I had a Kerner wine. The aroma was outrageous. Blatant even for someone without ANY sense of smell (me). Are all Kerners this aromatic / flowery? I had a Falanghina wine. I finally understood what they mean by minerally. I felt... (5 replies, last updated by Brad Ballinger November 2, 2008)

Chowhound loves pizza so here is some grist for the mill. A new pizzeria from the owners of Lalimes/T-Rex/Seasalt/Fonda/Jimmy Beans has been approved by the Berkeley zoning adjustments board. "Falanghina" (the name of an Italian... (11 replies, last updated by Melanie Wong May 28, 2008)

I’m having people over for lunch next week serving carbonara made with guanciale, egg yolks and no cream. I was thinking about serving this with a falanghina. Anyone have any thoughts on that or a better suggestion. My... (6 replies, last updated by Bill Hunt September 3, 2008)

Falanghina. The city issued permits in May for a $35,000 seismic upgrade and $136,765 in tenant improvements, so it seems like they haven’t abandoned it. (2 replies, last updated by TopoTail October 9, 2009)

This is apparently the bakery of the Herb Krikorian mini-empire (Lalime’s, Fonda, T-Rex, Sea Salt, Jimmy Bean’s, someday maybe Falanghina) that has reportedly been selling some stuff at Berkeley Bowl. I saw their bread... (2 replies, last updated by rworange October 11, 2009)

in a wine list. I had a delicious lambrusco to start that was light and crisp and paired beautifully with the crudo duo we ordered for an app (mmmm ahi!). Then I had a lovely falanghina that the server recommended with my sweet... (0 replies, last updated by Mollusk November 15, 2008)

as entree. the spicy budino or the ricotta cheese cake for dessert. the wines are cheap and go very well with the food, ask the waiter to match the wine with your food. i like the feudi falanghina in the whites, and the cerasuolo... (2 replies, last updated by fortunato September 22, 2004)

The Falanghina grape makes some lovely wines. Complex, nuanced and structured, with a citrusy finish. White Lacryma Christi del Vesuvio, usually dominated by Coda di Volpe, can be delicious. Mastroberardino’s is great. See... (3 replies, last updated by Brad Ballinger July 14, 2009)

If it was cheap, it was probably either falanghina or Lacrima Christi bianco, which is a blend of falanghina and coda di volpe. (4 replies, last updated by OliveBelle August 29, 2006)

dressing they made there. I washed down my salad with an interesting white wine from Italy, called falanghina (smelled like banana’s). While I was finishing my lunch...I saw their signature dessert being prepared and could... (0 replies, last updated by bbvdkitt September 4, 2009)

(especially including a torta caprese) and great wine pairings (including falanghina and fiano d`avallino). If I were anywhere near the place, including Denver or Boulder, I would be there in a heartbeat. Regrettably, I will be... (0 replies, last updated by herculesmulligan August 14, 2008)

I tasted the Bodgas Norton at WINE the other night, nice gewurtz-llike nose, liked it enough to buy a bottle to try it with a meal. Also picked up an organic Santa Julia at Vintage Berkeley. Maybe Torrontes is the new Falanghina. (9 replies, last updated by Melanie Wong August 12, 2006)

A falanghina would be a good choice. They’re usually delicious and go very well with a wide variety of foods. Alois and Taburno are good labels. Argiolas Costamolino Vermentino di Sardegna has similar qualities. Youth is... (19 replies, last updated by Chicago Mike March 30, 2007)

A quality Vermentino di Gallura from Sardinia or a falanghina from Campania for white I think is best. Bubbles always work. Rose would go pretty well. Red? I’d probably stay away as well. (8 replies, last updated by Pixelle November 10, 2009)

I’d go with something like Falanghina, or maybe a Tocai? Something with a touch of richness and roundness of fruit to offset salt and garlic, but good acidity through the palate. (6 replies, last updated by iluvfoodtoomuch May 20, 2007)