Since I just moved to this new region, I might as well turn it inside out and learn as much as I can about the food and wine here. For now, this is just a very brief note, but as you know I like to personally try, drink and taste all I can … and I will!
First, let’s start with saying that Veneto is located in the northeastern part of Italy and it’s the cradle of 28 DOC and 14 DOCG wines. Soave, Valpolicella, Prosecco are without doubt the best-known names abroad.
Soave is a crispy and fresh still white wine with outstanding food-pairing potential made with Garganega and Trebbaino di Soave grapes. I will go more in-depth about Soave because it really is worth it.
Then there is Valpollicella, an easy drinking red made with Corvina, Rondinella and Molinara grapes. The same grapes produce one of my favorite reds, His Majesty the “Amarone della Valpollicella”. This full-bodied, structured and complex nectar is produced with the same three grapes but, before heading off to fermentation, they are left to dry for 4/5 months. The result is amazing …
North of Venice is the home of Prosecco, the world famous foaming spumante wine made with Glera grapes. The DOCG is Conegliano Valdobbiadene and it’s bliss!