Comparison
Cru Beaujolais vs Nero d’Avola
How Cru Beaujolais and Nero d’Avola differ, dimension by dimension.
The short answer
The main differences: Cru Beaujolais has more floral character; Nero d’Avola has more spice; Cru Beaujolais has more earthy character.
Choose
Nero d’Avola
Choose Nero d’Avola if you want something spicier, stronger and warmer, fuller and richer.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Floral character
Clear differenceBlossom, rose, violet, elderflower, acacia and related aromatic notes.
Cru Beaujolais is more floral: medium-plus against low.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Nero d’Avola is spicier: medium against low.
Earthy character
Clear differenceForest floor, mushroom, wet stone, clay and undergrowth notes. Frequently, though not exclusively, associated with cooler and more traditional styles.
Cru Beaujolais is earthier: medium against low.
Perceived freshness
Clear differenceThe overall impression of liveliness — a composite of acidity, alcohol balance, fruit character and the absence of tiredness. Distinct from raw acidity: a wine can be high in acid yet taste heavy.
Cru Beaujolais is fresher: high against medium.
Alcohol
Clear differencePerceived alcoholic strength, which tracks actual ABV but is modified by sweetness, acidity and body.
Nero d’Avola is stronger and warmer: medium-plus against medium.
Body
Clear differenceThe overall weight and viscosity of the wine in the mouth — a composite of alcohol, sugar, extract and glycerol.
Nero d’Avola is fuller and richer: medium-plus against medium.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both low.
- Acidity: Similar — both medium-plus.
- Tannin: Similar — both medium.
- Fruit intensity: Similar — both medium-plus.
- Aromatic intensity: Similar — both medium.
Full side by side
| Dimension | Cru Beaujolais | Nero d’Avola |
|---|---|---|
| Floral character | typically medium-plus, ranging from medium to medium-plus (4/5) | low (1/5) |
| Spice | low (1/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Earthy character | typically medium, ranging from low-medium to medium-plus (3/5) | low (1/5) |
| Perceived freshness | typically high, ranging from medium-plus to high (5/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Alcohol | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Body | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Oak influence | typically low-medium, ranging from low to medium (2/5) | typically medium, ranging from low to medium-plus (3/5) |
| Texture | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Sweetness | low (1/5) | low (1/5) |
| Acidity | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Tannin | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Fruit intensity | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Aromatic intensity | medium (3/5) | medium (3/5) |
| Savoury character | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Carbonation | low (1/5) | low (1/5) |
| Serve at | 14–16°C | 15–17°C |
| Typical flavours | dark cherry, violet, granite, raspberry, iris | black cherry, plum, liquorice, tobacco, dried herbs |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Style
Cru Beaujolais
Gamay from the ten named granite hills — structured, mineral and ageworthy, and nothing like Beaujolais Nouveau.
Style
Nero d’Avola
Sicily’s most planted red: ripe dark fruit with better acidity than most southern Italian varieties manage.
Comparison
Beaujolais vs Cru Beaujolais
Is a named cru worth several times the price of basic Beaujolais?