Soave

(SWAH-vay)
Synonyms:Garganega (gahr-GAH-neh-gah) (the predominant grape varietal)

Wine Name: Soave, Soave Classico, Garganega

Background:This grape is usually blended with Trebbiano and sometimes a bit of Chardonnay or Pinot Bianco to make Italian Soave, a medium-bodied wine in the Veneto region around Verona, Italy. Garganega must be at least 70 percent of the blend. The best producing regions are labelled DOCG Soave Classico or Soave Classico Superiore. On its own it, Garganega tastes of almonds, plums and citrus fruit and occasionally a little herbal on the finish. Soave can be an excellent food wine for more savory dishes.

A sweet wine, Recioto di Soave is also made by allowing the grapes to dry and raisinate thus producing more concentrated sugars and flavors.

Classic Brands and Sources:Inama, Pieropan, Prà, Tedeschi

Characteristics:

Style #1 – Soave Classico

Body – light

Acidity – low

Sweetness – dry

Tannins – low to medium (-)

Style #2 – Recioto di Soave

Body – medium (-)

Acidity – low

Sweetness – semi-sweet

Tannins – low to medium (-)


Wine and food pairing guidelines:
The classico pairs well with less acidic, more savory dishes with herbs while the Recioto can also go with spicier foods and some desserts

Foods and Entrees that usually pair:
Fish/shellfish baked or poached with a savory sauce, or fried, seafood pasta, polenta, pesto, white pizzas, risotto, savory soups, vegetable dishes

Cheese Pairings:
American, Colby, Mild cheddar, Velveeta, Double Glouchester (similar to mild cheddar), Fontina, Gouda, Manchego, Monterey Jack, Mozzarella, Provolone, Triple Creme, St André, Zamarano (Spanish sheep’s milk cheese), Brie and Camembert (without rinds)