Podcasts about soave classico

Nell'estrema propaggine orientale dei Monti Lessini, tre le provincie di Vicenza e di Verona, nel cuore della Val d'Alpone, culla del Soave Classico e della Garganega, si erge una collina di origine vulcanica dalla quale prende il nome una delle aziende vitivinicole storiche dell'areale che ha fatto del suo legame profondo con queste terre il filo conduttore del suo percorso e della sua evoluzione: Ca' Rugate.

Vinene i afsnittet er skænket af Quist Wine https://quistwine.dk/     Smagekasse med de tre vine findes her: https://quistwine.dk/vare/smagekasse-vin-for-begyndere/     Smagekasse med dobbelt op og 6 vine her: https://quistwine.dk/vare/smagekasse-vin-for-begyndere-2/   ………………….     I dagens afsnit er René er ved at falde ned af stolen, Jonas bander og der er debut til både druen garganega og pinot nero fra Italien.     Dagens afsnit tager udgangspunkt i et område; Soave Classico,  som måske er en anelse ukendt for de fleste, men som laver fremragende vin på den grønne drue garganega og den blå pinot nero.     Hvordan udtrykker garganega-druen sig og hvad kan man med fordel spise til vinene?   Hvad er forskellen på UGA'er og MGA'er og hvad er de til for?   Hvilke jordbundsforhold findes der i området og hvad betyder det for smagen i vinene?   DOC eller DOCG? Det er spørgsmål… Hvordan bliver det brugt i Soave og hvordan bliver det ikke brugt?   Til slut svarer vi på et lytterspørgsmål om light strike i vin. Hvordan og hvorfor opstår det og hvordan smager det? Og hvilke vine er mest udsatte for light strike?   NB. Vinene i afsnittet har IKKE light strike!     Kort over Soave Classico: https://media.winefolly.com/Soave-Classico-Wine-Map.jpg     Vi smager på   1) Soave Classico DOC, Garganega, Gini, 2022 (BIO)https://quistwine.dk/vare/gini-soave-classico-doc-2022-bio/     2) Contranda Salvarenza Soave Classico DOC, Garganega, Gini, 2021https://quistwine.dk/vare/gini-contranda-salvarenza-soave-classico-doc/     3) Pinot Nero, Campo alle More, Gini, 2020 (BIO)https://quistwine.dk/vare/gini-campo-alle-more-pinot-nero-2020-bio/   ..................... Køb vores nye bog "Bobler for begyndere og øvede" i en signeret udgave her: http://vinforbegyndere.com/ Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374        

Welcome to Episode 1658 Stevie Kim moderates Clubhouse's Ambassadors' Corner – In this episode, Anna Obukhovskaya interviews Alessandra Tessari. These sessions are recorded from Clubhouse and replayed here on the Italian Wine Podcast! Listen in on this series as Italian Wine Ambassadors all over the world chat with Stevie and their chosen wine producer. Which producer would you interview if you had your pick? Co-Moderator - Anna Obukhovskaya Anna obtained 14 years of expertise in wine retail, marketing & sales. Worked in a number of bigger companies and independent projects, found the italian wine tasting club. In 2023 she became an Italian wine Ambassador. Driven by passion for European wines she moved from Saint Petersburg in Russia to the charming Slovenia. Currently holding the position of a portfolio development and Sales expert at Dobro vino, a wine importing company in Ljubljana. Connect: Instagram wine_it_anna Website www.dobrovino.si Guest Bio - Alessandra Tessari Growing up in the north of Italy in Soave Classico hills, daughter of one vine growers, since the beginning of her life she wanted to go abroad to discover other cultures. Graduated in Japanese at Ca' Foscari, sommelier AIS and studying for WSET3, moved abroad in Japan and UK for almost one year. Currently works in Cantina di Monteforte, a co-op in Soave Classico area, explaining to foreigners the potential of garganega and the beautiful wine world. Her motto is “ see your home through a foreigner's eye”. Connect: Facebook www.facebook.com/Alee.Tessari Instagram www.instagram.com/tessarialessandra LinkedIn www.linkedin.com/in/alessandratessari More about the moderator Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Follow Italian Wine Podcast for more great content - winery interviews from the Clubhouse sessions! Psssst…FYI, this show is our most popular show, find out why by tuning-in!

Vi fortsætter ufortrødent vores Giro d'Italia - og bliver på den hvide side lidt endnu - og denne gang kommer vi lidt længere rundt i støvlelandet og besøger således både forlåret (aka Toscana), baglåret (også kendt som Marche) og ... skal vi sige overlåret (eller Veneto, som det kaldes i folkemunde) - på vores tour de force i de mere eller mindre obskure, italienske druesorter. Wow, der er smæk for skillingen her! Både på kvalitet, koncentration og personlighed; fra en begyndervenlig terrassebasker over en fadbombe af dimensioner til en sprød, urtet og til tider leverpostejsduftende sag - på den virkelig gode måde. Lyt med når vi kaster os over nogle af Italiens vistnok ældste grønne druesorter og bliv klogere på Vernaccia, Verdicchio og Garganega.

