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Garganega, as it turns out, is far more than just the grape used to make Soave and Gambellara in Veneto, northern Italy. In the early years of the 21st Century, DNA profiling revealed that it is the same variety as Grecanico Dorato, a mainstay in the vineyards of Sicily. Veneto and Sicily, separated by Italy's full 600-mile length, are collectively home to more than 11,000 ha (27,000 acres) of Garganega vines, making the variety one of Italy's most widely planted, in every sense. Whichever end of Italy it comes from, the classic Garganega wine is marked out by aromas of peach blossom, almond, apricot and baked golden apples.

Food matches for Garganega wine include:

  • Mussels cooked in white wine, garlic and parsley
  • Roast zucchini stuffed with goat cheese
  • Sticky rice with mango (for sweet recioto wines)
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