Winery Dal Nostro MeglioFalanghina
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Falanghina from the Winery Dal Nostro Meglio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Falanghina of Winery Dal Nostro Meglio in the region of Piedmont is a powerful.
Food and wine pairings with Falanghina
Pairings that work perfectly with Falanghina
Original food and wine pairings with Falanghina
The Falanghina of Winery Dal Nostro Meglio matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with walnuts and treviso red salad, flambéed prawns or gratin of giromon with bacon.
Details and technical informations about Winery Dal Nostro Meglio's Falanghina.
Discover the grape variety: Pinot gris
Rich, ample whites with a golden robe, showing aromas of pear, quince, honey, smoke, ginger and spice. Made as structured dry wines (Alsace AOC), off-dry and sumptuous late-harvest sweet (vendange tardive, sélection de grains nobles). Lighter and crisper in Italy as Pinot Grigio (Veneto, Friuli). Also in Germany (Grauburgunder), Hungary (Szürkebarát) and Oregon. A grey mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Falanghina from Winery Dal Nostro Meglio are 2014, 0
Informations about the Winery Dal Nostro Meglio
The Winery Dal Nostro Meglio is one of of the world's greatest estates. It offers 3 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