Christi and Alex are raising a glass to a family with over 120 years of wine making history! What have they got in thier glass? The best way to find out is to Pop in the Earbuds, Fill your own Glass, and join them as they Drink Something AMAZING! Winemaker NotesTheir liveliest and most youthful style from Soave Classico, the Pieropan family has been producing this wine since the early 1900's.Generous, pleasingly fresh and versatile, it is made from the traditional varieties of Garganega and Trebbiano di Soave grown in family-owned vineyards situated in the Soave Classico zone.Pieropan WineryEnclosed by the original town walls and dominated by its medieval fortress, Soave has a peaceful, timeless quality about it. In the heart of the old town is the winery of Leonildo and Teresita Pieropan, which goes back to 1860. Today, the estate's 74 acres under vine include three single vineyards, all within the historical backbone of the Soave appellation (Soave Classico): Calvarino, La Rocca and Le Colombare. The terrain yields small crops of highly concentrated Garganega and Trebbiano grapes. The range is crafted by Leonildo himself, whose wine-making genius, constant research and innovative methods have carved a unique niche for these exceptional, extract-full and long-living whites that go far, far beyond their own appellation.Pieropan Soave Classico 2020Soave DOC, Italy85% Garganega, 15% Trebianno di Soave12% abv$18.99 average priceBuy This Wine! #wine, #whitewine, #Somm, #sommelier, #wineeducation, #winetasting, #winepodcast, #spokanesomm, #drinksomethingamazing, #italy, #italianwine, #italianwines, #soave, #soaveclassico, #soavedoc, #pieropan, #pieropansoave, #italianwinetasting, #ilovewine, #Garganega, #trebbianodisoaveSupport the showLike the Show? Every Coffee Helps!https://www.buymeacoffee.com/DrinkSomething

Welcome to episode 1202, in which Victoria Cece sits down with Luca Inama! On this installment of “The Next Generation”. The Next Generation where Victoria Cece interviews young Italian wine people shaking up the wine scene. More about today's guest: Luca is the youngest brother of the third-generation Inama winery. Always between vineyards and cellar, he is an ambitious winemaker aspiring to make the most exhilarating wines in Soave Classico, and the Colli Berici. At just 25, he joined the family company in 2017, always fascinated by the complexity of the production side of the business. To learn more visit: Website: inama.wine Instagram: @luca_inama More about the host: Victoria Cece is a food and beverage storyteller whose curiosity is somewhere deep in a bowl of pasta or a bottle of wine. A fool for history, you can find her reading up about ancient grape varietals or wandering around a little Italian town eating everything in sight, under her alias Slutti Spaghetti. To learn more visit: Instagram: @sluttispaghetti Twitter: @sluttispaghetti LinkedIn: https://www.linkedin.com/in/victoria-cece/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

