The lively and juicy taste of seaside grown Nero d'Avola is perfect for enjoying a typical Sicilian merenda made of cured meat and cheeses, and with the humble blue fish of the Mediterranean: anchovies, tunafish and mackerel "Eolian style", oven baked with potatoes and cherry tomatoes, or steamed in a rich and spicy soup.
Wherever you have tomato, either fresh or cooked, this Nero d'Avola is just the perfect idea for a tasty match: its acidity will exalt any ingredient that you would add to your pizza, from the classic sciavata di Menfi, filled with broccoli and pork sausage, to the sfincione palermitano topped with anchovies, onions and pecorino cheese.
You should also try a delicious combination with the Sicilian world famous pasta alla Norma, made with fried eggplants, cherry tomatoes and salted matured ricotta cheese.
SERVING TEMPERATURE: 57 - 60 °F
Pour Lu Còri in Burgundy style wine glasses - no balloons please - and avoid warm temperatures to appreciate its lush aromas of mulberry and raspberry, enriched with pickle notes of black olives and capers, and a touch of light Mediterranean spices. Decanting is usually not necessary, except if you are drinking an older bottle.