“Have you ever been to the Big Pineapple on the Sunny Coast? This wine reminds me of that. It smells like Queensland at its best - fresh, bright and a little tropical. This suave (had to do it) Italian presents just the right amount of texture, some melon and white peach - all wrapped up with a sensationally clean citrus finish. Parole Italiane!” - Dave, Wine Dealer
As someone who lived in Verona for four years, I can use rare first-hand experience to say this is as good an expression of Soave Classico as any. It does just what you want it to. I reckon you’ll struggle to find something of similar quality in a bottle shop for less than eighteen, and that’s on a good day. Plus, this wine is super versatile. Chill it right down and it’ll do the pinot grigio thing - fresh, crisp and easy drinking. Let it warm up and you’ll get all the peachy richness side of it’s spectrum, handling richer seafood and even chicken with aplomb. This is one of those wines you’ll find yourself reaching for, time and time again. Head of Buying at the ‘fo, John, reckons it’s up there with the best value buys of his ‘fo career. I’m not one to argue!
Full price $22.00 from the winery on 11 April 2019.
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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.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...