NYTimes: Soave...

Interesting article in today's NYTimes by EricPfanner (not familiar with him) on a comeback for Soave:
NYTimes:Soave

I've always liked the Pieropan Soaves. Probably my favorite is BrianLarky's Inama.
Eric claims to be able to tell the difference on Soave (and Alsace) of wines grown on volcanic soils vs. non-volcanic soils. He could very well be right.
Tom

Tom,

I did a seminar on wines grown in volcanic soils last year, I think there are certain flavors that are absolutely typical of volcanic soils. The hard-science view is still that soils can't affect the flavor of wine, but...

Hi Tom -

Thank you for the link to the article. I too agree that the likes of Pra, Pieropan, Suavia, Coffele, and Inama are making some very compelling wines these days. With the possible exception of Inama, all of these are far better known for their Soaves than for their other wines. Suavia is still a holdout as far as making reds, although they have apparently come out with a 100% Trebbiano di Soave.

Tom,

I did a seminar on wines grown in volcanic soils last year, I think there are certain flavors that are absolutely typical of volcanic soils. The hard-science view is still that soils can't affect the flavor of wine, but...

Yeah, Oliver....maybe so...but we all know that those scientists don't know jack $hit!!!!
Tom