One of the things that wine geeks like me get geeked out about is tasting wine varieties that we don’t get to taste every day. Here’s a red blend that’s packed with four varieties that are native to Sicily. Those varieties include Frappato Nero, Nerello Cappuccio, Nebello Mascalese and Nero d’Avola, blended at 25% of each.
That’s not the only thing unique about this wine. It’s also a field blend. Most blended wines you taste today are made by fermenting individual varieties and blending them after fermentation. This is typically done so that the amounts of each variety can be adjusted to the liking of the winemaker. In a field blend, the grapes are combined at harvest time and are co-fermented. Proponents of co-fermentation say that it enhances the wines color and produces more floral aromas.
Whether it’s a result of the co-fermentation or something else, I will say that I really like the nose on this wine. It shows grilled meats, black pepper, dried leaves, cherry, and raisin. The palate has outstanding acidity with wild cherry and cassis flavors up front followed by intense dark chocolate flavors and black pepper. The finish lasts for a good bit. This is a nice wine for a garlic-rubbed steak, or for pasta. I think I’ll enjoy it with a nice, cheesy lasagna.
Wine: Dievole Fourplay Rosso
Variety: Red Blend
Find Dievole Fourplay Rosso with Snooth
Disclosure: This wine was received as a sample.