Trebbiano Toscano
Trebbiano Toscano is an Italian wine grape.
In France it is called Ugni Blanc.
It is one of the most widely planted grape varieties in the world.
Trebbiano In Italy
Trebbiano grapes account for around one third of all white wine production in Italy. The grape is a part of more than 80 Italian DOCs (Controlled Origin Denomination).
The best know are:
- Trebbiano d'Abruzzo DOC
- Trebbiano di Aprilia DOC
- Trebbiano di Arborea DOC
- Trebbiano di Capriano del Colle DOC
- Trebbiano di Romagna DOC
- Trebbiano Val Trebbia dei Colli Piacentini DOC
- Trebbiano di Soave DOC
The best known Trebbiano based blend is the Orvieto from Umbria
Trebbiano is also well known as a grape used in the production of Brandy and Balsamico.
Ugni Blanc In France
Ugni Blanc is the most planted white wine grape in France.
The planting areas are twice as big as in Italy.
Ugni Blanc is also an important grape in the Cognac and Armagnac production.
Most of the planting in France is in the Cognac region.
Most often Ugni Blanc is blended or used to produce industrial alcohol.
Trebbiano Flavors
Citrus, Green Apple, Pear, and Peach are typical flavors for Trebbiano. With hints of Basil, Bitter Almond, and Salty Minerals.
 Lime |
 Grapefruit |
 Apple |
 Pear |
 Peach |
 Basil |
 Bitter Almond |
 Seashell |
Trebbiano Profile
Trebbiano is dry, crisp, and moderately acidic:
| SUGAR: | Dry (3 g/l) |
| BODY: | Light |
| FRUIT: | Low |
| ACIDITY: | Medium Plus |
| ALCOHOL: | 11.5-13.5% ABV |
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Serving temperature: 8-10°C (46-50°F) |
Trebbiano Food Pairing
Trebbiano is best known as an Aperitif, or as a starter wine for a delicate first course.
 Aperitif |
 Pasta |
 Balsamico |
 Antipasti |
 Seafood |
 Chicken |
 Pork |
 Ham |
Excellent Pairings
Antipasti.
Pasta with Pesto.
Lightly Smoked Meat. Ham.
Onion. Garlic. White Pizza.
Seafood Pasta with Lemon.
Pork or Veal with Citric or Acidic Sauces.
Vegetables with Citric or Acidic Sauces.
Italian Specialities
Pici Cacio e Pepe (Pasta with Pecorino Cheese and Black Pepper).
Fried Chicken in Lemon Sauce.
French Specialities
Escabèche (Sardines in Vinegar).
The Ideal Glass for Trebbiano
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A Tulip Shaped Glass with a slightly smaller bowl can be suitable for various dry white wine styles. It guides the wine to the center of your mouth, avoiding the sides where acidity is less pleasant. A smaller bowl also helps to serve smaller quantities, and keep the wine cold. It also helps if you hold the glass by the stem! |
Trebbiano Cheese Pairing
Trebbiano is known for its crisp and fruity profile. It pairs well with a variety of cheeses.
Opt for cheeses with moderate saltiness and creaminess to balance the wine's acidity. You can also add accompaniments like fresh fruits (grapes, apples, pears), nuts (almonds, walnuts), and a light drizzle of honey to enhance the pairing.
Fresh and Mild Cheeses
Mozzarella: Its delicate flavor pairs well with the wine's lightness.
Ricotta: Especially good if served with a drizzle of honey or fresh fruits.
Goat Cheese (Chèvre): The tanginess complements the subtle fruit notes in Trebbiano.
Semi-Soft Cheeses
Fontina: Its nutty, buttery qualities make a good match.
Brie: The creamy texture and mild flavor work beautifully with Trebbiano.
Camembert: Similar to Brie but with slightly more earthiness.
Hard Cheeses
Asiago: Lightly aged Asiago adds a complementary tang to the wine.
Manchego: A classic Spanish pairing, especially younger Manchego, which is less intense.
Gruyère: Mildly nutty and sweet, enhancing the wine's subtlety.
Blue Cheeses (for contrast)
Robiola: Its mild creaminess contrasts nicely without overpowering the wine.
Alcohol can be addictive. Always drink in moderation.
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