(FA-lan-GHEE-nah)
Synonyms: Falanghina Greco, Biancazita, Biancozita, Biancuzita, Falanchina, Falanchina Bianca, Falanghina Verace, Falenghina, Falernina, Falerno Veronese, Fallanchina, Fallanghina, Folanghina, Montecalvo, Montellese, and Uva Falerna.
Wine Name: Falanghina
Background:Falanghina is an ancient white wine grape grown on the coast of Campania north of Naples, Italy that is often accompanied by seafood. It is thought to have been a major component of Falernum Wine well regarded in Roman times. It is a straw-colored, medium bodied-wine with medium acidity that has delicate aromas of flowers and fruit.
Classic Brands and Sources:Villa Raiano, Villa Carafa, Cantina del Taburno, Feudi di San Gregorio, Terredora di Paolo, La Guardiense
Characteristics:
| Style #1 – typical Southern Italian styleBody – medium
Acidity – medium Sweetness – dry Tannins – low |
Wine and food pairing guidelines:
A versatile wine that does well with both slightly acidic and savory dishes, usually seafood
Foods and Entrees that usually pair:
Fish, shellfish, pasta with pesto sauces or light tomato sauces
Cheese Pairings:
Boursin herbed, Brick, Derby, Feta (sheep’s milk), goat cheese, Gouda, Havarti, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, Cream, Neufchatel , Saint -Felicien (French cow;s milk cheese), Raclette, Pave Affinois
See also Appetizers that go with medium acidity-medium bodied white wines