Soave: The Next Generation is Here!

PRLog (Press Release) - Jan 25, 2010 -
EMBRACE THE “NEXT GENERATION” OF SOAVE
And Discover Why This Is One of Italy’s Favorite White Wines

New York, NY, January 25, 2010 – It’s time to rediscover Soave, the fresh, crisp white wine of Italy’s Veneto region. Soave is poised to once again become a leader in Italian wines as its winemakers have made changes and improvements to their production and agricultural practices, making Soave better than ever before.

Soave is based on the Garganega (gar-gah-nay-gah) grape, a late-ripening and vigorous vine that is capable of producing refreshing, easily-enjoyed white wines. The Soave district, with its long, mild growing season and mineral rich, volcanic soils provides the ideal conditions for the cultivation of Garganega. Recognizing this unique suitability, the growers in Soave have made Garganega the dominant grape in their wines, requiring that it now make up 70 to 100% of Soave DOC and DOCG wines. Many winemakers also employ up to 10% Trebbiano di Soave for its lively acidity, and although Chardonnay and Pinot Bianco are permitted, their use is becoming increasingly rare.

Ideal as an aperitif, Soave has crisp flavors enhanced by steel fermentation and balanced by lush fruit and floral notes that also make it remarkably versatile with a variety of foods. Its freshness and lively acidity keep the palate clean during a meal and enhance the flavors on your plate rather than overwhelm them.

Some suggestions for pairings with Soave:
-  Its affinity for seafood is no accident: the hills of Soave were once under a prehistoric sea, and the hints of salinity in the wine pair well with fish such as halibut and arctic char
-  The supple fruit and citrus notes pair well with shellfish such as lobster, scallops, and shrimp
-  Soave pairs well with Japanese cuisine – sushi, sashimi, and tempura dishes – as they have a complementary delicacy and lightness
-  The clean minerality of Soave will create a balance with herbal elements in cuisine such as fennel and dill
-  Salumi (cured meats) such as sopressa from Verona are perfect with Soave
-  Mild hard cheeses such as Piave and soft, fragrant cheeses such as Asiago or Taleggio are equally good partners for enjoying with Soave.

Look for Soave DOC, Soave Classico DOC, and Soave Superiore DOCG, all of which represent the best of the district’s wines. Soave should be chilled but not ice cold, as that would mute some of the wine’s more delicate notes. When enjoyed at its peak, Soave will have notes of lemon, pineapple, apricot, almond, and spice, with hints of minerality and a tart, clean texture.

For more information, contact:
Cate Evans, cevans@colangelopr.com
646-624-2885 x. 112

About the Soave Consortium:
The mission of the Soave Consortium is to promote Soave wines — among the first wines in Italy to receive the DOC designation — to the world and protect the quality of Soave wines through the development and administration of strict production guidelines. Currently, the Consortium oversees and administrates production for 90% of Soave producers cultivating over 16,000 acres of vineyards and producing 45 million liters of Soave wine per year. For more information, visit www.ilsoave.com.