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Trebbiano Wine with Food
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Thank you for visiting Trebbiano wine with food. We try to provide you with the most complete information we can about how to use wine with food. If you have recipes to contribute, please do and we will give you credit if you wish. We update our sources constantly. Please scroll down to learn more.

Foodsthat go well with a Trebbiano

Trebbiano is the second-most planted grape in France and Italy. In one manifestation or another, it's the backbone of numerous classic Italian white wines, such as Frascati. Trebbiano can taste quited differently depending on where it is grown. It should have a crisp, light refresing flavor that makes it ideal for chicken, turkey, veal, pork, Pheasant, Shellfish and delicate tasting fish like sole and catfish.

History and Charcateristics

Trebbiano, known as Ugni Blanc in France, can make characterful white wines when it is grown carefully, but to a population that makes wine a staple as the Italians do, this variety is a ticket to very drinkable, neutral-tasting, light-bodied, crisp wines.

Trebbiano is the most common white variety in Italy, grown almost everywhere but particularly prevalent in the central regions. It has several sub-varieties, or clones, of which Trebbiano Toscano is probably the most planted; other clones include Trebbiano di Romagna, Trebbiano d'Abruzzo (which might actually be Bombino Bianco), Trebbiano Giallo, Trebbiano di Soave, and the relatively fine Procanico.

The main aroma and flavor descriptor of Trebbiano-based wines is "vinous" - a fancy way of saying that they smell and taste winey. These wines are usually dry and high in acid, but in recent years some producers seem to be making them with slightly sweeter, which to our taste eliminates their one virtue - their crisp, refreshing, food-friendly style - without improving the wines' quality.

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