Ribolla Gialla (Italy)

Ribolla Gialla is a white wine grape from the region of Friuli (Italy).

It is also popular in Slovenia, where it is called Rebula.

Ribolla Flavors

Citrus, Apple, and Stone Fruit are typical Ribolla Gialla flavors.

With hints of Flowers, Herbs, and Bitter or Saline Minerality.

Citrus

Apple

Peach

Nectarine

Roses

Thyme

Almonds

Minerals

Ribolla Profile

Ribolla Gialla is fruity, acidic and floral:

SUGAR:	Dry (3 g/l)

BODY:	Medium

FRUIT:	Medium - High

ACIDITY:	High

ALCOHOL:	13-14% ABV

	Serving temperature: 8-10°C (46-50°F)

Ribolla Food Pairing

Ribolla is a great food wine. Acidity and saline bitterness are perfect palate cleansers. It works best with seafood and lemon based white meat.

Aperitif

Salads

Vinegar

Tapas

Oysters

Shrimps

Seafood

Sushi

Fish

Chips

Chicken

Ham

Excellent Pairings

Bright Vinaigrettes.
Green Salads. Olives. Tapas.
Oysters in Garlic (and Lime).
Mussels. Clams (in Chili).
Sushi. Sashimi. Smoked Salmon.
Grilled Seafood. Crab. Lobster.
Fried Fish. Fish and Chips. Fish Tacos.
Lemon Chicken. Lemon Veal.
Goat Cheese. Smoked Cheese.

Italian Specialities

Spaghetti alle Vongole (Clams)
Prosciutto di Cormons (Light Smoked Ham)
Lemon Caper Veal Piccata

The Ideal Glass for Ribolla

The Sauvignon Blanc glass is smaller than a Chardonnay glass.

It has a more narrow bowl to concentrate the crisp and citrusy aromas of zesty and fruity white wines.

Ribolla Cheese Pairing

Ribolla 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 Ribolla.

Semi-Soft Cheeses

Fontina: Its nutty, buttery qualities make a good match.

Brie: The creamy texture and mild flavor work beautifully with Ribolla.

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.

If You Like Ribolla

About Ribolla Gialla

Ribolla literally means "re-boiled". Before modern temperature-controlled techniques were used, the high quantity of malic acid often made the must boil again.

Ribolla Gialla is native of the Friuli Region in North Italy, by the border of Slovenia.

Ribolla Gialla DOC(G)

Best known DOCs:

Collio Goriziano / Collio DOC (Min 85% Ribolla)
Friuli Colli Orientali DOC (Min 85% Ribolla)

Ribolla Styles

Ribolla grapes are vinified in 4 different styles:

Young White
Oaked White
Sparkling White
Orange Wine (in Amphora)
Sweet Botrytis (with Noble Rot)

Young and dry Ribolla wines are snappy, with balanced flavours of lemon, grapefruit, and Stone Fruit with a saline edge.

Oaked Ribolla wines are excellent wines with a golden full body, minerally and always vibrant.

The Orange wine is often long fermented along with the skins.

Alcohol can be addictive. Always drink in moderation.