Erbaluce


urb-bah-lou-chay

A rarely encountered Piedmontese varietal; vinified usually as a light-bodied, high acid white wine, also sometimes made into sweet wines using the passito method.

Primary Flavors

  • Starfruit
  • Gooseberry
  • White Pepper
  • Honeydew
  • Almond

Taste Profile

Bone-dry

Light Body

None Tannins

High Acidity

11.5–13.5% ABV

Handling


  • SERVE
    45–55°F / 7-12°C

  • GLASS TYPE
    White

  • DECANT
    No

  • CELLAR
    5–10 Years

Food Pairing

When vinified as a white table wine, think lighter, fresher dishes, these pair well with the crispness and body. Salads, antipasti or light seafood will fit here.

The Science Behind Flavors

The Science Behind Flavors

Explore flavors in wine, and their origins, on this handy aroma wheel.

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About Madeline Puckette

James Beard Award-winning author and Wine Communicator of the Year. I co-founded Wine Folly to help people learn about wine. @WineFolly