"Soave is my favorite go-to for pasta carbonara," Racine says. "Texturally, the wine has a richness without any oak that matches perfectly to the rich egg yolk. On the palate the wine has a hint of citrus peel to brighten the dish and play against the pancetta, yet the wine also has a nuttiness like bitter almond that I love with the pasta itself and the umami of parmesan."
Soave is a white wine named for its where it's made - Soave is a town near Verona, Italy; the wine is produced there and the surrounding Veneto region. To be considered Soave, the wine must be at least 70% garganega grapes, plus other approved varietals like chardonnay.
Italy gave this type of wine a Denominazione di Origine Controllata, or DOC, distinguishing it into three types, Soave, Soave Classico, and Soave Colli Scaligeri, depending on where the grapes are grown. Soave, the best known and most produced, is the one you're likely to encounter.
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