Drinking and Pairing Trebbiano with Food

Trebbiano, aka Ugni Blanc in France, is a dry, high-acid, medium-bodied, and low-aroma white grape varietal. It is used to produce large quantities of innocuous white wine in Italy under several guises. As Ugni Blanc in France, its neutral and acidic character coupled with high yields, make it ideal for distilling for Cognac and Armagnac. Many clones of Trebbiano have been identified in Italy, including Trebbiano di Toscano and Lugana, the latter of which is thought to produce a superior wine on the shores of Lake Garda. Much Trebbiano is made into simple vino da tavola or generic wines such as Galestro in Tuscany. But there are a few significant DOC wines made from the varietal such as: Trebbiano d'Abruzzo, Orvieto from Umbria, as well as the indispensible wines of Roman trattorias: Frascati, Marino, and Est! Est!! Est!!! It is also an important constituent in the sweet Vin Santo wine of Tuscany.

On the table, Trebbiano is best with simple food preparations such as poached white fish with a squeeze of lemon, or pastas and risottos with minimal ingredients. Trebbiano is at its best with the classic antipasti and pastas of the Roman trattoria, including baccalà, frutti di mare, bruschetta, spaghetti alla carbonara, bucatini all'amatriciana, and fettucini alfredo.

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Trebbiano pairs well with:

Dark Fish


Indian cuisine

Foods cooked via Broil

Spicy dishes