Soave was at one time the world’s most popular Italian wine. It was officially granted a DOC classification in 1968.
The DOC status (Denominazione di Origine Controllata) was introduced midway through the last century as part of a series of laws designed to safeguard the quality and authenticity of Italian wines. Soave received its DOC in October 1968.
History of Soave wine
The history and character of Soave have been influenced by the Catholic Church and the Venetian empire over time. Venetian people have been diligent in viticulture. In recent years, local farmers shifted from selling grapes to bottling wines that represent their land. Even larger wineries now bottle select vineyard wines.
Soave DOC was established in 1968, with periodic boundary revisions. Soave and Chianti were among the first Italian regions recognised for fine wine potential. This aligns with current production rules for Soave Classico.
Soave gained popularity in the US during the mid-20th-century Italian wine boom after World War II. Large producers like Bolla helped Soave surpass Chianti as the top-selling Italian DOC wine in the 1970s. However, Pinot Grigio and new southern Italian wines overtook Soave by the end of the 20th century.
The terroir of Soave
Soave’s terroir is characterised by volcanic and limestone soil. The north Soave hills consist of a thick layer of limestone formed by marine deposits over millions of years. The region features diverse soils, including sedimentary material, alkaline clay, and humid conditions in summer.
The Soave territory boasts a complex terroir, with a predominance of calcareous rocks in the western part and volcanic rocks in the central-eastern region. Sometimes, neighbouring vineyards have different soils.
The climate is affected by mists from the Po Valley in autumn, posing risks of mould and grape diseases. The Garganega grape, a primary Soave variety, has a thick skin that can resist mist better than other varieties.
What makes a wine a Soave?
Soave’s white wines must contain a minimum of 70% Garganega grape. Up to 30% of the blend can come from Trebbiano di Soave, also known as Verdicchio and Nestrano. This grape differs from the lower-quality Trebbiano Toscano of Tuscany.
The DOC regulations prioritise quality varieties and exclude Trebbiano Toscano, which was allowed to make up to 15% of the blend. Grapes for DOC wine must be harvested with a yield no greater than 14 hectares and fermented to a minimum alcohol level of 10.5%.
Which food should you serve with Soave wine?
Soave Classico is an excellent companion for pork, game, and poultry. It pairs wonderfully with slices of salty prosciutto and delicate carpaccio, as well as with pork belly. It also complements classic dishes like Pollo alla Veneziana, chicken breasts stuffed with curd cheese, pesto, and breadcrumbs, pan-fried, and served with a vermouth sauce, courgettes, and onions.
Soave Classico also shines when enjoyed with Pollastro in Squaquacio, a savoury slow-roasted chicken dish with mushrooms and tomato sauce.
While pasta may not be as prevalent in Veneto and Venice as in other parts of Italy, there are some cherished Venetian pasta dishes that pair beautifully with Soave and Soave Classico. Risi e Bisi, a famous Venetian rice dish featuring rice and peas, is a prime example. Pasta e Fagioi, a characteristic Veneto first course, also complements the wine. Traditional Venetian pasta, like Bigoli (thick, coarse whole wheat spaghetti), is served with sardines or anchovies, as well as Spaghetti alle Vongole (pasta with baby clams), creating a delightful fusion of flavours.
Soave the municipality
Soave, a municipality with fewer than 10,000 residents, is renowned for its commanding castle overlooking the town.
Originally constructed in the 10th century to safeguard the area from Hungarian incursions, the castle underwent expansions in the 14th and 15th centuries, boasting three defensive walls. In the 19th century, it was privately acquired and underwent restoration.
Today, it is open to the public, featuring numerous exhibit rooms, including a dining area with medieval kitchen utensils. The poet Dante Alighieri is believed to have sojourned there as a guest of the Scaligeri family, a distinguished Veronese dynasty.
