We had dinner in B.C. last night at a quiet little neighborhood Italian joint, and I chose this off of one of those irritating and unimaginative lists that's mostly low-end, mass produced wines and which doesn't print vintages.
I like soaves. And were it not for this forum I wouldn't be able to say that, because I only knew from the dilute Bolla stuff that was the most ubiquitous and unavoidable white wine of all during the time I lived in England. Wasn't happy with the vintage when they brought the bottle--everything I think I like about soave would be better in a fresh young wine, and at a different restaurant I once sent an oxidized 4-5 year old Pieropan back. But this worked for me. Clearly maturing but not oxidized, the nose had whiffs of unsweetened honey, grape stems and canned pears. On the palate, the same plus something that reminded me in a satisfying way of the faint yeast and not-quite-sweetness of Hawaiian Bread, and just a hint of caramel. It was somewhat similar, in fact, to the biscuity, low-acid flavors of an old champagne, which much to my surprise made it an even better pairing with my lemony veal piccata. That is, both were a bit impaired on their own, but together they were a very complete and complex whole. Who knew?