Name: Liberty Markets PACCAMORA CORTO DI PASSO NERO D'AVOLA Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 bottle Paccamora Corto di Passo Nero d'Avola (red wine); 0.5 cups Neutral sparkling water (for palate cleanse or spritz); 1 cups Fresh water (for glass rinse or hydration); 2 pieces Orange twist or fresh berries (garnish, optional); 2 pieces Large red wine glass (Bourgogne-style or Bordeaux); 1 pieces Wine opener (corkscrew); 1 pieces Decanter (optional); 1 pieces Wine thermometer (optional)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

dense red fruit, floral underpinning, quaffable, Chef David's favorite

If the bottle has been stored at room temperature, place it in the refrigerator for 20–30 minutes to bring it down to 16–18°C (60–65°F). Use a wine thermometer if available. Nero d'Avola is best served slightly cool rather than warm to emphasize bright red-fruit and floral notes.

Chill to serving temperature

Choose a large-bowled red wine glass (Bourgogne or generous Bordeaux style). The wide bowl directs aromas to the nose and allows the dense red-fruit and floral underpinning to open up.

Select glassware

Remove the foil, wipe the top of the bottle with a clean cloth, and carefully remove the cork with a corkscrew. Inspect the cork for off-odors; a clean cork indicates the wine is likely fine.

Open the bottle

If the bottle is young and dense in fruit, decant for 20–40 minutes to help the wine open and soften tannins. For an older bottle, hold it up to a light to check for sediment; if present, decant slowly, leaving sediment in the bottle. Decanting is optional for quaffable, ready-to-drink bottles.

Assess whether to decant

Pour about 5–6 oz (150–180 ml) per glass — roughly one-third to one-half full — to allow space for swirling. If serving multiple guests, refill as desired, maintaining room to swirl and sniff.

Pouring

Gently swirl the glass to aerate the wine, then bring it to your nose and inhale. Note the dense red-fruit aromas (cherry, raspberry), and the floral underpinning (violet, dried rose). This step accentuates the wine's fragrance and Chef David's favorite characteristics.

Swirl and smell

Take a moderate sip, let it coat the mouth, and breathe slightly through the nose to capture fruit, acidity, tannin, and floral notes. Observe the quaffable texture — medium body, approachable tannins, and a persistent fruit finish.

First sip

Serve alongside tomato-based pasta, grilled sausages, roasted vegetables, or medium-aged cheeses. For a lighter snack, offer a small glass of chilled sparkling water alongside the wine to refresh the palate between sips.

Pairing suggestions

If you have leftover wine, re-cork and store upright in the refrigerator for up to 3–5 days. For best freshness, use a vacuum pump to remove air, or transfer remaining wine to a smaller container to limit oxidation.

Re-corking and storage

Rinse glasses with warm water immediately after use; avoid detergent for best aroma retention. Dry with a lint-free cloth when fully dry.

Cleaning glassware

Paccamora Corto di Passo Nero d'Avola (red wine)

Neutral sparkling water (for palate cleanse or spritz)

Fresh water (for glass rinse or hydration)

Orange twist or fresh berries (garnish, optional)

Large red wine glass (Bourgogne-style or Bordeaux)

Wine opener (corkscrew)

Decanter (optional)

Wine thermometer (optional)

PACCAMORA CORTO DI PASSO NERO D'AVOLA

Make PACCAMORA CORTO DI PASSO NERO D'AVOLA Recipe in just 40m. dense red fruit, floral underpinning, quaffable, Chef David's favorite

PACCAMORA CORTO DI PASSO NERO D'AVOLA

Descriptors

Tasting Notes

Food Pairings

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