This week The Alta Cucina Society in New York hosted wines from the Veneto region of Italy, namely Soave made primarily from of Garganega grapes. Grown in the rich, volcanic soil of the area, the results are a wonderful complexity with an earthy minerality.
Sandro de Bruno ferments this wine in large oak barrels, 90% Garganega grapes blended with 10% Chardonnay, intense aromas displaying tropical fruit, kiwi, apricot and some citrus on the back palate.
With mirth and laughter let old wrinkles come,
And let my liver rather heat with wine
Than my heart cool with mortifying groans.
The Merchant of Venice
W Shakespeare
No comments:
Post a Comment