Mini WineFlightSocial - Getting to know Soave Classico DOC
- Caroline Cruse
- Feb 10, 2023
- 3 min read
Region or Grape? Like their French neighbours the Italians typically label their wines using the region as opposed to the grape. Soave is a wine region in the province of Verona in Northeast Italy. Soave shares this region with another well-known wine Valpolicella and yes Valpolicella is a region and not a grape (One for another blog)
What grapes are used to make Soave? Soave can be 100% Garganega but can also be blended. The most important grape after Garganega is Trebbiano di Soave (more commonly known as Verdicchio). Pinot Blanc and Chardonnay are also allowed. To be classified as Soave, however, Garganega must make up at least 70% of the wine.
What's better Soave DOC or Soave Classico DOC? – Grapes used to make Classico come from the foothills of the Lessini Mountains. Terrior (soil) is made up of clay, limestone and volcanic rocks. The influence of altitude and the naturally cool soil slows down ripening allowing the grapes to retain their acidity along with full ripeness flavour. These wines can age.
Soave DOC is made from grapes grown on the plains around the river PO. Here the soils are sandy, alluvial soils ripening the grapes quicker producing medium acidity fruitier wines made to be drunk young. Personally given that you can get good value Classico under £10 I would always look to buy a classico.
What does it taste like? Soave Classico will be bright and zesty with classic lemon and peach flavours. It will deliver a minerality and a herbaceous note courtesy of the volcanic soil. All wrapped up in an almond finish. Wines will have intensity and a smooth full texture in the mouth.
Any Recommendations? – Yes of course I have! check out these two classicos one under £10 and one over £10 both available from majestic wines. Both were tried with scallops and ricotta stuffed chicken.
What’s it like: A fresh dry “Fruit first” wine. Think citrus (lemon, tangerine) combined with peach. Past the initial fruit hit there are hints of herbs and minerality (from the volcanic soil) with a classic almond finish. The addition of Trebbiano (15%) adds to the fruity citrus and peach freshness with Chardonnay (5%) providing a creamy texture.
In summary: A great aperitif wine that worked well with the scallops. However, the ricotta stuffed chicken with Parma ham subdued the fruit flavours a little too much for me.
Would I buy it again: Absolutely. For a wine that costs under £10 it has a surprising level of complexity, combining fruit, mineral, herb and almond aromas and flavours with some good depth. I would serve as an aperitif wine but if there was still some left for the fish course then that’s fine too!
What’s it like: A dry rich fuller body wine. 100% Garganega coming from one of the best producers in Soave with classic flavours of stone fruit (apricot and peach) with some fresh acidity and citrus brightness followed by an almond finish. However, what elevates this wine is the complexity from the floral notes (violet and iris) and the rich minerality (wet stones, ash).
In summary: Although personally, I like my aperitif wines to be lighter and fruitier this is still zesty enough to be an aperitif wine. It has the classic Soave flavours but with the greater complexity and depth it certainly justifies a premium price
Would I buy it again: Definitely. For me as a food wine this absolutely smashed it. This wine just got better and better when paired with both the scallops and chicken. To quote the producers “a little everyday luxury”
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