White wines

Obtained by pressing white grapes, the free-run juice (the most noble part) must undergo a fundamental process in order to produce white wine: draining.
White wine production consists precisely in the elimination of the pomace shortly after the start of alcoholic fermentation, so that the skins—in contrast to what happens with red wine—do not release substances and color. In fact, the draining of the crushed grapes consists precisely in separating the free-run juice from the skins, so much so that this operation allows the production of white wine, even from red grapes.
A technique widely used in recent years for the production of the best quality white wines is cryomaceration, which consists of leaving the crushed grapes at 5°C before fermentation in order to extract substances that enrich the wine. Another cryomaceration technique consists of freezing the whole grapes at -5°C and then pressing them to extract aromas and sugars.

Generally speaking, if white wine is produced from aromatic grape varieties (Coda di Volpe, Malvasia, and Greco di Tufo) and semi-aromatic varieties (Falanghina, Vermentino, Sauvignon), the result will be whites rich in aromas, ideal for accompanying dishes with a similar impact, such as pasta with bottarga, walnut pesto, or basil pesto. A non-aromatic grape variety such as Chardonnay is able to adapt very well to a variety of dishes, especially if it has not been aged too long in wood.

Here are 5 pairings between white wines from Southern Italy and traditional Neapolitan dishes featured on the SoloSud menu:

• Greco di Tufo – Perfect with Polpo alla Luciana(octopus alla Luciana), thanks to its mineral notes that balance the intense flavors of tomato and olives.
• Fiano di Avellino – Ideal with spaghetti with clams, enhancing its delicacy and marine nuances.
• Falanghina del Sannio – Pairs well with eggplant parmigiana, adding freshness to the rich flavors of the dish.
• Bianco di Gragnano – Excellent with fish soups, thanks to its vibrant acidity.
• Vermentino di Gallura – Perfect with seafood risotto, for an aromatic and fresh pairing.