Ribolla Gialla

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Pronounced reeBOWL-lah jah-lah. A grape varietal used in the production of white wine. The grape is thought to have originated in the Friuli-Venezia region of Italy, though questions have arisen speculating that the varietal may have originated in Greece. A traditional white wine blend is the Collio Bianco, which includes the Malvasia, Ribolla Gialla, and Tocai varietal.

Also known as: Ribolla is also referred to as Rebula in Italy and Robola in Greece. A red version of the Ribolla grape is also grown; it is called Ribolla Nera or Schioppettino.

Characteristics: Delicate, clean, fresh, light, and refreshing with an elegant scent. The wine tends to be dry, high in acid with hints of honey and citrus. A medium bodied wine, it exhibits a deep straw yellow color.

Ageing: Best drunk young. Is known to except some ageing, the result is a softer wine.

Serving temperature: Serve at a temperature of 50º-54º F.

Food pairing: Fish, white meat, veal, shellfish, cold appetizers, lemony sauces, creamy soups, and cooked vegetables.

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