Ribolla Cheese Pairing

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), or a light drizzle of honey to enhance the pairing.

Mozzarella

Ricotta

Feta

Brie

Fontina

Primo Sale

Asiago

Robiola

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 (Feta): The tanginess complements the subtle fruit notes in Ribolla.

Soft Cheeses

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

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

Primo Sale: Similar to Brie but more flowerly, herby, and salty.

Semi-Soft Cheeses

Asiago: Lightly aged Asiago adds a complementary tang to the wine.

Gruyère: Mildly nutty and sweet, enhancing the wine's subtlety.

Blue Cheeses (for contrast)

Robiola: Its mild creaminess contrasts nicely without overpowering the wine.

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.