Soave is one of Italy’s most well-known wines and today, is more exciting than ever. A new generation of winemakers brings a renewal of traditions and well-executed experimentation in the cellar. A well-made Soave retains the unique characteristics of the terroir, yet the balanced acidity and delicate aromas make it agreeable and particularly food-friendly. Depending on a combination of  terroir, ageing and winemaking styles, there is a Soave to suit nearly any palate and occasion. A well-cellared Soave Classico can seem more like Chablis or Riesling. Young Soave from limestone or alluvial soils is perfect as an aperitif. These wines are fresh and floral with flavours of orchard fruit, citrus and a touch of tropical fruit.
Some Soave spends time on the lees, giving the wine enough complexity and structure to pair well with seafood and vegetable pastas or main courses like grilled seafood or chicken.
Soave Classico DOC and Soave Superiore DOCG wines are more complex, structured and elegant than a Soave DOC. In broad terms, limestone soils tend to give a Soave that is subtle and elegant with a white floral bouquet, followed by orchard fruits, sweet herbs and a slight almond bitterness on the finish. While wines from basalt soils are bolder, revealing additional complex aromas and flavours of herbs, citrus and minerals. Follow us here for pairing ideas and recipes.