Pieropan – Soave Recipe

Chill the bottle

Chill the Pieropan Soave to the ideal serving temperature of 8–10°C (46–50°F). Place the bottle in an ice bucket filled with equal parts ice and water for about 15–20 minutes, or refrigerate upright for 2–3 hours prior to service.

Prepare glassware

Select a clean, room-temperature white wine glass (tulip-shaped). Rinse briefly with cold water and wipe dry, or place in the refrigerator for a few minutes if very warm service is anticipated.

Open the bottle

Using a waiter’s corkscrew, remove the foil and clean the bottle lip with a napkin. Insert the corkscrew straight into the cork and gently extract the cork. Place the cork on the small plate for presentation if desired.

Present the bottle

Show the label to the guest briefly if serving by the glass from a bottle, stating 'Pieropan Soave'. This is optional in casual settings but standard in table service.

Serve the glass

Hold the bottle at the base or by the punt. Pour approximately 150 ml (about 5 oz) into the prepared glass, filling to roughly one-third to one-half of the glass to allow aroma concentration. Avoid drips by twisting the bottle slightly at the end of the pour.

Check temperature

If you have a wine thermometer, confirm the wine is between 8–10°C. If it is warmer than desired, return the bottle to the ice bucket for 5–10 minutes before serving subsequent pours.

Place the poured glass on the table with the small plate holding the cork and a napkin nearby. Recommend pairings to the guest such as light seafood (grilled shrimp, shellfish), fresh salads, soft cheeses (ricotta, fresh mozzarella), or simple pasta with olive oil and lemon. Mention that Pieropan Soave typically offers floral and citrus notes with a crisp mineral finish, complementing delicate dishes.

If decanting is preferred (for older vintages or to open up aromas), decant for 10–20 minutes before serving. For most modern Soave wines like Pieropan, direct pouring from the bottle is appropriate.

Monitor the bottle temperature and top up the glass as needed throughout the service, keeping pours consistent. Replace bottle in the ice bucket between pours to maintain ideal serving temperature.