Joseph Coulter wrote:
> So I am in a restaurant in Miami tonight and looking over the selecitons by
> the glass decide on a Soave which I remember for ages ago as being a simple
> white- what I got was amber in color with a pruney taste. I think this is
> way oxidizied, so I tell the waiter. He assures me that "this is Soave and
> yes it is odd but that is the way it is." So who is right my memory or this
> guy who did get me a reasonable Pinot Grigio in its place?
>

Well, there is Soave and there is Soave. Do you by chance remember the
producer? What is produced by Anselmi and Pieropan (and Inama, though I
haven't had) is worlds away from the boring stereotype of Soave (and
much of it is now labeled Veneto IGT, too). For a good discussion about
the top flight wines see Jamie Goode's article:

http://www.wineanorak.com/soave.htm

From your description, Joseph, you either got a producer making an
oxidative wine or a bad bottle.

Mark Lipton

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