Peachy, pineappley rich and round, it’s the wine that straddles the crisp pinot grigio and plump chardonnay worlds perfectly. Super versatile, it’s a top pick to take to dinner parties. You can show off your nous with an excellent Soave, and there’s a high chance it’ll pair excellently with whatever’s on the menu. Chill it right down for supreme freshness to bring out that acidity, or allow it to warm up a little to highlight the richness. This example is from the prime ‘classico’ zone, a world away from the bulk-producing plains that gave Soave a bad name. There’s the capacity to age for a good while, for more of that nutty, leesy complexity to come to the fore.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Garganega
- Serving Temp.
Don't box Veneto in. From Prosecco to Amarone, this prolific North-East Italian region is the the biggest DOC producer in Italy (that means it produces wines of excellent and legislated quality). You'll also find Valpolicella and Soave, so you could seriously just stock your cellar with Veneto vino and you'd be set for a rainbow of styles, and all wicked wines.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.