This week's show is about one of the most famous white wines in Italy, the region's/wine's 1000 year history, and its recent comeback in quality and stature. The region? Soave (SWAH-vay) in Veneto, Italy. Map: Consorzio Tutela Vini Soave Located just east of the famed city of Verona (Romeo and Juliet, anyone?), in the foothills of the Lessini Mountains, Soave is a tiny region that packs a punch in reputation and in flavor. Made from one of the oldest known grapes in Italy, the Garganega grape, Soave's cheek coating, almond-flavored, floral, and sometimes waterfall-like notes creates a food friendly, crowd pleasing wine.  Although often maligned by the wine trade, who is woefully behind on this trend, Soave is one for us, normal wine lovers. Surely there is garbage to be had when the grapes are grown on the flats of the region, but on the ancient, steep, volcanic hillsides, worked meticulously by hand, the grapes farmed for these wines create outstanding examples of Italian white at its best. If you haven't had it, go and get an example from the producers we recommend (Gini, Inama, Pra, Pieropan, Suavia – you won't be sorry!) Here are the show notes... Soave is located east of Verona, at 45.45° N latitude It is a small region, with just 6,500 hectares (16,062 acres) planted, but those plantings give a lot of bang for the buck – recent figures show the region makes about 4.4 MM cases   Location, climate, land: The DOC is on a border between flat plains of the Po River Valley in the south and Alpine foothills in the north. Its main towns – Soave and Monteforte d'Alpone lie on the flats – but between them and north there is a large volcanic outcropping that rises up in steep slopes Climate: Because of its proximity to the river, the region is influenced by the mists of the Po Valleyduring harvest, which can produce conditions for mold and disease. The tough Garganega grape can resist disease, but it is still a threat to the vineyards. It can be hot on valley floors in the summer and quite cold in the spring and fall, so slopes are preferred for viticulture. Land: Soave is a series of hills and valleys formed by volcanic activity and the recession of a small sea, along with plate movement. Soils are a mixture but in general: WEST and CENTER AREAs: Calcareous, limestone soils Central-Eastern Areas: Volcanic/basalt based soils   Soave's rolling hills. Photo: Consorzio Tutela Vini Soave Grape varieties:  Garganega is one of oldest white grapes in Italy and represents 88% of plantings. It has grown in the hills of Soave for at least 1,000 years and is one of Italy's oldest varieties. Garganega can crop to high yields, with large bunches so when growers preferred quantity over quality in the 1960s and 1970s, the vine produced. But like all grapes, when overcropped and grown on fertile valleys, Gargenega has no flavor! Characteristics of Garganega: Flavors change based on soil type and winemaking. They range from steely, waterfall-like to peachy with white flowers, citrusy, and like apples. Good Garganega has acidity but a cheek-coating quality and a slightly bitter-almond finish. They are sometimes aged on the lees but not often oak aged, as it kills the freshness/acidity in the wine. The better Soaves are mostly 100% Garganega, but by law, the wine must have 70% Garganega with up to 30% of Trebbiano di Soave (Verdicchio, not crappy Trebbiano)) or, Chardonnay (traditionalists don't approve) with other non-aromatic, local grapes permitted in up to 5% of the blend. The Garganega Grape.. Photo from Consorzio Tutela Vini Soave   Trebbiano di Soave. An exception to some of the low quality Trebbiani, this is the same grape Verdicchio (often from Le Marche). It's a low yielding variety, ripens earlier than Garganega, and it's acidic, floral, and light. It used to be in more frequent use but its sensitivity to mold and rot, it has slowly been replaced by the more vigorous Garganega.     We go through the history, and over the theories of how Soave got its name: The name is from the writings of Dante Alighieri, devised during his exile in Verona. The name is from a Nordic tribe (Svevi) that once inhabited the area.  Or it could be from a Germanic tribe –the Lombards who set up the city of Soave in the 500s     Soave DOCs and their terroir… The Soave DOC and its two subzones (Soave Classico DOC and Soave Colli Scaligeri DOC) make 99.5% of the wine (the rest is sweet Recioto di Soave DOCG and Soave Superiore DOCG).  Most of the wine is dry, still, white wine. A small amount of sparkling is made. There are 33 "Unità Geografica Aggiuntiva” or Additional Geographical Units, similar to the MGA of Barolo and Barbaresco -- single vineyard sites.    Map: https://www.amaronetours.it/wines/soave There are various terroir in Soave, as we discuss earlier in the podcast:   The Hills Soave Classico and Soave Colli Scaligeri (KOH-lee ska-LEE-jah-ree) are in the mountains, as just described. The Colli Scaligeri form a horseshoe around Soave Classico and these are higher elevation areas mainly on limestone but with some basalt. The two areas are the high quality, traditional growing regions of Soave. Volcanic hillsides are in the central to eastern area of Lessini mountains (near Monteforte d'Alpone). These slopes go up to 500 M /328 feet, but slope can go from 10% to 80% grade! These wines can sometimes show a cinnamon note from the benzonoids in the wine. Limestone hillsides in the west (near Soave) have shallow, rocky subsoils. These wines are more variable since the calcareous content varies depending on the place on the hill. Tropical fruit, floral, apple, and citrus flavors are common.     The Plains The Soave DOC includes the flat floor of the three valleys, where the soils are deeper, rich in clay, and the climate is very hot in summer, and frosty in the “shoulder seasons” of spring (during budbreak) and fall (during harvest). This valley area includes all the expanded are discussed in the history review, and it is the reason why people have a bad idea about Soave, despite the fact that it is so historic and delicious when made in the right regions. Volcanic Plains are mainly in the Monteforte Valley, one of the most fertile areas of Soave. These plains are high in clay and volcanic sediment deposited from the hills above. These are simple wines. (Volcanic Park I mentioned is here) The limestone plain contains alluvial valley soils deposited from intense rain along Alpone valley and the foothills around Verona. These are rocky, sandy soils and the wines can be floral, simple, and often overcropped.     Soave Soil Map: https://www.amaronetours.it/wines/soave   The two DOCGs: Recioto di Soave, Soave Superiore These wines are often from the subzones but they are not required to be. They have their own zone of production that overlaps most of the Soave DOC. They must not contain more than 5% Chardonnay and must be at least 70% Garganega and up to 30% Trebbiano di Soave. Recioto di Soave DOCG can be still or sparkling wine. It is made from grapes dried on straw mats outside or in a controlled environment. They must be an minimum of 14% ABV and are an intense golden color, with apricot, floral, and vanilla notes. Soave Superiore DOCG, began with the 2002 vintage. These wines must have lower yields, more alcohol, and undergo longer ageing (they are not released until April versus February for the others).  These wines have a darker color, richer flavors, stronger floral notes, and are weightier. The issue: they aren't representative of the style of Soave, so a lot producers aren't using the DOCG. It's possible this will be the first DOCG that is rescinded – but stay tuned! Soave's hillside vineyards.. Photo from Consorzio Tutela Vini Soave Food Pairings: Soave is lovely with food because it has acidity and delicate aromas. Perfect pairings are simple risottos with parmesan cheese, seafood and vegetable pastas, and grilled white fish and seafood or chicken in herbal or citrus preparations.   Go out and get some Soave – it is AWESOME!! _______________________________________________________________ Thanks to our sponsors this week: Wine Spies uncovers incredible wines at unreal prices - on every type of wine in a variety of price points. It's not a club and there's no obligation to buy. Sign up for their daily email and buy what you want, when you want it. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes _______________________________________________________________ Sources: Most of the information for this show comes from Consorzio Tutela Vini Soave,  'Soave at the Crossroads' from Meininger's Wine Business Int'l Italian Wine Central -- Soave  

