocoa, vanilla, and tobacco?! Sounds wonderful 🙂

  2. I have to confess Stefano that I haven’t tried any of these wines. I enjoy reading your posts because they so often remind me I haven’t drunk a particular varietal for quite a while, in this case Nero d’Avola, and that it would nice to sample some again. 😉

  3. Hello Stefano, I remember this beautiful recipe of Francescas with that lovely sauce. Indeed it cant stand up to a beautiful Nero d’Avola. I can’t wait to go back to Italy as there are only so many days and just so many many wines to try. Wishing you a very blessed Easter Holiday. Take Care, BAM

  4. Hi Stefano, I had a 2003 Noà at a trattoria called Nangalarruni in the lovely Sicilian town of Castelbuono.I thought it was very elegant and had aged well. It is six months ago and I can still remember it.
    I like your detailed wine pairing advice very much!
    Stefan

    • Stefano says:

      Ooooh, that’s nice, Stefan: I think a 10 year old Noà should be splendidly integrated and cohesive. I had younger bottles which were very good already, but I think the one you had was at or very close to its peak quality-wise. Thank you for sharing your experience and thank you for your kind words about a structured approach to wine pairing! 😉

      • You are very welcome! I can’t tell you how glad I am that I discovered another wine pairing enthusiast (and even expert) in the blogosphere. Food or wine can be good by itself, but for me they have to be ‘married’ to create heaven on earth. Even very good restaurants usually don’t do an outstanding job with this, but that may be a matter of personal taste. I look forward to comparing notes and hearing what you have to say about the wine pairings on my blog. I hardly ever get reactions on them, so I’ve gotten quite lazy at describing them.

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