Falanghina

Our trip to Naples today was quite pleasant. After leaving our plane, we headed to the coast along the Tyrrhenian Sea and a bit north to the principal grape growing part of the region known as Campania. The weather there is somewhat easy for the vignerons -- rarely freezing in winter and rarely above 30C/86F during summer. Rains during growing season are infrequent and more of a misting than a real rain. It is here that we find ourselves drinking one of the most important white grapes of the region, Falanghina.

Falanghina is what some would describe as an easy-drinking wine. It's not harsh, it's not typically high in alcohol, it's not particularly acidic and if there are any tannins present at all, we'll never find them (this is true of almost all white wines).

Falanghina is believed to have been around for a long time. There is evidence that it may have produced a beverage of choice during the early days of the Roman Empire and likely before then. At one time, I read that Caesar thought it could cure his health problems that some have characterized as epileptic seizures and others have called transient ischemic attacks (TIA or mini-strokes).

As we open our Falnghina today, we find a pleasant spring-like aroma filled with hints of both stone and citrus fruit as well as seaside grasses. On the palate, we get peach, lemon, honey, citrus blossom, and the sweetness of almonds.

Be careful when serving your Falanghina. The relatively low acidity and fairly light body do not need cold temperatures for calming. Drink your Falanghina at about 12-13C/53-55F to allow the more subtle notes to express themselves.

Pair your Falnghina with garlic dishes. Garlic butter. Lemon and garlic. Parsley and garlic. Raw garlic. Roasted garlic. In particular, serve with the likes of shrimp or prawns scampi, pasta alle vongole, or with a white clam pizza.

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