Vi er endnu engang smuttet til smukke Toscana - denne gang for at høste druer på Kristines vingård, La Festeggiata, i pittoreske Panzano i hjertet af Chianti Classico. Uh, hvor spændende, tænker du måske nu - et afsnit om vinhøst! Men næh nej, du kan tro om igen, kan du. For i dette særafsnit har vi nemlig allieret os Panzanos dygtigste og indiskutabelt cuteste (ja, det er da totalt et ord, hvad mener du??) sommelier, Gianmaria, som med kyndig hånd og stor passion styrer vinkælderen på det lille, familiedrevne Enoteca Baldi. Vi kaster os ud på dybt vand med en episode på engelsk(!!) og kommer vidt omkring fra tostjernede Michelinrestauranter over solnedgange i Australien til en ægte italiensk happy ending. Skål - og rigtig god lyttelyst. Vine smagt i denne episode:

If you have never had Soave, you are missing out on a great Italian wine! Believe it or not, 50 years ago, Soave was the most popular Italian wine in the United States. What?!? Today, however, it is not super easy to find, which we think is a tragedy. In this episode, we take another Italian wine adventure to introduce you to a vastly underrated white wine called Soave - not Suave, and definitely not Rico Suave! In the 1970's and 80's the U.S. was swamped by cheap Soave that still impacts the impression people have of Soave to this day. If you are old enough, you may remember Soave Bolla, or “Chill a Cella” TV ads - and the bad wine that went with them. But don't let that sway you! If you are a white wine lover, this is a wine you really need to try - especially Soave Classico, and in this episode we also explain what the Classico designation actually means for Italian wines. So, come join us on this exciting adventure to the Verona region of Italy! Wines reviewed in this episode: 2020 Inama Vin Soave Classico, 2020 Villa Cavarena Soave, and 2020 Pieropan Soave Classico.

A conversation with Alessio Inama from The Inama Winery in the Veneto region in North Eastern Italy. Listen to Alessio talking about the Soave Classico, a fantastic wine made from Garganega grapes that portray its Volcanic terroir beautifully. The wine's journey from mediocracy in the 80's to starring in wine lists in some of the world's best restaurants is another subject of discussion. We hear him talk about the reds, all coming from a hilly region called Colli Berici, further east from Soave, where the grow Cabernet Sauvignon, Merlot and Carmenere, probably the family's most celebrated red grape. I hope you enjoy the exploration. Please share this episode and use #inthevineyardwith

Pairing wine and a good time together with Suzi and Will are the talkSPORT presenters and hosts of The Men's Room podcast Ade Oladipo and Rory Jennings. As well as three great wines to taste Ade and Rory talk about the importance of men opening up about their mental health, Will shares why his postman thinks he is an alcoholic, and Suzi rolls her eyes at the constant football analogies that are kicked about. Albert Bichot Crémant de Bourgogne Réserve, France 2020 Soave Classico, Pieropan, Italy 2020 Vertiges, Languedoc, France All the wines in the series are available at www.sundaytimeswineclub.co.uk Producer: Anya PearceSeries Producer: Ben Mitchell See acast.com/privacy for privacy and opt-out information.

We're in the middle of a mini series on Italian wine and this week the focus is all on WHITES! In Episode #74, I discuss the top 5 white wines you need to be familiar with when learning about Italian wines. We discuss food pairings, regions, how to shop for these wines, and so much more! It's an episode you don't want to miss, so grab a glass and press play now! And don't forget to subscribe to the show on Spotify, Amazon Music, or Apple Podcasts so that you never miss an episode! --------- Sign up for my newsletter here and get a free guide to Food & Wine Pairing! >> thewineceo.com Email: Sarah@thewineceo.com  Instagram: @thewineceo Facebook: @sarahthewineceo ------------- Today's Sponsor: Wash & Wik Use code THEWINECEO at checkout for 20% off your purchase! ----------- Top 5 Italian Whites: 1. Pinot Grigio 2. Moscato d'Asti 3. Vernaccia di San Gimignano 4. Soave Classico 5. Grillo Honorable Mention: Verdicchio

