Nero d'Avola with...

[quijote]

Based on archived posts, it seems that Nero d'Avola doesn't have enough acidity to work well with tomato-based sauces. Any thoughts on this?

I bought a 2001 Abbazia Sta. Anastasia NdA (highly praised on the Italian thread), and would like to match it with appropriate food flavors. The Immer book isn't much help in this regard.

Would this wine go well with herbed chicken?