Inama Vin Soave 2014, Italy
Inama Vigneti Di Foscarino Soave Classico 2014, Italy
I taly has so many great wines in a wide variety of styles that wine lovers often freeze when trying to decide on one. The best choice is to pick one and try it. Odds are fairly good that you will like it.
Then make a note of a wine you liked and the grapes used to make it. The next time you buy wine tell your favorite wine shop person what you liked the last time and he or she will find you something similar.
I’m tasting my way through a wide spectrum of Italian wines this summer so I can get more familiar with them. I have had dozens of Italian wines in the past six months, and I can honestly say I’ve not had a single one I didn’t like.
I’ve visited wineries in Italy and talked to wine makers there, so that helped me understand some of the nuances, but the best thing I’ve done is just drink different Italian wines whenever I can.
These two whites are real gems, perfect for summer sipping and wonderful with food. They’re both made with the same grape, garganega. It is Italy’s 6th most widely planted white grape, forming the basis of soave, a popular Venetian white wine. The grape probably comes from Greece but it has been grown in the Veneto for hundreds of years.
Sometimes trebbiano is added to the garganega for Soave, but Inama chose to go with all garganega.
The Vin Soave is a pleasant wine, light yellow in the glass with elegant floral aromas. There is a mineral note in the palate leading to a long finish with a touch of sweet almond.
The Vignete Di Foscarino has a little more body, but is still loaded with dry, crisp, fruity elements. It is a deeper yellow color with honey and floral aromas. It has the same dry mineral taste with a lingering sweet almond finish.
After destalking and crushing, both these wines experience up to 12 hours of skin contact before pressing. The wine is allowed to settle for 12-24 hours at cold temperatures.
Fermentation takes place in stainless steel vats for the Vin Soave, followed by malolactic fermentation. The wine spends about eight months in the tanks before bottling.
The Vigneti Di Foscarino has primary and malolactic fermentation in barriques that are not new. Battonage is carried out every four weeks for about six months. The wine is then fined in stainless steel vats for six months and run through a coarse filter before bottling.
The vines for Vin Soave are at least 30 years old and for Vignetti Di Foscarino at least 40 years old.
These are wonderful wines that should be served well chilled.
Winery: Azienda Agricola Inama has been producing wines from the heart of the Soave Classico district of the Veneto region for more than 40 years. Soave has been popular in the United States for a long time, but Inama has become the standard for quality Soave under the leadership of second generation owner and winemaker Stefano Inama.
In the 1950s Giuseppe Inama used his savings to buy small vineyards in the heart of Soave Classico. Much of the wine in the region was cheap jug wine, but Inama thought he could restore the reputation of the region. He worked with top-quality vineyards growing old vine garganega.
In 1992 his son Stefano took over as winemaker and continued raising soave’s reputation. He also began working with carmenére, and now it is highly regarded in the region.
Inama has the largest carmenére plantings in Europe, and some of their carmenére vineyards date back to the 1800s.
The winery also grows cabernet sauvignon and merlot, all organically farmed in the historic, hidden area of Colli Berici, Italy’s oldest DOC for cabernet and merlot grapes. I have tasted their Carmenére Piu and their cabernet/carmenére blend Bradissimo, and they are spectacular.
These wines are imported by Dalla Terra Winery Direct, an unusual importing model that keeps prices down by bypassing the national importer in the traditional three-tier system. Distributors buy directly from the producers and pass the savings, which average 25 percent, along to us consumers.
Brian Larky formed Dalla Terra in 1990 to import some of the fine Italian wines he had experienced while working as a winemaker there. His team now works with about two dozen Italian wineries, bringing some of the finest wine in Italy to the United States at affordable prices.
Goes with: We had these wines with broiled lobster tails, baked potatoes and tossed salad. It was a fantastic combination.
Lobster dunked in melted butter can have a heavy taste, but the soave kept the meal light. The fresh, crisp mouthfeel of the wines kept this summer meal refreshing. Both wines are relatively low in alcohol, 12 percent for the Vin Soave and 12.5 percent for the Vignetti Di Foscarino.
These wines also would go well with risotto and white fish, sushi, salads, fish soup, any kind of shellfish, or just sipping with cheese and crackers on the porch.
Inama Vin Soave 2014, Italy