Many wine consumers view Soave as a “vague suggestion of crisp and white” wine, according to Eric Asimov’s July 17, 2014 article in the “New York Times’. In contrast, he discusses Soaves that are energetic with character and intensity as well as a consumer friendly price. Soave is the name of a place in the Northern Veneto, and Garganega is the grape used to make this exciting wine. Soave, so versatile, pairs beautifully with a wide variety of foods and cuisines. Join Jo-Ann Ross on September 9th as we venture into the world of Sensational Soave and experience the revival of this wonderful wine.
To read the entire article, visit http://www.nytimes.com/2014/07/23/dining/tasting-italian-soaves.html. For Florence Fabricant’s article about food pairing with Soave, visit http://www.nytimes.com/2014/07/18/dining/what-to-eat-with-italian-soave.html.
Jo-Ann Ross, a lifelong wine enthusiast, took a glorious hobby and turned it
into an active career. In addition to holding a Diploma of Wine and Spirits
from Great Britain’s Wine and Spirits Education Trust (WSET), she is a
Certified Specialist of Wine and a Certified Specialist of Spirits through the
Society of Wine Educators. Jo-Ann is also New England’s First French
Wine Scholar Instructor issued by the French Wine Society of Washington,
DC and endorsed by Wines of France. With three “sold out” French Wine
Scholar courses under her belt, she is currently conducting the fourth FWS
course at Boston’s French Cultural Center (Alliance Française) in
Downtown Boston. This Master Level Languedoc-Roussillon Instructor,
gave two sold-out Languedoc seminars at Boston’s Wine Expo.