The Definitive Guide To Soave

Transcription

1 The Definitive Guide To Soave Veneto (VEH-neh-toh): One of 20 wine-producing regions, located in the northeast, bordering Trentino-Alto Adige, Friuli-Venezia Giulia, Lombardy, Emilia-Romagna, and the Adriatic Sea. Veneto takes its name from the Veneti, the ancient people who populated the region prior to the Roman colonization. There are three distinct wine zones in Veneto: the Verona area, famous for Soave, Valpolicella, Amarone, and Bardolino; the Euganean hills between Vicenza and Padua, where table wines are made; and the areas of Treviso and Conegliano, which lie about 40 miles due north of Venice. The latter are best known for excellent varietal wines, especially Tocai, Merlot, and Cabernet Sauvignon. Verona (vehr-oh-nah): A picturesque wine-producing town located in the northeast region of Veneto; it rests on the river Adige near Lake Garda, just 50 miles west of the romantic and canal-latticed city of Venice. Verona was the historical storybook home of the lovers Romeo and Juliet. In the ancient Roman era, Veronese wines were called rhetico or retico. Veronese wines were even drunk at Ravenna; the capitol of the late Roman Empire under Theodoric the Goth. Verona is famous for the production of Soave, Valpolicella, Amarone, and Bardolino. Soave (SWAH-veh): Named after a medieval walled town, which stands, dominated by its imposing castle, on the lower slopes of an intensely cultivated vineyard area in the hills east of Verona. It is said that the town s name derives from Svevi or Suavi, after the Swabians who invaded Italy in the sixth century. The first written citation of Soave as a beverage dates back to the year 568. Soave matches the Italian lifestyle, easy...yet sophisticated, lively...yet subtle. The first single-vineyard Soave was produced in 1971 by Leonildo Pieropan with his Soave Calvarino. The consorzio of Soave features a Roman arena at Verona on its neck label. Dante Alighieri ( ) a great Italian poet and author of The Divine Comedy, was particularly fond of Soave and wrote often about it. Types of Soave Produced: There is also a Soave Classico, Soave Superiore (DOCG 2002), Soave Spumante, and Recioto di Soave (DOCG 1998). Grapevines: Pruning: Beginning in 2011, new grapevine plantings may only be trained according to the following methods: single or double Espalier; single, unilateral Pergola; or uni- or bi-lateral small Veronese Pergola (pergoletta veronese). In every case, there must be no less than 3,300 vines per hectare (1,335 vines per acre). Soil: Predominantly volcanic soil with stones

2 Soave (SWAH-veh): (DOC) 1968 Territories (Communes): Soave, Monteforte d Alpone, San Martino, Lavagno, Mezzane, Caldiero, Colognola, Illasi, Cazzano, San Bonifacio, Roncà, Montecchia and Santa Giovanni Ilarione in the province of Verona. Classico Must come from a strictly delimited area of production, which includes the communes of Soave, Monteforte d Alpone, and Colli Scaligeri. Denominazione Bianco Bianco Classico Bianco Spumante Grape Varieties Garganega 70% 100% 0% 30% Trebbiano di Soave, Chardonnay Alcohol 11% minimum Aging 3 months aging in bottle, may be released beginning March 31 st of the year following the harvest

3 Soave Superiore (SWAH-veh soo-peh-ree-yohr-eh): (DOCG) 2002 Territories (Communes): Soave, Monteforte d'alpone, San Martino Buon Albergo, Mezzane di Sotto, Roncà, Montecchia di Crosara. San Giovanni Ilarione, Cazzano di Tramigna, Colognola, Caldiero, Illasi, and Lavagno in the province of Verona. Classico Must come from a strictly delimited area of production, which includes the communes of Soave, Monteforte d Alpone, and Colli Scaligeri. Denominazione Soave Superiore Soave Classico Superiore Soave Superiore Riserva Grape Varieties Garganega 70% 100% 0% 30% Trebbiano di Soave, Pinot Bianco, Chardonnay Alcohol Soave Superiore 12.0% minimum Soave Classico Superiore 12.0% minimum Soave Superiore Riserva 12.5% minimum Minimum Residual Sugar: 0.6 grams per 100 ml. Aging Soave Superiore: 3 months aging in bottle, may not be released until September 1 of the year following the harvest Soave Classico Superiore: 3 months aging in bottle, may not be released until September 1 of the year following the harvest Soave Superiore Riserva: 2 years, 3 months in bottle from November 1 the year of the harvest

