Zenato Soave Classico Colombara DOC 2019

Zenato Soave Classico Colombara DOC is an elegant, harmonious white wine from the Veneto region, crafted from a blend of 70% Garganega and 30% Chardonnay. It presents a beautiful balance of fruit and floral aromas, with peaches, apricots, and a hint of almond. The palate is crisp, refreshing, and well-rounded, with a mineral backbone that reflects the volcanic and limestone soils of the region. This wine offers a smooth and lingering finish, making it perfect for a variety of occasions, particularly light dishes on the hottest days.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Elegant, Harmonious
Classification: DOC
Grape Varieties: Garganega 70%, Chardonnay 30%
Tastes Like: Comparable to a Viognier, with peaches, apricots, and a touch of almond.
Alcohol Percentage: 12.5%
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: Freshly grilled shrimp or seafood pasta, perfectly complementing the wine’s crisp acidity and fruity character.
Poultry: Roasted chicken or turkey, which pairs well with the wine’s elegance and smooth texture.
Vegetarian: A vegetable risotto or a fresh Mediterranean salad, enhancing the wine’s refreshing profile.
Cheese: Mild cheeses such as ricotta or fresh goat’s cheese, providing a subtle contrast to the wine’s peach and almond notes.

Ricotta: Light and creamy, complementing the wine’s smooth texture and fruity notes.
Fresh Goat’s Cheese: Tangy and delicate, balancing the wine’s freshness.
Brie: Soft and creamy, enhancing the wine’s elegant profile.
Grana Padano: Nutty and firm, providing a nice contrast to its mineral character.

Bigoli in Salsa (Venetian Pasta with Anchovy Sauce)

Ingredients:

• 400g bigoli pasta (or similar thick spaghetti if not available)
• 4 tbsp olive oil
• 2 cloves garlic, minced
• 10 anchovy fillets in oil, drained and chopped
• 1 small onion, finely chopped
• 100ml dry white wine
• 250ml vegetable or fish stock
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the bigoli pasta in a large pot of salted boiling water according to the package instructions until al dente, then drain, reserving a cup of the pasta water.
2. While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and onion and sauté for 3-4 minutes until soft and fragrant.
3. Add the chopped anchovies to the pan and cook for 2 minutes, stirring occasionally, until they begin to dissolve into the oil.
4. Pour in the white wine and let it simmer for a couple of minutes, allowing the alcohol to evaporate.
5. Add the vegetable or fish stock to the pan and bring to a simmer. Cook for 5-7 minutes to let the sauce reduce slightly and develop flavour. Season with salt and pepper to taste.
6. Add the drained pasta to the pan and toss well to combine, adding some reserved pasta water if needed to help coat the pasta with the sauce.
7. Serve the Bigoli in Salsa warm, garnished with freshly chopped parsley.
8. Enjoy this Venetian classic with a glass of crisp white wine, like Zenato Soave Classico Colombara DOC 2019.