Soave is one of the world’s most food-friendly wines because of its medium acidity and aromas. A well-cellared Soave Classico can seem more like a Chablis or Riesling after many years. Young Soave from limestone or alluvial soils can be perfect as an aperitif or with light fare. 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. Wines from basalt soils are bolder, revealing additional complex aromas and flavours of herbs, citrus and minerals. These are able to cope with dishes with a lot of flavour.