Vous allez retrouver toutes les balados de recette sur les produits de la chasse, pêche et des produits que l'on retrouve dans la nature.Nancy vous a concocté des recettes des plus délicieuses des unes des autres, et de plus, Melissa fait son accord avec des vins que l'on retrouve à la SAQ à chacune des recettes.Chaque semaine venez écouter et cuisiner avec Nancy et Mélissa, vous en aurez l'eau à la bouche.Cette semaine notre chef Nancy nous cuisine une salade chaude d'éperlans et son crémeux et l'accord vin de notre sommelière Mélissa Gohier nous fait découvrir le Pieropan Calvarino 2018 Soave Classico

Zu Tisch - der Podcast gleicht heute einem Debattierclub, denn es geht um die heikle Frage - Gendern in der deutschen Sprache - ja oder nein? Vorher muss Jule noch einen Standpunkt aus der letzten Folge revidieren und Lisa verrät, welche Stehrümchen gar nicht gehen und was sich in ihrem Leben bereits als ein solches entpuppt hat. Dazu gibt es einen italienischen Weißwein: Soave Classico. Leider nur im italienischen Lidl erhältlich. Weinspenden von Italienurlaubern (und Urlauberinnen) sind immer willkommen!

Der er mange vine, der skal smages, når vinanmeldere fra hele verden samles til diverse smagearrangementer.Lyt med på et nyt afsnit af Jyllands-Postens vinpodcast ’Hvad drikker Lillelund?’. Her fortæller vinanmelder- og skribent Niels Lillelund om det, han kalder ”vinkaravanen” af vinanmeldere, og smagearrangementerne de deltager i. I afsnittet bliver der smagt på en Albino Rocca, Ronchi, Barbaresco fra 2014 og en Pieropan, Soave Classico fra 2017.

The venerable Guerrieri Rizzardi estate is on a roll these days, cranking out some of the most interesting examples of Amarone, Valpolicella Ripasso, and Soave Classico you'll find anywhere. Daniel Stewart paid us a visit last week and caught us up on all things Rizzardi-related.

What makes Soave Classico exceptional - and separate from Soave DOC?  In this short video, you'll join Austin Beeman and Suavia on a hills of Soave Classico to explore that question.   www.austinbeeman.com

Join Austin Beeman in Soave Classico as he learns about the restoration of the indigenous grape variety of Soave Classico - Trebbiano di Soave. The featured winery is Suavia, producer of Massifitti Trebbiano di Soave. This is Episode #64 of Understanding Wine with Austin Beeman www.austinbeeman.com

Se in ogni grande vino è racchiusa una storia, quella dei vini Coffele narra prima di tutto di un incontro, quello tra Giovanna Visco e Giuseppe Coffele. Quando l’ultima erede della Famiglia Visco, storica azienda vitivinicola di Soave, sposa Giuseppe porta con sé in dote circa 25 ettari di vigneti localizzati a Castelcerino: uno dei cru più vocati della zona del Soave Classico. Nel 1971, la svolta. Dopo molti anni spesi a ripristinare i vigneti, Giuseppe e Giovanna iniziano a vinificare fondando l’Azienda Agricola Coffele e assecondando così una passione cresciuta negli anni: per la terra, per la vite e per la ricerca di un’eccellenza che affonda le proprie radici nella tradizione vitivinicola della Famiglia Visco, produttrice di “Bianco Soave” con uve proprie già a metà dell’Ottocento, come testimoniano le analisi chimiche pubblicate nella Gazzetta Chimica di Asti del 1874. Questa storia giunge fino ad oggi: l’Azienda Agricola Coffele, nata dalla tenacia di Giuseppe e Giovanna, si è arricchita della presenza di Alberto e Chiara Coffele, rispettivamente enotecnico e responsabile commerciale.

Se in ogni grande vino è racchiusa una storia, quella dei vini Coffele narra prima di tutto di un incontro, quello tra Giovanna Visco e Giuseppe Coffele. Quando l’ultima erede della Famiglia Visco, storica azienda vitivinicola di Soave, sposa Giuseppe porta con sé in dote circa 25 ettari di vigneti localizzati a Castelcerino: uno dei cru più vocati della zona del Soave Classico. Nel 1971, la svolta. Dopo molti anni spesi a ripristinare i vigneti, Giuseppe e Giovanna iniziano a vinificare fondando l’Azienda Agricola Coffele e assecondando così una passione cresciuta negli anni: per la terra, per la vite e per la ricerca di un’eccellenza che affonda le proprie radici nella tradizione vitivinicola della Famiglia Visco, produttrice di “Bianco Soave” con uve proprie già a metà dell’Ottocento, come testimoniano le analisi chimiche pubblicate nella Gazzetta Chimica di Asti del 1874. Questa storia giunge fino ad oggi: l’Azienda Agricola Coffele, nata dalla tenacia di Giuseppe e Giovanna, si è arricchita della presenza di Alberto e Chiara Coffele, rispettivamente enotecnico e responsabile commerciale.

