Falanghina

Fah-lahn-geeh-nah

Parents & Origin: Of Greek origin and may be the grape variety behind Falernian, the most famous wine of Roman antiquity Grape: Italian variety of white-wine grapes, Vitis vinifera Flavors: Lemon, Citrus Blossom, Peach, Honey, Almond Notable Regions: Campania, Southern Italy. There is a little grown in Puglia and Abruzzo, but as yet no international production. Sweetness: Dry Body: Medium-Light Tannins: None Acidity: Medium ABV: 11.5-13.5%

The History of Falanghina

The Falanghina grape is traced back to the Italian countryside in the 7th century B.C. Falanghina is derived from the Latin “falangae,” meaning the stake used to support grapevines. The grape was prevalent during the Roman era-definitely the peak of Falanghina’s success. 

As the Roman era declined, so did the use and praise of the wine. It became vastly unpopular because, at the time, it was regarded as dull, flat, and unperfumed compared to the up-and-coming acidic whites and bold reds. But the modern 20th century brought better vineyards and better winemaking techniques and have, in turn, transformed this once-shunned grape. 

Because of the brighter and more resourceful technology, a newfound beautiful fragrance and vibrant orange-peel inflection have been cultivated in Falanghina since the 20th century. The rebirth of Falanghina has ushered in a new appreciation for a total, fruity white wine.

Most Falanghina vines are cultivated on breezy, cool shoreline hills. This climate helps extend the ripening period for these grapes. Centuries ago, these winds blew volcanic ash over the Italian vineyards, creating incredibly mineral-rich soils for these vines to thrive. These same soil conditions are also found in revived Falanghina vineyards today. 

Interesting Fact: In November 2014, Falanghina was approved as a recognized varietal by the Alcohol and Tobacco Tax and Trade Bureau for use in the United States.

Falanghina Food Pairings

The Best Falanghina Food Pairings

Seafood is Falanghina’s best friend. The medium acidity and dry sweetness perfectly complement seafood flavors like scallops, clams, shrimp, or shellfish. Tomatoes pair nicely with Falanghina, such as tomatoes baked with marjoram, parsley, and breadcrumbs. More Neapolitan-style dishes, like spaghetti with fresh tomatoes, pesto sauce, garlic, and herbs, make a delicious entree to enjoy with this white. 

This Falanghina also shines in its versatile pairing options if you like cheese. Feta, Gouda, dry Jack, and Havarti are just a few kinds of cheese that nicely complement the low tannins of this wine.

Food Pairings to Avoid with Falanghina

Try to avoid pairing Falanghina with red meats like beef. Too often, these meat entrees will conflict with the richness of wines since the entree itself is already rich in fats and seasoning. Cutting the fattiness of certain dishes with wine is something to avoid generally. This also applies with cheeses, as certain types like goat cheese may be too rich and buttery to pair nicely with white wine. 

Falanghina Tasting Notes

A unique aspect of Falanghina aging is that modern technology and techniques have allowed winemakers to fine-tune flavors. During aging, most Falanghina is aged in stainless steel vessels. This allows the fragrant aromatic flavors to be trapped and locked in instead of coming into contact with tannins found in wood. Other winemakers have consciously tried to bottle Falanghina as a single varietal to retain a pure flavor. 

Falanghina's Flavors

The Falanghina wines today are known for their fresh, aromatic qualities. Falanghina wines today are also much more subtle than their ancient relatives. When tasting, you’ll enjoy substantial body and richness from this varietal and a soft, delicate blend of floral and honeyed flavors. 

Another thing you’ll notice about Falanghina is that there is a sense of balance across all qualities in every sip. The lemon, citrus, and peach flavors are elegantly countered by their acidity, giving a moderate consistency from start to finish.

Falanghina Serving Notes

Enjoy Falanghina slightly chilled, between 45-55 Fahrenheit. This temperature range tends to preserve the freshness and fruitiness of white wines the best. Sweetness tends to be accentuated if wines are served at warmer temperatures, so chilling helps preserve that flavor balance without eliminating the more vibrant aromas. 

Falanghina in a Nutshell

If you’re looking for a wine that embodies a delicate, fruity white wine, look no further than Falanghina. With a floral and tropical opening and a peachy palate, this wine tastes delicious while maintaining its mineral qualities and refreshing acidity. This lovely straw-yellow wine makes for a pleasant drinking experience that begs you to enjoy just one more glass.