Soave wine

Soave (pronounced so-ah-vay) is a wine-growing region in Veneto, Northeast Italy, famous for its white wine blends made primarily from the native Garganega grape variety. The town of Soave in the Verona province is where these wines take their name. Soave wines are versatile and range from light and easy-drinking to complex and full-bodied, capable of ageing for several years.

Most Soave wines are, however, dry and light to medium-bodied. They are known for their high acidity, which gives the wine a fresh, crisp characteristic and makes it an excellent companion to various dishes.

The Soave wine region has a rich history of winemaking dating back to Roman times. During the Middle Ages, the region was famous for its vineyards and the quality of its wines.

However, it was during the 20th century, specifically the 1930s, that Soave began to gain a reputation internationally.

The creation of the Soave DOC in 1968 helped to standardise production and elevate the quality of its wines. While local wine production in the mid-20th century emphasised quantity over quality, there’s been a renewed commitment to producing high-quality Soave wines in recent years.

Garganega is the primary grape variety grown in the Soave wine region. This white grape forms the backbone of the region’s white blends. Indeed, by law, Soave wines must contain a minimum of 70% Garganega. The remaining blend can include other varieties such as Trebbiano di Soave or Chardonnay.

Garganega is primarily grown in the Soave Classico DOC – the historic and original zone of Soave centred around the municipalities of Soave and Monteforte d’Alpone. The vineyards here are located on the hillsides, with volcanic soils rich in basalt ideal for growing Garganega grapes.

Trebbiano di Soave, often confused with the less prestigious Trebbiano Toscano, can also play a part in Soave wines. It can contribute up to 30% of the blend in the Soave DOC, although it’s less common in the top-quality Soave Superiore DOCG. Trebbiano di Soave lends additional aromatic complexity and acidity to the wine.

Other varieties allowed under DOC rules include Chardonnay and Pinot Bianco. These are less common than other varieties and are only used in small amounts.

Various styles of wine are made in Soave, including:

• Soave Classico – This wine originates in the hilly historic heart of the Soave appellation. It’s typically dry, light-to-medium bodied, with flavours of green apple, pear, peach and citrus, alongside floral and almond notes.
• Soave Superiore – A higher quality category that must meet stricter production regulations than standard Soave, including lower yields, specific ageing requirements, and slightly higher minimum alcohol content. The wine often displays more concentration and complexity as a result.
• Recioto di Soave – This sweet, dessert-style wine is made from late-harvest grapes that are dried to concentrate sugars before fermentation. It carries aromas of apricot, peaches and honey. Recioto di Soave is generally lush, aromatic and well-balanced.
• Soave Spumante – This is a sparkling wine style made in dry and sweet versions. The wine can be either fully sparkling (spumante) or lightly fizzy (frizzante).

These wines can carry the designation “Classico” if they are sourced from vineyards in the original Soave production area, which includes the communes of Soave and Monteforte d’Alpone. The “Classico” designation is generally considered a sign of higher quality. There’s also “Riserva” status for wines aged for a minimum of 24 months (at least three of which must be in the bottle).

Soave, one of Italy’s best-known white wines, is produced in the Veneto region in Northern Italy. The most prestigious Soave wines are typically from the Soave Classico zone and the Soave Superiore DOCG. Here, the volcanic soils and hilly terrain are perfect for Garganega, the primary grape in Soave wines.

Blends may also include Trebbiano di Soave and, to a lesser extent, Chardonnay. The Garganega grape lends Soave wines their characteristic finesse and structure. Soave wines are typically dry and light to medium-bodied, with vibrant acidity. Expect notes of citrus, green apple, pear and peach, a subtle almond aftertaste, floral notes and often a certain minerality. With extended ageing, Soave wines can develop complex honey, nutty notes with candied fruit overtones.

Soave Superiore, a richer, fuller-bodied style, displays more concentrated flavours and is often oak-aged.

Soave, with its high acidity and bright flavours, pairs beautifully with various dishes. Its home region, Veneto, offers a range of delicious, traditional pairings. Try a glass of Soave with a dish of risotto alla sbirraglia. The wine’s acidity and freshness beautifully balance this rich and creamy chicken and rosemary risotto.

Soave is also an excellent match for lighter dishes such as seafood and grilled fish, fresh salads or poached poultry. The wine’s crisp, zesty acidity cuts through the seafood’s richness and the delicate fruit flavours complement milder ingredients.

For richer, barrel-aged Soave Superiore, with its ripe fruit and nutty flavours, heartier dishes like roasted chicken, creamy pasta or white pizzas would work well. The heavier dishes can stand up to the wine’s fuller body, while the creaminess in the food can be balanced by its fresh acidity.

Soave wine, known for its light, crisp profile, is best served chilled – between 8°-12°C. If the wine is too cold, it may mute the flavours and aromas; if too warm, the wine can taste flat. Pop your wine in the fridge for a couple of hours before serving.

Soave wine should be served in a white wine glass, as the narrower bowl helps preserve the delicate aromas and maintain the cooler temperature.

Generally, Soave wine does not need to be decanted. However, if you’re serving an older or more complex Soave, such as a Soave Superiore, you may wish to decant the wine to help open up its flavours.

Learn more about the perfect temperature for serving wine.