Soave
This Soave selection leans on Veneto, with standouts from Suavia Classico and Nama.
Soave questions
What grape is Soave made from?
Soave is made mainly from Garganega, a white grape native to the Veneto in northeastern Italy. Appellation rules require Garganega to make up the majority of the blend, with certain other local grapes permitted in limited proportions. It can produce light, crisp wines as well as more complex examples from hillside vineyards and the Classico zone.
What does Soave taste like?
Soave often shows lemon, pear, almond, white flowers, peach, and subtle mineral or saline notes. Many bottles are dry, medium-bodied, and gently textured rather than sharply acidic. Simpler wines are fresh and easygoing, while top hillside examples can gain depth, smoky minerality, and nutty complexity, especially with some bottle age.
What is the difference between Soave and Pinot Grigio?
Soave is usually based on Garganega, while Pinot Grigio is made from the Pinot Grigio grape. Soave often has more almond, floral, and mineral character with a softer, rounder texture. Veneto Pinot Grigio is commonly lighter and crisper, led by citrus and orchard fruit. Both are generally dry Italian white wines.
What food pairs with Soave?
Soave pairs well with risotto, grilled fish, shellfish, roast chicken, vegetable dishes, and mild cheeses. Its gentle texture and almond-like finish are especially good with pasta in light cream sauces or dishes featuring herbs and spring vegetables. Serve it chilled, around 45 to 50 degrees Fahrenheit, to preserve its floral and citrus character.