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.

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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