The cellar

Top-rated Garganega

Every wine

The highest-rated Garganega bottlings we have reviewed, one per producer.

5.0 Veneto Pieropan Soave Classico La Rocca Pieropan 4.9 Veneto Inama Bradisismo Soave Superiore DOCG Inama Azienda Agricola 4.7 Valpolicella Dal Forno Romano Vigna Seré Passito Bianco Dal Forno Romano 4.4 Valpolicella Antolini Elisium Veneto Bianco Passito Antolini 4.4 Valpolicella Monte Dall'Ora Vino da Sete Monte Dall'Ora

Good value

Garganega under €25

The best-rated Garganega bottles we have reviewed that sell for under €25, one per producer, from every region we cover.

4.6 Veneto Pieropan Soave Classico Pieropan 4.5 Veneto Fasoli Gino Le Bine Soave Superiore DOCG Fasoli Gino 4.4 Veneto Gini Soave Classico Gini 4.4 Veneto Monte Tondo Soave Superiore Casette Foscarin Monte Tondo 4.4 Veneto Roberto Anselmi San Vincenzo Roberto Anselmi 4.3 Veneto Cavalchina Amedeo Bianco di Custoza DOC Cavalchina 4.3 Veneto Suavia Soave Classico Suavia 4.2 Veneto Cantina di Soave Rocca Sveva Soave Classico Superiore Cantina di Soave

At the table

What to eat with Garganega

Food pairing guide

The dishes our editors pair with Garganega, grouped by kind of food, each with the bottle it comes from. Garganega food pairing →

Region by region

Where Garganega is made

2 regions, with their best Garganega bottles and the estates that make them.

Wine and cheese

Cheese with Garganega

Every cheese
Morlacco del Grappa Local tradition Slow Food says to eat Morlacco, a tender and very salty cheese, with light white wines. A light, dry white raised in steel without oak refreshes the palate between salty bites. Light dry white wine, Veneto: Cavalchina Bianco di Custoza · Gorgo Bianco di Custoza DOC · Corte Gardoni Bianco di Custoza DOC
Asiago Pressato Our pick A dry, steel-raised Soave Classico echoes the sweet, milky flavour of fresh Asiago without covering it, and its high acidity cuts through the soft, buttery paste. Soave Classico, Veneto: Pieropan Soave Classico Calvarino · Pra Monte Grande Soave Classico · Pieropan Soave Classico
Provolone Valpadana Our pick Piccante, made with lamb or kid rennet and aged at least 90 days, is sharper than the Dolce type. A sweet Recioto di Soave, with apricot and honey over bright acidity, sets sweet against salty and sharp. Recioto di Soave, Veneto: Pieropan Le Colombare Recioto di Soave · Suavia Amedeo Recioto di Soave · Monte Tondo Miele Recioto di Soave DOCG
Monte Veronese Our pick Monte Veronese is a semi-cooked cow's-milk cheese from the Verona mountains, delicate when young and slightly piquant with age. A Soave Superiore, a medium-bodied Garganega-based white with high acidity, has the weight for the paste and cuts its fat. Soave Superiore DOCG, Veneto: Inama Bradisismo Soave Superiore DOCG · Suavia Soave Classico Monte Carbonare · Inama Soave Classico Superiore Vigneti di Foscarino
Piave Our pick Qualigeo calls fresh Piave milky and sweet. A dry, unoaked Soave Classico with high acidity contrasts with that mildness and keeps the pairing from feeling heavy. Soave Classico, Veneto: Pieropan Soave Classico Calvarino · Pra Monte Grande Soave Classico · Fasoli Gino Soave Classico Mael
Asiago d'Allevo Our pick Asiago d'Allevo Mezzano is compact with sweet notes, turning savoury and grainy as it ages. Garganega fermented or aged in oak barriques has a rounder texture that matches the firm paste, and its high acidity keeps the pairing fresh. Oak-fermented Garganega, Veneto: Pieropan Soave Classico La Rocca · Inama Bradisismo Soave Superiore DOCG · Pra Otto Soave Classico

Plan the trip

Taste Garganega where it grows

Tastings and tours in the regions above, and somewhere to stay.

Booking links go to our partners (GetYourGuide, Viator, Zen Hotels), who may pay us a commission. It never decides what we cover. Editorial standards.

More regions are in research. Want Garganega covered somewhere specific? Tell us where you want to drink.

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