The Region: The Sicilian climate has long hot summers, plenty of sunshine and mild winters, with just enough rainfall to keep the vines strong. Avola is a village in South Eastern Sicily, where Nero d’Avola evolved through selection by vine growers centuries ago, and has spread throughout the island.

The Wine: Sicilian winemakers often treat Nero d’Avola like Shiraz, which is why the two blend so well together. It has the classic Shiraz notes of blueberry, blackberry and dark fruits, with a delightful scent of rose, cherry and herbs. This dark-garnet wine shows ripe, berrylike fruit aromas lent complexity by hints of toast and smoke. Warm and plummy with a touch of raisins and a hint of almonds in the flavour, there’s sufficient acidity to give it structure, but the overall impression is soft as velvet.

The Food: A great choice for lamb chops; rare meat rounds out the wine. Also good with barbecued ribs, filet mignon, classic pan-fried pork chops and Roquefort cheese.

Ageing: While this is a wine that will age well for years, the exuberant fruit will beckon you for early drinking. If you do succumb, put a bottle aside for the future, but you won’t go wrong by drinking it after six months to a year.

Sweetness Code: 0 (dry)