Let me welcome you once again to Soave!
I have a great fondness for Soave. My strong feelings for the wine spring from the fact that I have seen firsthand how it has reclaimed its identity. After all, I live just down the road – a thirty minute drive – from the zone’s lush vineyards, and, for many years, was part of the professional tasting panel that assessed each vintage. read more
Dry Soaves have a palate-cleansing freshness, floral fragrances and subtle flavors, with notes of pear and apricot, along with a distinctive mineral note that adds complexity to the whole.
They make fine partners for a wide range of cuisines. They can be served with a variety of dishes, including traditional Italian risotto, Japanese Tempura and American favorites such as Maryland Soft-shell crabs, Arroz Con Pollo and chopped liver. read more
During the entire month of May the wines of Soave will be featured at the New York City megastore, Eataly. Located at 200 Fifth Avenue, Eataly occupies all of a 15-story 19th century building. Inside you will find Italian-style coffee bars, mono-themed restaurants, a delicatessen, bakery, wine shop, and the full range of Italian delicacies. read more
Terroir – In Soave, as in all great wine producing zones, the terroir – an expression that embraces exposure, climate and soil composition – is important in determining the essential characteristics of the wines.
The Soave zone has the only volcanic soil in Northern Italy. This means that the zone is capable of producing fine wines with backbone and personality. As every wine lover knows, volcanic soils give complexity to the world’s most sought-after wines. read more
While hanging around the Soave Consortium offices I overheard a bit of interesting news. Evidently the Soave gang is trying to organize a poetry (in English!!!) contest. The prizes are still being worked out. But this much seems clear: they want poems in English that link Soave to…love. So get out those rhyming dictionaries! As soon as I hear more news I will let you know.