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Falanghina Wines and Neapolitan Pizza and Cuisine for a Truly Regional Experience!

Pizza and beer. Few can argue that the two just go together. Order Domino’s or Pizza Hut and the first thing that comes to mind is a six pack of, well, American beer. It is almost an American tradition. But when the pizza is a Neapolitan style Margherita with a crispy on the outside and soft on the inside crust that has been kneaded to perfect consistency, ripe plum tomatoes and fresh mozzarella, what better pairing could there be than a Neapolitan wine? If you want an introduction to an authentic Neapolitan dining and wine experience head to Ribalta Restaurant for an array of creative Neapolitan style pizzas and other fare, and a roster of crisp, fruity and well rounded Falanghina wines.

 

Falanghina wines are produced in Sannio within Campania. The region was granted DOC status in 1997, and subzones include Sant’Agata dei Goti, Taburno, Guardia Sanframondi and Solopaca. Falanghina can be a crisp, mineral driven and citrus, still white wine, a refreshing sparkling or spumante, a sweet and aromatic late harvest or vendemma tardiva, or a concentrated dried grape or passito. Given that Falanghina offers a range of flavor profiles, it is not surprising that it pairs well with a variety of Neapolitan style pizzas and other dishes.

 

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A crisp, medium-bodied, Fontanavecchia Taburno Falanghina del Sannio, 2015, with floral and tropical fruit aromas, and lemon, almond, mineral and honey notes, was substantial enough to complement a savory and juicy meatballs in a Neapolitan ragù sauce. The citrus and sweet notes brought out the hearty flavors of this dish.

 

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A fresh, biodynamic, and organic Cautiero Campania Fois Falanghina del Sannio with herbaceous and mineral aromas, and peach, green apple, and pear notes worked well with an eggplant parmigiana. The elements of peach and green apple enhanced the mildly sweet flavors of the mozzarella.

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A fragrant La Fortezza Falanghina del Sannio, 2015, with fresh citrus, mineral and chamomile notes, and balanced acidity paired nicely with a Neapolitan style pizza with zucchini puree (as opposed to marinara), burrata cheese and speck. The crisp acidity and citrus elements of the wine enhanced the concentrated flavors of the garlic and the toasty elements of the crust.

 

 

 

 

 

 

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