Nella terra di Soave, dove le radici delle nostre vigne affondano saldamente, nasce nel 2009 l’ Azienda Vitivinicola Villa Mattielli. Un ambizioso progetto divenuto realtà grazie a Roberta Roncolato che, affiancata dal marito Giacomo, con determinazione ed una coraggiosa visione del futuro decide di aprire una nuova strada portando avanti la tradizione vitivinicola della famiglia, che prosegue da quattro generazioni. I primi vigneti di proprietà della famiglia, risalenti ad inizio ‘900, sono cullati dalle morbide colline ad est di Verona, nelle aree del Soave Classico e della Valpolicella. Qui, grazie al terroir unico, con un clima mite ed una felice esposizione al sole, la qualità delle uve regala grandi vini. L’ amore per le tradizioni e per la propria terra, uniti ad una grande passione e professionalità, hanno portato Villa Mattielli a conquistare i principali mercati locali ed internazionali.Una realtà che lega tradizione ed innovazione. Ora, la stessa passione di allora.

Nella terra di Soave, dove le radici delle nostre vigne affondano saldamente, nasce nel 2009 l’ Azienda Vitivinicola Villa Mattielli. Un ambizioso progetto divenuto realtà grazie a Roberta Roncolato che, affiancata dal marito Giacomo, con determinazione ed una coraggiosa visione del futuro decide di aprire una nuova strada portando avanti la tradizione vitivinicola della famiglia, che prosegue da quattro generazioni. I primi vigneti di proprietà della famiglia, risalenti ad inizio ‘900, sono cullati dalle morbide colline ad est di Verona, nelle aree del Soave Classico e della Valpolicella. Qui, grazie al terroir unico, con un clima mite ed una felice esposizione al sole, la qualità delle uve regala grandi vini. L’ amore per le tradizioni e per la propria terra, uniti ad una grande passione e professionalità, hanno portato Villa Mattielli a conquistare i principali mercati locali ed internazionali.Una realtà che lega tradizione ed innovazione. Ora, la stessa passione di allora.

In this podcast, Monty Waldin meets Meri Tessari of the Suavia Winery in Soave. Meri tells Monty that she works in the family winery with her two sisters. Her winery works with locally-grown grapes such as Garganega and Trebbiano di soave and their aim is to transmit the unique identity of the Soave Classico territory. Italian Wine Podcast hosted by wine writer Monty Waldin explores family histories, wine-making traditions, and personal stories of renowned producers of Italian wine.

