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 3g/l |
| BODY: | Medium |
| FRUIT: | Medium - High |
| ACIDITY: | High |
| ALCOHOL: | 13-14% ABV |
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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 well with most 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.
Cheeses
Goat Cheese. Mature Cheese. Smoked Cheese.
Italian Specialities
Spaghetti alle Vongole (Clams)
Prosciutto di Cormons (Light Smoked Ham)
Lemon Caper Veal Piccata
The Ideal Glass for Ribolla
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The Sauvignon Blanc glass is smaller than a Chardonnay glass. It has a more narrow bowl to concentrate the crisp and citrusy aromas characteristic 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.
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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.