I have long been a fan of Soave’s food-friendly character. In my book Matching Wine With Asian Food (www.Tide-mark.com) my colleague Edwin Soon and I proposed (among others) the following Chinese recipe as a good partner for Soave.
Braised Bean Curd and Pork read more
Saturday 30th April and Sunday May 1st, the elegant medieval town of Soave hosts the world’s niftiest guitar players at the 20th annual Soave Guitar Festival. This is a unique opportunity to rub shoulders with such greats of the jazz and rock scene as Laurence Juber, Biorn, Monte Montgomery, Paolo Sereno, Frank Vignola and the Pedro Javier González Trio, who will be performing throughout the weekend. For more information go to: www.soaveguitarfestival.com or contact firstname.lastname@example.org
As long as we are thinking of Eataly…Let’s reprise our information on Soave’s food friendly qualities. So here goes:
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.
Recioto di Soave is a sweet wine made from semi-dried grapes. It offers an exquisite balance between sweet apricot-tinged fruit and zesty freshness.
Recioto is excellent when served on its own at the end of a meal in place of dessert. It also pairs well with blue cheese, or it may be partnered with classics such as Pumpkin Pie or the quintessentially American dessert, Apple Pie àlla mode. I also drank an excellent Reicoto di Soave with a Nasi Goreng – phenomenal!
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.
The wines of Soave will be presented in all the restaurants in Eataly. There will be tutored tastings featuring the wine, which will help consumers understand just how classy a good Soave can be. Friday evenings and Saturday afternoons the wines shop will be offering Soave promotions. If you pass by Eataly, have a glass of Soave for me.
The last few days have been busy-isimo for the Soave Consortium Crew. I really do not see how they could have packed any more into this fair. Their theme was multi-media promotion – which they did to the max. Streaming videos, live radio broadcasts, boys wandering the fair with electronic sandwich boards. (For those of you who have never seen an old movie, a sandwich board refers to two large signs linked together by short straps, and worn by a person in order to advertise a product – look at old Laurel and Hardies and you will eventually see one.) And they had continuous seminars and presentations. Whew. Today, the last day of the fair, there will be a seminar about promoting Veneto’s indigenous grape varieties and local areas at 10 a.m.
Friday will be another busy day at the Soave Consorzio stand (Pad. 5, stand G7). But it is not all work and no play for the Soave-ites. You can stop by before noon for a Soave Break and enjoy Soave (an ideal aperitivo) along with a Venexiano, a special Venetian snack sandwich. At 3 p.m. there will be a presentation entitled: Soave’s New Frontiers: Trebbiano di Soave, which will include the participation of the Suavia winery and Professor Attilio Scienza. At 4 p.m. there will be a vertical tasting of Soave Superiore DOCG and crus from the Montetondo and Vicentini wineries. All this and much, much more.
The Soave Consorzio stand is going to be hopping this during Vinitaly, the world’s largest annual wine trade fair. On Thursday, April 7th at 10:30 there will be the launch of Freewine, a group of producers dedicated to producing quality wine with drastically reduced sulfite content. There will be a tasting reducing and eventually reducing the presence of sulfites in wine. There will be a wine tasting and the presentation of an innovative new project aimed at recuperating CO2 during fermentation. I plan on dropping by to find out what they plan on doing with this recuperated CO2.
Every day there will be tutored tasting for the wine trade and press of the Soave cru.