CONVIVIUM
Table Talk with Food, Wine & Spirits Professionals
presented by Colangelo & Partners Public Relations
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Working with the Soave Consortium, it’s our job here at Colangelo to spread the word among wine journalists about the ”Next Generation” of Soave wines and winemakers. These wines are light, fresh, and food-friendly, and for a small viticultural area that produces wines largely composed of one grape (Garganega), they have a remarkable range of expression. We poured seven Soave Classicos and for fun, threw in a Soave Spumante Brut and a Recioto di Soave dessert wine. The Soave Classicos started off simple, fresh and clean, and deepened into more nuanced, rich expressions of Soave with notes of minerals and bitter almonds. As wine geeks, we all agreed that the more complex Soaves were to our taste, but that it was the lighter, freshest wines would most easily appeal to the average consumer. This led to a lively discussion about what a wine writer’s role is versus the staff a retail shop, and whether there is a responsibility to the consumer to be truly well informed as a retailer. The Soave Spumante Brut was a hit although the reactions to the Recioto di Soave, while warm, were not overly enthusiastic. Everyone agreed it was interesting to try them, however, and then went back to re-try all their favorites with fantastic cheese and salumi from Di Palo’s Fine Foods. It was a great way to make some new friends out of writers who sadly, I mostly communicate with via email in this day and age, and I always appreciate how thoughtfully they consider and discuss wine.  Related posts:
Tags: journalism, Soave, tastings, Wine |
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