Although the method of semi-drying grapes known as “appassimento” can be traced back to Roman times, it was the blockade of Venetian trade routes in the mid-1500s that allowed wines made with this technique to flourish. The Venetians, keen to find new wine supplies, developed the areas surrounding Verona and encouraged the use of semi-dried grapes because these tended to produce wines with a higher alcohol content that were, therefore, better able to withstand the vagaries of sea voyages.
Jancis Robinson, Master of Wine, and internationally respected wine journalist had this to say about Italian wines and Soave in particular:
“…the single most exciting recent phenomenon in Italian wine for me has been the revolution in white winemaking. It is now just so easy to find fantastically fruity, nervy, exciting whites such as Verdicchio, Soave, and a host of varietals and blends from all over Friuli and Alto Adige.”
The Imperial Castellania di Suavia is a wonderful organization made up of women who are selected for their devotion to the promotion of Soave wine. I am a proud and happy member of this clan. Every year they host a delightful event called “Torbolino vino in culla”, which literally means “wine still in the cradle”. These young-isimo wines are served with hearty local food at a jolly dinner. This year’s event will be held on November 18 at the Ristorante al Gambero di Soave. I have been known to sing “Torbolin, torbolin, vivo torbolin” (to the tune of Robin Hood, Robin Hood, riding through the glen) at these events. And they still invite me back! I love everything about Soave, including the easy camaraderie that sets the tone for these local festivals included.
A Wine Tasting at Di Palo‘s in New York scored by cool jazz. Look out for the strange, dour woman in the background. Scary, if you ask me.
In this video we visit the Di Palo wine shop in New York. I get so nostaligic looking at these videos and hearing those New York accents. Ahhh…
On 6 November runners from the Gruppo Sportivo Val d’Alpone De Megni will participate in the 42nd annual New York marathon. These athletes have been training for months among the vineyards of the Soave zone. Let’s cheer the Soave team on when they hit the streets of the Big Apple.
Thirty-seven years ago the Gruppo Sportivo in collaboration with the Soave Consorzio launched its own marathon. Today around 20,000 runners from around the world descend on the Soave zone each January to participate in this event.