A touch of fruit and some crisp acidity. If you like your wines pink and with just a touch of sweetness, get your lips round this.
Drink now + 2 years
region of Italy
The Italian north eastern region of Veneto is one of the most important wine producing regions in Italy for it’s the home of Prosecco, Soave and Valpolicella, three very familiar Italian wine names.
Prosecco is a DOCG sparkling wine that’s made from the grape Glera (which only recently changed its name from Prosecco). Prosecco’s popularity has gone through the roof in recent years as it provides a less expensive version of sparkling wine to Champagne. Prosecco is generally dry and can be fully fizzy - spumante, or lightly fizzy – frizzante. It is usually white but rosé versions are quite common and the most important region for Prosecco production is just north of Venice, Conegliano-Valdobbiadene.
Soave is a region to the east of Verona and its wine is split into two quality categories – Soave Classico DOC and Soave Superiore DOCG. Garganega grapes and a local version of Trebbiano are mostly used in Soave, although Pinot Bianco and Chardonnay are also allowed.
North and west of Soave is Valpolicella and in its furthest west zone, the highest quality form of Valpolicella, Classico, is made off vineyards that are higher in altitude, but all Valpolicella is made from Corvina. Valpolicella Amarone is a wine made from grapes that have been part-dried before fermentation so they are more concentrated in flavour.
This grape is thought to be the white relation of Pinot Noir. The word “grigio” relates to the colour of the grape’s skin which takes on a greyish-blue hue when ripe. It is planted all over the world but is perhaps most famous in its Italian incarnation which proliferates across white wine shelves around the globe.
Perhaps its most intense version is produced in Alsace, France where it is quite different from elsewhere – rich and intense with lots of stone fruit character; peaches, nectarines, ripe white plums. In Italy it is mainly grown in the north in Lombardy, Alto Adige and Friuli – here it is a light, fresh white that is spritzy and very easy to enjoy.
The North East of Italy: Food and wine of the region
The North East of Italy includes the regions of the Trentino-Alto Adige, the Veneto, Friuli–Venezia Giulia and Liguria. All have similar themes to their cuisine but equally a tremendous amount of diversity. Polenta and rice are the staples of their diet and are incorporated into many of the dishes in each region.
The North East of Italy: The region and places of interest
The mountainous North East of Italy is largely saturated with some of the country’s most renowned and largest appellations despite the widely inhospitable terrain (only 15 per cent of the land in the valley of the River Adige can be cultivated). The vineyards of Friuli-Venezia Giulia, on the hillsides of the eastern corner and near the border of Slovenia, benefit from the contrasting airflows from the Alps and the Adriatic from the south. Veneto is Italy’s largest wine-producing region and home to Valpolicella DOC which is the second most important red DOC in Italy behind Chianti.
Salads & Vegetables
This wine works well with crudités such as celery, carrots and assorted raw vegetables. It will also complement mini scotch eggs and quail eggs.
Fish & Seafood
Pair this wine with crab cakes, prawn cocktail and seared scallops - it also works well with clams.
Pasta & Other Sauces
Team with cream based sauces such as carbonara as it works well with the crispy bacon. You could also try it with a pasta dish such as spaghetti alle vongole.
Enjoy this wine with roast pork or pancetta or a good serving of pâté.
Herbs & Spices
We would suggest using sage and tarragon with this wine as the flavours will still come through.
Indian food flavours such as Tandoori would work well here.
A good partner for goat's cheese and cream cheeses.