If you came of age in the era when MTV actually played videos, when you hear the pronunciation of “Soave,” an
Italian white wine, you immediately get a mental image of this guy:
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Rico.... |
Instead of these guys:
As with most Italian wines,
Soave (pronounced “So-AH-vey”) is named after the region in which it’s made.
Soave is the subregion of the Veneto near the city of Verona in northeastern
Italy. The primary grape varietal in the wine is the native Italian grape
Garganega, pictured above. By law, Garganega must comprise at least 70% of the blend. If a
Soave is less than 100% Garganega, the bulk of the rest of the blend comes from
a grape called Trebbiano di Soave, which is otherwise known as
Verdicchio.
[Side note: If you’ve seen
Italian wines made from “Trebbiano” – those wines are usually made from a
different Trebbiano grape: the more common Trebbiano di Toscana. Trebbiano di
Toscano is also known as Ugni Blanc. Confused yet?]
In any case, Soave is
generally a dry, relatively light white. You might stumble across a sparkling
Soave or a sweet, late harvest Soave from time to time – but for the most part,
the fruity still white is what you’re going to see.
Like most Italian wines, there
are a couple of classifications to know. There’s a “standard” Soave. Next is
“Soave Classico,” which is wine that comes from the originally designated
vineyards of the Soave region. There’s also a “Superiore” classification, which
indicates that the wines follow particular rules for composition, harvest
tonnage, and a few other rules. To further complicate matters – most, but not
all, of the Superiore vineyards are in the Classico area.

I received a pair of Soave
from Nicole at R/West. One was a standard Soave, the other was Soave Superiore.
The verdicts?
Corte Adami 2013 Soave – This one started me out with a light nose
of orange blossoms and lemon. I expected it to be along the lines of a pinot
grigio, but it turned out to be more weighty on the tongue than I thought. I
thought it certainly had a little bit of a “glycerine” texture, which I didn’t
mind, but some might consider the flavor a little “flabby.” The main flavors
are round and peachy with little tartness towards the back. The finish hangs on
and has a little bitter nip at the end. All in all, pretty decent for $12. While
it’s not the most memorable wine in the world, it’s certainly a quality
quaffer.

Soave is currently promoting
its wines as a Thanksgiving alternative to common table whites like Pinot
Grigio and Sauvignon Blanc. If you’re looking for a white that’s a little
different than the standard, you might want to consider trying out some Soave. Seeing
how close the “high end models” are in price to the standard ones, I’d suggest
you splurge on the inexpensive end of the Superiore. I think it’ll serve you
well, whatever you’re plating up.
And, you know, just 'cuz:
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