There I was in one of my favorite wine stores doing my usual thing, looking at all the different labels and reminding myself to make certain that 25% of my purchases have to be of wines I've never tried before.  It's a good way to keep your mind open to new discoveries and expand your knowledge of wine.  Lately I've been on a Bordeaux buying binge as there are an astounding number of good quality wines from the 2009 and  2010 vintage on the market.  That's when I spied it, stacked on the floor at the end of the shelves in the far left corner at the back of the store.  Momentarily I reflected on standard grocery store marketing 101.  Remember how the staples that everyone buys, eggs dairy and meats are typically located at the back of the store.  Conventional wisdom being that when you come in to get those items you have to pass by all the slower moving items to do your shopping.  Ironically small retail wine shops rarely use that ploy and are more apt to use loss leader programs to get more eyeballs in their store.  Many retailers bait the consumer by prominently displaying the most well known wine brands at the front of the store and the lesser known producers, which are more of a hand sell toward the back of the store.  One of the great things about wine is that at any moment it can take you back to another place in time.  When I saw the Pieropan Soave in its distinctive elongated bottle shape that is the calling card of aromatic white wines, I instantly took a trip down memory lane to my earlier wine drinking days.  Of course back then Soave was more likely to be found  in a magnum format and with a screwcap. You see Soave has had and still suffers from a reputation, well deserved in many cases of being a thin, watery, undistinguishable, innocuous white wine from Italy.  After World War II Soave not unlike Lambrusco and Chianti captivated the U.S. wine consumer.  A combination of returning GI 's having been exposed to European wines and  broad based and successful advertising campaigns by the likes of Bolla and Folonari pushed Soave sales in the U. S. past those of Italy's most famous red wine Chianti. The problem was the original grape growing zone , which was primarily east and north of the town of Soave did not possess the  acreage to support all of the demand for the wine.  In steps the politicians who simply rezoned and expanded the original zone to include the flatter fertile  plains to the south towards the Adige river ,where you could now by law grow grapes to make Soave.  The end result was the Soave brand was diluted and its name sullied for two generations as growers took full advantage of the fertile plains and over cropped to get the maximum tonnage of grapes.  A market flooded with cheap plonk, the emergence of super brand Santa Margherita's Pinot Grigio and all its knock offs,  and it's easy to see why Soave can't get any love lately. My running  joke with wine merchants was " I'm putting together a Soave tasting, please show me what you have".  The puzzled looks I got from them was priceless.  With perseverance I was able to put together a good panel of wines, both entry level and single vineyard styles.  There has been a big push lately by the Soave Consorzio  www.ilsoave.com to reacquaint consumers with Soave.  It seems the Consorzio still has lots of work to do as I didn't find any wine shops in the San Francisco bay area that stocked more than one producer, if any of Soave.  When I did find a few selections they were typically the wineries entry level wines.  This time we had to cast a wider net to get a good representative group of wines and we ordered several of the wines for this tasting from New York and Southern California.  The weather was mild and all of the wines had a good journey and were allowed to rest in a cool dark place for a couple of weeks before we sampled them.Our rediscovery of Soave conveniently coincided with the Soave Consorzio's Soave Master Class which was conducted at Verbena in San Francisco with Master Sommelier Evan Goldstein and Giovanni Ponchia.  The first flight of ten wines were tasted blind  and the final six wines were paired with some wonderfully creative and delicious dishes.  The execution and pacing for the class was on point and the background stories told by Giovanni and Evan helped acuminate my knowledge of the Soave region and its wines.  Big thanks to the Consorzio, Evan and his group, Giovanni, and the staff at Verbena for hosting this amazingly enriching event.   What is Soave?  Soave is the name of a town, a wine, and a vineyard region  in north eastern Italy, in the Veneto region, roughly twelve miles east of Verona.  The original Soave Classico zone, whose producers we focused on for this tasting, is centered around Monte Foscarino which is due north of the towns of Soave and Monteforte d'Apone.  The hills outside the Soave Classico zone have been given the name " Colli Scaligeri" in reference to a family of Nobles who were at one time Lords of Verona.  The grand landmark for the town of Soave sitting above it in the hills is its medieval castle.  Erected in the tenth century it's on our bucket list of places to visit.  The Soave region covers over 16,000 acres and is divided into three areas, Soave DOC, Soave Classico DOC, and Soave Colli Scaligeri DOC.  The volcanic soils of the region, rich in iron, with dark basalt, tufa and calcareous clays contribute to the distinctive terroir of Soave.   The recipe for Soave DOC and Soave Classico DOC is a minimum of 70% Garganega  (gar-Gah-neh gah), up to 30% can be Trebbiano di Soave and/or Chardonnay and a 5% maximum of local varieties. The latter having stricter rules on yields and minimum ageing. The minimum alcohol requirement is 11% for Soave and  11.5% for Soave Classico.   There is also a Soave Superiore DOCG designation which calls for a higher minimum alcohol content of 12% and excludes Chardonnay entirely from the blend.  Superiore wines are made only from grapes grown in the hills of Classico and Colli Scaligeri.  Stricter maximum yields 70 hl/hectare, guyot only training 4,00vines per/hectare, and a minimum twelve month ageing regimen before release onto the market help make Superiore wines a rare find.  It seem the growers haven't caught up with the regulations yet.  There aren't any red wines made in the Soave wine region but there is some Soave Spumante DOC  and Recioto di Soave DOCG produced in the area.  What's a DOC, IGT, DOP or DOCG?  These are all acronyms for Italian wine law hierarchy.  Italian wine laws always seem to be in a state of flux.  Recently in an attempt to keep all the members of the European Union on the same footing the EU took control of agriculture in Italy.   All future changes now go through Brussels.  With this new wrinkle I think it's fair to say that the only thing that won't change with Italian wine laws is the continued changing of the laws.  An example of the changing laws:  it is now permitted for bottlers of Soave Classico to use stelvin closures (screwcaps).  In the past if you made a Soave Classico wine but chose to use a stelvin closure instead of a cork you had to declassify your wine to the lower level Soave DOC.  