Spring has sprung
and I can’t think of a better way to celebrate its arrival than with a glass
of a well-made Soave (swah vay). This bone dry white wine comes from the wine
district just west of Venice near Romeo and Juliet’s city of Verona. Made from two grapes that are not grown in
the US, Soave offers a wonderful opportunity to ring in Spring by exercising
your wine muscle in a new way.
Soave is the name
of a medieval town, the name of the wine district, as well as the name of the
wine. Only white wine is made in Soave
and the majority of it comes from the Gargenega grape. Soave can be made from as much as 100% of Gargenega, but by law Gargenega must be at least 70% of the blend. Gargenega grapes provide high acidity,
therefore, offer a powerful structure to the wine. The other grape allowed is
Trebbiano, a quite historical grape native to Italy. One of Italy’s most popular white grapes
today, this varietal was used by the Romans to vinify wine, and it was introduced
to France by Italy when the Pope moved his headquarters from the Vatican to
Avignon in the 14th century.
The flavor profile
of Soave is influenced by the terroir in which the grapes grown. Located at the base of the Italian Alps,
Soave has benefited from millenniums of the Alps erosion. The volcanic soil washed down has a powerful effect
on the taste profile of the wine. Expect nuances of
minerality such as flint and lead pencil interspersed with subtle flavors of citrus,
almonds, and honey….even though the wine is completely dry. Aside from the almond and honey notes, Soave
can be similar to a Chardonnay.
Look no further
than award-winning producer Ca Rugate for a well-crafted Soave. This family has a heartfelt bond with the
land and has been making wines for several generations. If you’re one of the lucky folks coming with
us on the sold-out Northern Italy Truffle tour this fall, you will have a professional
level tasting at Ca Rugate. If not, you may
want to pick up one or more of the following of their stunning Soave for a spring fling:
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