Zenato Soave Classico Colombara DOC 2019

Soave Classico Colombara Zenato is a superb single vineyard Classico Soave, restoring faith in the DOC for producing quality wines.
A blend of Chardonnay and Garganega from a single vineyard, hand picked, soft pressed and fermented under temperature control. Another lovely full flavoured wine from the Zenato family. Recommended.

Cherishing a 'frank and simple' approach to life, Zenato is committed to producing affordable wine of exceptional quality. With a passion for the land and a dedication to vigorous research, innovation and quality improvement, Sergio Zenato strives to eclipse past results, crafting wines that have become known for their quality.

Type: White Wine
Style: Elegant, Harmonious
Grape Varietal: Garganega
Tastes Like: Comparable to a Viognier, with peaches, apricots, and a touch of almond.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Volcanic and limestone soils
Aging: Stainless steel
Serving Temperature: 10-12°C

Zenato is a family-owned winery in Veneto, celebrated for its dedication to producing high-quality wines that capture the essence of the region's traditional varietals.

Seafood: Lobster linguine or grilled scallops.
Poultry: Roasted chicken with herbs.
Vegetarian: Asparagus risotto or creamy mushroom pasta.
Meat: Veal scallopini or pork chops.

Pecorino Toscano: Firm and savoury, complementing the wine's structure.
Fontina: Creamy and soft, balancing the wine's minerality.
Ricotta Salata: Mild and savoury, enhancing the wine's fruitiness.
Parmesan: Nutty and aged, pairing beautifully with the wine.

Asparagus Risotto

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 bunch asparagus, trimmed and cut into pieces
• 1/2 cup dry white wine
• 4 cups vegetable stock
• 1/4 cup Parmesan cheese, grated
• 2 tbsp butter
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan and sauté onion until translucent. Add Arborio rice and toast for 2 minutes.
2. Deglaze with white wine, then add stock one ladle at a time, stirring until absorbed.
3. Stir in asparagus during the last 5 minutes of cooking.
4. Finish with Parmesan, butter, salt, and pepper. Serve warm.

Tip: Pair with Zenato Soave Classico for an elegant meal.