Learning about wine

Learning about wine: The Ribolla Gialla

Posted on by Enolike
11
Oct
the grape of Ribolla Gialla
Ribolla Gialla – the grape

The Ribolla Gialla is certainly one of the most known and appreciated autochthonous wines of Friuli Venezia Giulia,

The history

We do not have much historical information but we know that the Ribolla Gialla was cultivated as early as the 14th century and that the name dates back to the Slovene Rébula which was later transformed into Ribuele (ribolla) in the Friulian language.
But why was this name chosen? Because, in the past, the wine literally boiled (an effect caused by the massive presence of malic acid in the grape). Today, thanks to modern winemaking methods, this phenomenon no longer occurs.

Where is the Ribolla Gialla Produced?

As previously mentioned the Ribolla Gialla is a native wine of Friuli Venezia Giulia where the soil rich in marl and sandstone with an important clayey component and, the mild temperates with a good thermal excursion between day and night, which is very loved especially by white wines, favor the production of a high quality grapes. There are many realities that produce this pure nectar both in the Collio DOC area and in the eastern hills of Friuli but Ribolla Gialla is also produced in neighboring Slovenia.
The yellow Ribolla is known worldwide as a still wine but in the last decade the sparkling version has become increasingly popular as it is now an excellent alternative to the more famous Prosecco.

The tasting

It has a clear and crystalline straw yellow color and a good alcoholic component (like most wines from Friuli Venezia Giulia); if you are used to tasting, you will see that by rotating the wine in the glass, it forms some bows on the wall of the glass itself, this means that alcohol in the wine is very present.
The aromas: you should always smell yellow fruit (golden apple, peach) but also flowers, in particular acacia and, aromatic herbs.
On the palate it is fresh (encourages you to continue drinking) and you will find in your mouth the flavors that you have smelled. Generally the persistence (how long the taste remains in your mouth) is good but varies from label to label (depending on how the wine is produced).

Food pairing 

It is an excellent aperitif wine, but goes well with fish also fried, vegetarian dishes and omelettes.

My suggestions

Here are some of the Ribolla Gialla I love most, If you like, there is also a tasting kit available that will allow you to capture the different nuances of this great wine!

Ribolla Gialla Yellow Hills – Collio DOC – 2017 by the winery Castello Di Spessa Collio
Venezia Giulia IGT, Ribolla Gialla – 2014 by the winery Damijan Podversic
Friuli Colli Orientali DOCG – Ribolla Gialla – 2017 by the winery Maurizio Zaccomer

Let me know what you think

Cheers!
Ilde

Enolike

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