That rule has been amended and now producers can use screwcap closures without  having to yoke their wine to a lower classification.  That said, if you practice summarily dismissing  any bottles of Soave as inferior because they don't have a cork closure; you could be missing out on some wonderful wines.  Also Pinot Bianco and Trebbiano di Toscana previously allowed have been banned for use in Soave blends because of their perceived  inferiority.  For the sake of brevity we've  given you a general overview of the wine laws for Soave wines.   For those feeling compelled to geek out on Italian wine laws check out  http://italianwinecentral.com/tag/laws/.  Regular folks that just want to be able to find good quality representations of Soave,  listen to our podcast and you'll be armed with enough information to find the quality producers.The Soave marketing gurus are still trying to pinpoint what consumers want  in an Italian white wine, which leaves the producers of shall we say of "Real Soave"  in a quandary.   Eighty-five percent of the Soave you see on the market is of industrial quality and is  produced at a cooperative.  That's not to say that  cooperatives can't produce good quality wines, but on a scale of one million cases per year, odds are the quality does get compromised.  The other fifteen percent of the market is composed of traditional and maverick Soave winemakers.  Both insist on low yields in the vineyard in an effort to get more flavorful  wines.  The traditionalist stay with the Garganega/Trebbiano blends while the new wave group sometimes  include Chardonnay in the blend .  Many producers try to cover all the bases, so it's not unusual to find cantine that offer three tiers of wine.  The first level being their entry level wine that typically sees a short period of ageing and no wood contact.  Dismissing these entry level wines in some cases would be a mistake as the quality bar is quite high with several noteworthy producers.  The second and third levels  can be a mix of single vineyard designation wines, with none or some wood ageing or full on heavily influenced winemaking efforts that involve barrel fermenting, generous amounts of Chardonnay, extended lees contact with battonage and longer bottle ageing before release onto the market. What does Soave taste like and what style should you try first?  Our tasting clearly showed that there is a good case to be made for many of the styles you'll see in the marketplace.  In the glass it displays a straw-golden color which a lot of producers like to show off by bottling with clear glass.  Soave is not a wine with a high aromatic profile.  Blending other grapes with Garganega can add texture, body and complexity to the wine but usually at the cost of blunting the delicate aromas of the finished product.  The aromas won't jump out of the glass and bust you in the nose like the more aromatic Sauvignon Blanc, Gewurztraminer and Rieslings will.  With Soave its more about nuance of aroma, minerality and  crisp acidity.  If you're looking for the purist expression of Soave try a wine by a traditional producer that uses only Garganega grapes grown in the Classico region and eschews wood contact.  In these wines you'll find straw colors,  intriguing minerality (think wet stones and earth) accompanied by aromas and  flavors of white flowers, green and yellow apples, pear, white  peach, honeydew melon, stone fruits, yellow citrus and lime with a crisp finish and mouthwatering acidity.  If you would like to try Soaves with fuller body, more depth of flavors and complexity on the palate try some of the producers we highlight in the podcast.  Although these type of wines weren't made traditionally in Soave their new wave flair and quality cannot be overlooked.  Most Soaves clock in around 12.5 % alcohol by volume which makes them easy to drink and suitable as aperitifs or accompaniments  with appetizers first courses and a variety of main dishes.  From delicate flavored Brie, Chevre,  and Mozzarella to more assertive Asiago, Beemster or Taleggio Soave pairs nicely with many cheeses.  It great with Sushi, and for that matter anything that comes out of the water.  It's a seafood lovers wine.  Chicken, pork and veal pair well with richer styles of Soave as do pastas with butter and cream sauces.  With Soave it's best to pick producer first vintage second.  Find a producers style you enjoy and there's a good chance you'll be pleased with the results from year to year.The good  thing about Garganega is that it grows in loose clusters with sparse berries which helps with mold and rot resistance and affords  growers the option to leave the grapes on the vines well into October to get more complexity.   The bad thing is, Garganega is a late ripener  and inclement weather can be a bigger factor on quality than with earlier developing varieties.  2013 and 2014 were years that witnessed  a number of hail events impacting yields for many growers in the Soave area.  We'll have to wait and see what comes to market before we can make any quality judgments  though.   The vast majority of Soave currently on the market is from the 2012 vintage.  In general they seem generous and delicious having more tang and zip than the more fruit forward 2011's. How much does it cost?  Good Soave retails in the twelve to eighteen dollar range.  More ambitious efforts and single vineyard designated wines can typically start around nineteen and can reach into the low thirty dollar range.  That said the quality to price ratio is ridiculously favorable to consumers that takes a liking to good quality Soave.  This is what happens when you have producers working diligently and succeeding at making a good wine, but not getting the recognition in the market place yet.There's boat loads of Soave swill in the marketplace, how do you find the good stuff?  If you're willing to search around and ask your favorite retailer to bring some quality producers into their program you will be rewarded with very good wines that speak well and clearly of the Soave Classico zone.  In general the phrase Soave Classico on a wine label is an indicator of a good quality wine.  The adjective Classico denotes that the grapes used to make the wine are from the original historic production zone and are considered to represent the best growing conditions for wines of this type.   Another indicator of quality is  the symbol  of the Vignaioli Indipendenti on the capsule of the bottle.  Members  must ensure that Soave is their main product and can't buy grapes or wine except for extreme winemaking needs.  Members of this small group of producers adhere to managing the entire production process from grape growing to bottling.  The principle mission of the Vignaioli del Soave Association is to give Soave wine back its dignity in the eyes of the consumer by being transparent and providing information.  We hope you enjoy the podcast and learn a little too.  Tell us what you think about the wines of Soave and if you make a new discovery don't keep it a secret: let us know.  Bill and I thank you all for listening and until next time - Cheers!