General Description: Garganega is a white grape variety primarily grown in the Veneto region of Italy, most notably in the Soave and Gambellara DOC areas. It is the principal grape used in the production of Soave wines, one of Italy’s most famous white wines, recognised for its crisp, aromatic profile with a good balance of acidity and minerality. Garganega wines can range from light and fresh to more full-bodied and complex, especially when produced from older vines or subjected to oak ageing. This grape is celebrated for its ability to reflect the terroir, offering nuanced expressions depending on the vineyard’s location and winemaking practices.
Primary Flavours:
- Lemon
- Green apple
- Almond
- White flowers
- Mineral notes
Taste Profile:
- Sweet-Dry: Dry
- Body: Light to medium body
- Tannins: N/A (as it is a white wine)
- Acidity: Medium to high
- ABV range: Typically between 11.5% to 12.5%
Handling: Garganega wines are best served chilled, at about 8°C to 10°C, to highlight their refreshing acidity and delicate floral and fruity notes. While many are intended for consumption within a few years of vintage to maintain their freshness, some Soave Classico and single-vineyard expressions have the potential for ageing, developing richer textures and more complex flavours over time.
Food Pairing Suggestions: The crisp acidity and mineral character of Garganega make it a versatile pairing option, excellent with seafood, shellfish, and light poultry dishes. It complements a variety of appetisers, including antipasti and light, fresh cheeses. The wine’s floral and citrus notes also pair well with salads and vegetable-based dishes, making it a refreshing choice for a wide range of culinary experiences, particularly those featuring herbs and green vegetables.