Negroamaro vs Nero d'Avola

Negroamaro is more tannic.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Negroamaro

Red · Italy

dark, bitter-edged, plum and herb

Nero d'Avola

Red · Italy

black cherry, warm, soft

Bone dry
Sweetness: Bone dry; Full
Body: Full; High
Tannin: Medium; Medium
Acidity: Medium; 13 to 14.5%
Alcohol: 13.5 to 15%; 16 to 18 °C
Serve at: 16 to 18 °C; Apulia
Regions: Sicily

Only Negroamaro

Lamb
Pasta with meat sauce

Both pair with

Barbecue and smoked meat
Hard and aged cheese

Only Nero d'Avola

Pasta with tomato sauce
Pizza

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Negroamaro and Nero d'Avola pages.