Garganega grape variety

Garganega is known for its elegance and fine flavour. On the nose, you will often find notes of white flowers (elderberry, hawthorn), citrus fruits and ripe apricots. The absolute trademark in the flavour, however, is a fine almond note (ambertume) in the finish. It is rarely "loud" or perfumed, but rather precise and polished.

The grape variety is a real quick-change artist! Garganega is usually vinified dry (as Soave or Gambellara). But it is also ideal for the appassimento process (drying the grapes). This produces the famous Recioto di Soave - a sweet dessert wine that tastes of honey, sultanas and candied fruit.

Garganega does not have an extremely aggressive acidity by nature (unlike Riesling, for example), but retains enough freshness. The mouthfeel is often creamy to melting, especially if the wine has been allowed to age on the lees (sur lie). One often speaks of an "oily" texture in very high-quality examples, which wonderfully coats the palate.

A standard white wine glass is sufficient for simple qualities. However, if you are drinking a high-quality Soave Classico or a mature Garganega, it is better to use a slightly wider Burgundy goblet. The fine almond and floral aromas need a little space and air to develop.

Clearly in Veneto (Veneto) in northern Italy. It is the main protagonist in the famous white wines Soave and Gambellara. The best qualities are produced particularly in the historic core region, the Soave Classico. It hardly plays a role outside of Italy; it is a true Italian patriot.

This is the decisive factor for top quality! In the Soave Classico region, Garganega often grows on black basalt (volcanic soil). This gives the wine a noticeable saltiness and a cool, stony minerality. These soils prevent the wine from becoming too "broad" and instead give it tension and finesse.

A classic Garganega literally cries out for Italian cuisine, but not for pizza, but for risotto. A risotto with seafood, peas or asparagus is perfect. Its medium body also makes it an excellent accompaniment to grilled fish, veal or polenta dishes.
Tip: Try it with baccalà mantecato (Venetian stockfish cream).

Please do not serve it ice cold!

• Simple, young wines: 8-10 °C.
• Complex single-vineyard wines from Garganega: 10-12 °C. If it is too cold, the beautiful melting flavour disappears and the almond note does not come into its own.

This is the best-kept secret of this variety: a simple Soave is intended for immediate consumption (within 2 years). But a top Garganega (Soave Classico Superiore) can mature phenomenally! After 5 to 10 years, it develops flavours of beeswax, jam and flint, similar to a mature Chenin Blanc or Riesling.

Both often come from the Veneto region, but are fundamentally different. A Pinot Grigio is often pleasing, light and fruity (pear/apple), but sometimes a little one-dimensional. Garganega, on the other hand, offers more structure, is spicier, more floral and has that characteristic, slightly bitter almond touch on the finish, which makes it more exciting for food pairings.

In the past, this was often done to increase the quantity and adjust the acidity, as Trebbiano is very neutral and high in acidity. Today, however, quality winemakers often opt for 100% Garganega (or "Garganega in purezza") to show the unadulterated character of the terroir. A pure Garganega almost always has more character than a blend.