Falanghina

Origin: Claimed Greek origin, but nothing proved. The grape name is said to derive from the Greek word falangos, which refers to the wooden poles that supported the grape vines
Technically two distinct varieties: Falanghina Beneventana from Benevento province (less common) and Falanghina Flegrea from Campi Flegrei

Grown: Campania

Climate: Mediterranean

Vinification: Cold maceration to extract more aromas from the grape skin before fermentation really changed the potential for this variety

Regional names to look for on label:

  • Falanghina del Sannio DOC
  • Falerno del Massico DOC

General Personality:

  • Colour: Intensive yellow
  • Aromas:
    Beneventana: more towards a floral aroma, green notes
    Flegrea: peach, apricot, almond, leafy with a hint of honey
  • Taste and Texture: High in acidity, rich mouthfeel
  • Conclusion: A rich wine with a crisp acidity and an interesting personality. A good alternative for those how wants some character in their wine, without going to crazy (Marlborough Sauvignon Blanc). Pretty much always dry and crisp and there are also some sparkling alternatives out there
  • Future: Drink now or very soon

Food pairings:

  • General: Seafood, seafood and more seafood would be the standard recommendation for this wine. With its generally high acidity and rich body, it is a very adaptable wine when it comes to parings, just be careful with the alcohol since it can sometimes be a bit high. Ergo no hot spices. But at the same time do not be afraid to use some flavour, the richness of the wine can handle it
  • Obvious pairing: Crab Cakes (aka Bean Cakes)
    The delicate flavour of crab would be a traditional paring to this wine, so why not stick with that, with just a slight twist. Try theses with a high acidity, floral focused Falanghina and you will have found two new best friends
  • On the wild side: Wild garlic and potato soup
    If you have not yet tried wild garlic, then you have not yet lived. This soup is ridiculously simple to make and so easy to make Vegan. Especially good if you have a version of Falanghina that is more dominant towards the nutty side