On Saturday March 24th from noon to midnight, the Soave Consortium will be celebrating the start of Vinitaly, the world’s largest annual wine trade fair, in Soave style. If you find yourself in Piazza Erbe, the center of historic Verona, drop by for a refreshing glass of Soave at the following participating cafes and restaurants:
Casa Mazzanti Caffè
The Soave Consortium is gearing up for Vinitaly, the world’s largest annual wine trade fair. – Their stand (Pad 5 G 4-7 & F7) will be a true media hive, with radio, television and internet broadcasts, plus social networking and blogging galore. The consortium has organized seminars and presentations. Among them will be a discussion of Soave’s fabulous food-friendly character, followed by a tasting of some surprising food and wine matches. If you are interested drop by the stand on Tuesday the 27th of March at 5 p.m.
Vinitaly, the largest annual wine trade fair in the world, is set to start soon. If you are a wine trade professional attending the fair, here are a few of the events that the Soave Consortium has organized.
Sunday, March 25 at 2:30 p.m. – The volcanic white wines of Soave. The tasting is open to foreign wine buyers and will be tutored by Giovanni Ponchia, the Consortium’s charming enologist.
Monday, March 26 10 a.m. – A discussion of climate change in the Soave zone.
See you at the fair!
The food-friendly ability of Soave knows no bounds. Try a Soave Superiore with the following recipe taken from Wine With Asian Food by Patricia Guy and Edwin Soon.
Mild Chicken Curry
4 chicken breasts, cut into 4 pieces
3 cloves garlic, crushed
1 tsp salt
½ tsp black pepper
2 tsp grated ginger
6 macadamia nuts, crushed
3 tsp ground coriander
1 tsp ground cumin
¼ ts ground galangal
4 tbsp oil
2 medium onions, sliced
3 cups (700 ml) coconut milk
6 curry leaves
1 stalk lemongrass, root end and leaves removed, bruised
2-in (5-cm) stick of cinnamon
1 tsp lemon juice
Combine the garlic, salt, pepper, ginger, macadamia nuts, coriander, cumin and the galangal in a bowl with 1 tablespoon of oil. Rub this marinade all over the chicken pieces. Set aside for 1 hour.
Heat 2 tablespoons of oil and fry the onions until they turn golden, then remove. Add 1 tablespoon oil and fry the chicken until it begins to change color. Add 1 cup of coconut milk, the curry leaves, the lemongrass, and the cinnamon stick. Cook uncovered and stir occasionally until the chicken is cooked through. Add the 2 remaining cups of coconut milk, the lemon juice and season with salt to taste. Heat through and serve.
Carnival is celebrated throughout Italy with parades and streamers and, of course, special sweets.
Here is a recipe for Crostoli (a deep-fried carnival classic that is known by many different names) based on a recipe found in Dolce da Forno, edited by Margherita Neri.
400 g white flour, 100 g sugar, 50 g butter, 50 g milk, 1 glass of grappa, 1 egg, olive oil for frying, vanilla powder, salt. Powdered sugar.
Work 100 g of sugar with the egg to form a creamy amalgam. Add the butter (which you have previously melted in a bain marie), the milk, a pinch of salt, a pinch of vanilla and the grappa. Mix well, then add the flour and knead until a smooth elastic dough is formed. Put the dough on a floured work surface and continue to knead it for a few minutes. Then take a rolling pin and roll the dough until a thin sheet is formed. Cut the dough into smallish rectangles – the actually size depends on your personal tastes. Fry them in boiling oil and then leave them to drain on paper towels. Before serving sprinkle generously with powdered sugar and serve with a glass of Recioto di Soave!
Soave is one of the most food-friendly wines in the world. This is not hype; it a fact. The wine has broad pear/apricot fruit, with a refreshing minerality that interacts with flavors rather than overshadows them. Let me share a recipe to try from Wine With Asian Food:
10 large shrimp, flour for coating shrimp, oil for deep frying
Batter: 1 cup (225 ml) iced water, ¼ cup (60 g) tempura flour or light cake flour, 2 egg yolks
Shell and devine the shrimp, leaving the tails intact. Make shallow cuts on the underside and gently spread the cuts open, taking care not to break the shrimp. This is to prevent them from curling during cooking. Pat the shrimp dry with kitchen towels and lightly dredge with flour, leaving the tail uncoated. Set aside.
Heat the oil in a deep pan. Prepare the tempura bater while the oil is heating up. Beat the egg yolks lightly. Add the iced water and mix with a few strokes. Add the tempura flour and beat the mixture til the ingredients are loosely combined. This batter should be lumpy to achieve a light and crispy crust when deep fried. If the temperature is too high or if the batter is mixed too throughout the crust will be soggy.
Soave gains another dedicated fan in Taylor Eason. To read his article go to:
The Soavecru association is a sort of consortium within the main Soave consortium, whose membership is limited to those producers who agree to adhere to much stricter guidelines than those proposed by the official DOC and DOCG regulations. Soavecru has just announced that it will be present at ProWein, the wine fair held in Dusseldorf, Germany, from March 2 through 6th.
The association will be presenting 3 tutored tastings: one on Sunday 4 March at 11:00 a.m. and two tutored tastings on Monday, one at 11 a.m.- and the seconda t 1:30 p.m.