Gini Soave Classico 2013

Although Soave bears the distinction of being the largest DOC in Italy for the production of white wine, only several dozen Soave producers fashion wines of superior character and quality, and among that elite set, no one consistently makes richer, more savory, downright delicious Soave than Gini. For many in northern Italy and throughout much of Europe, the 2013 harvest posed a myriad of challenges, but you wouldn’t know it by tasting Gini’s suave, sophisticated 2013 Soave Classico. It is every bit as beautiful as the much lauded 2012, perhaps even more enticing. Gini’s tell-tale golden robe with its glint of radiant sun is the first sign that all is in order. What follows is even more reassuring – the wine’s enticing aroma, resplendent with the scents of acacia flower, cherry blossoms and spring flowers. And on the palate, Gini is pure magic; its velvety fruit fills the mouth, amplifies the senses and slakes the thirst. And as a curtain call, the wine’s gentle minerality and superb acid balance combine to offer a positively glowing after taste, which lingers harmoniously long after the wine has slipped surreptitiously down the throat. Although some may prefer the 2013 Gini Soave Classico ice cold, we suggest serving the Gini brothers’ super-charged Soave at a more moderate temperature (40º-45º F) in order to capture the fullness of the wine’s expression.

The 2013 Gini Soave Classico makes a splendid aperitif, as many in our tasting panel will attest. Yet, Gini’s rich flavors and subtle charms lend themselves equally well to the finest fare. Seafood appetizers such as seared tuna on cucumber rounds with a touch of saffron aioli or smoked salmon with capers, cucumber, onion, and cream cheese provide all the complement one needs with Gini’s delicious Soave Classico. For those looking to dine with Gini, we suggest such classics as Scallops al Soave, pan seared scallops topped with a lemon, butter, and white wine sauce that is served with spinach tossed with pasta in a creamy sauce. Charleston Shrimp and Grits provides another classic pairing to the 2013 Gini Soave Classico. Creamy cow, sheep, and goat’s milk cheeses offer superb accompaniments to this wine, too. Gouda and lightly smoked cheeses also pair especially well with the rich flavors and velvety texture of this Gini Soave. Enjoy!

The Gini estate is one of those rare gems that turn up in what seems, at least at first glance, to be the most unlikely of places. In Gini’s case, Soave is the locale in question. Yet, Soave fashions some of It-aly’s most delicious white wines, and it is only on account of the size and repute of some of the industri-ally made Soaves from the flat lands that consumers are sometimes surprised and delighted when con-fronted with authentic Soave the likes of Gini. In the hands of brothers Sandro and Claudio Gini, Gini reigns as Soave’s iconic producer.

All of Gini’s Soave comes from supreme hillside vineyards in Soave’s Classico zone. And although one does not hear talk on this side of the Atlantic about single vineyards and grand crus when speaking of Soave, the winegrowers and producers in this picturesque corner of Italy’s Veneto acknowledge two such sites: La Frosca and Col Foscarin. Gini has had vineyards in both crus for centuries. Working a lit-tle more than 50 acres of prime hillside vineyards, Gini’s herculean efforts have greatly aided in re-establishing the reputation of Soave as one of Italy’s finest and most enjoyable white wines.

In addition to producing outstanding Soave Classico from 100% Garganega grapes (Soave’s most illus-trious varietal), Gini also fashions tiny quantities of barrel fermented La Frosca from the cru of the same name. The Gini brothers also turn out an outstanding sparkling wine called Grand Cuvée Brut Millesime that they age for 48 months on the yeast. Small quantities of Pinot Noir, Chardonnay and other varietals are grown at the estate as well, but not for Soave.