4 Recioto di Soave (reh-choh-toh dee SWAH-veh): (DOCG) 1998 History: Recioto is a wine with a long history. This wine was attractively light-colored and flawless, and seemed to be the fruit of lilies. The existence of a sweet white wine in the Veronese area, similar to the Recioto di Soave we know today, was recorded in the fifth century in the famous epistle of Cassiodoro. The learned minister of King Teodorico sought the red and white acinatico (the latter being today s Recioto di Soave) among the Veronese estate owners, for the guests of the royal table; the grapes for this wine were selected from the domestic pergolas hanging up in bunches in the fruit cellar until late winter. The acinatico was made from a grape variety known as retica in those days and the Garganica grape was only mentioned for the first time in the fourteenth century, by the Bolognese Pier De Crescenzi; it then became widespread in the Veronese area and is still predominant there today. More specific information about the preparation of Recioto appears in the eighteenth century from the Marchese Scipione Maffei, who wrote that storing grapes until December, pressing gently in the cold weather and replacing the must, without boiling, keeping it for some time before handling, is the same approved system we use now, honoring it with the name santo. A historical document on the preparation techniques of Recioto di Soave was left by Giuseppe Beretta in one of his books in 1841: By sparkling liquor I mean the wine obtained from naturally dried grapes, which are crushed in a press beginning in winter. Since it is best to decant and thicken the fine must that appears free of any bulk and only in small barrels, and in a cool place, it is left to ferment and without stalks or skins: thus only being boiled slowly, this wine preserves intact some of the sugary material: this is the important feature that distinguishes it from all others. The Veronese dialect the word Recioto derives from recia, the upper part of the bunch of Garganega grapes, which is richest in sugars and most greatly exposed to sunlight. Just before the harvest a selection is made of the best bunches, which are laid out on racks to dry. The grapes are constantly supervised and cleaned for four to six months, until pressing. Long, slow fermentation often takes place in small barrels. With the new production specification, Recioto di Soave has a more complex profile and has become a great vino da meditazione. The formation of noble rot on the drying grapes completes the aroma range and enriches the nose-palate consistency. Recioto is traditionally served with tea biscuits but the aging process also makes it suitable for blue and strong cheeses, and all foods which enhance its oiliness. The sweetness in this case becomes a clear and very enjoyable point of contrast. The wine is bright yellow in color with acacia honey on the nose and floral hints, and a velvety, harmonious, full-bodied and pleasantly almondy bouquet. Apart from the traditional still version, it is also available in the sparkling style, which makes it ideal foil for all the typical pastries of Veronese cuisine.

5 Background: This wine is made It is made from partially dried (from four to six months) grapes. Barrel fermentation is common in Recioto di Soave and the growth of botrytis cinerea is encouraged. Territories (Communes): Soave, Monteforte d Alpone, San Martino, Buon Albergo, Lavagno, Mezzane di Sotto, Caldiero, Colognola, Illasi, Cazzano di Tramigna, Roncà, Montecchia di Crosara, and Santa Giovanni Ilarione in the province of Verona. Classico Must come from a strictly delimited area of production, which includes the communes of Soave, Monteforte d Alpone, and Colli Scaligeri. Denominazione Recioto di Soave Recioto di Soave Classico Recioto di Soave Spumante Grape Varieties Garganega 70% 100% 0% 30% Trebbiano di Soave, Pinot Bianco, Chardonnay Alcohol Recioto di Soave 12.0% minimum Recioto di Soave Classico 12.0% minimum Recioto di Soave Spumante 11.5% minimum Minimum Residual Sugar: 7 grams per 100 ml. Aging Recioto di Soave: May be released from Sept.1 the year following the harvest Recioto di Soave Classico: May be released from Sept.1 the year following the harvest Recioto di Soave Spumante: May be released from Sept.1 the year following the harvest

6 Description, Recommended Foods, and Cheeses Soave (SWAH-veh) Description: Straw yellow, tending at times to the greenish. A very fruity aroma and taste of apple, honeydew melon, and pear. It is dry, light-bodied, and balanced, with a slightly bitteralmond aftertaste. Recioto di Soave (reh-choh-toh dee SWAH-veh) Description: It is sweet to the taste, with overtones of apricots, bananas, citrus, honey, pears, green tea, and peaches; best enjoyed after dinner. Soave (SWAH-veh) Food: Cold appetizers, salads (chicken, rice, vegetables); shellfish and grilled shrimp, risotto, grilled hot sausage, linguine with white clam sauce. Cheese: Appenzeller, Bel Paese, Burrata, Burrini, Caciotta, Edam, Emmentaler, Fontina, Gouda, Gourmandise, Jarlsberg, Mozzarella, Muenster, Provolone, Ricotta, Taleggio, Tilsit Created for Grapes on the Go, Inc & Marketing copy right Last updated July 2013 [email protected] Created by Bob Lipinski, Executive Director of "High Impact Business Solutions." [email protected]