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 The vineyards of Soave, like those of Bardolino and Valpolicella, are situated between the eastern shore of Lake Garda and the city of Verona.

The vines of the Gargane grape, which form the lion's share of this famous white wine (minimum 85%), can be seen growing around the medieval town of Soave.The Gargane is permitted to be supplemented with grapes such as Pinot Bianco, Chardonnay, Trebbiano di Soave, or Trebbiano di Toscana.

Although the European market is often flooded with many lesser Soave-type wines, a true Soave is truly delicious. The colour is usually fairly pale, ranging from green to pale yellow, the nose is not unduly striking, but the taste is dry, mellow, and pleasing, with a touch of bitter almond. The ordinary Soave is generally light in body. Soave Classico originates from the historical centre of the area, while the Superiore is somewhat higher in alcohol and must be rested for at least five months before sale. The best Soave is undoubtedly the superb Soave Classico Superiore. Drinking temperature 46.4-50°F (8-10°C) for the ordinary Soave and 50- 53.6°F (10-12°C) for the better Soave Classico Superiore.

RECIOTO DI SOAVE DOC

Just as with other Recioto wines such as the Reciota della Valpolicella (see Valpolicella), the grapes are selected and partially dried. The result is a fullbodied and very aromatic white wine that has a golden colour. The taste is fulsome and fruity, ranging from slightly to very sweet. Do not forget if attracted by the seductive excellence of this wine that it contains 14% alcohol. Drinkat 50- 53.6°F (10-12°C).

SOAVE SPUMANTE DOC/RECIOTO DI SOAVE SPUMANTE DOC

Pale and fragrant sparkling versions are made of both wines that are not so full-bodied but fresh and pleasing. These wines generally have a characteristic bitter almond note in their taste.

 Both dry (extra brut) and medium dry (brut) versions are available of Soave Spumante but only a sweet and highly alcoholic (at least 14%) version of the Recioto di Soave Spumante is available. Drink at 46.4-50°F (8-10°C).

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