Falanghina, a white grape variety believed to be of Greek origin, is now grown mostly in the southern Italian region of Campania. Internationally, the variety is also found in Californaia and Australia. Producing wines often with a volcanic, mineral note, Falanghina wines have lemon/orange, citrus blossom aromas with a medium weight palate showing flavours of apple, pear, peach and almonds. Most wines are dry with good acidity, but the occasional wine may be oaked and can have more tropical fruit and honey notes. A sweet, passito style is also made, but rarely seen outside of the region. If you find this, drink it with fruit and blue cheese. The dry style works well with lighter, seafood dishes including grilled prawns, spaghetti and clams, or marinated, lime-infused fish in a Peruvian style ceviche. Creamy dishes, such as Greek salad with feta and olives, or butter & Parmesan fettuccine Alfredo are also a great match. If you're looking for something different from Mediterranean cuisine, try an aromatic, Thai curry.
