Wine at the Table
Ribolla Gialla
The short answer
Ribolla Gialla is a white Italian wine from Friuli Venezia Giulia, made from Ribolla Gialla. It tastes zesty, lean; skin-contact versions are amber and grippy and pairs best with prosciutto, seafood crudo and cured meats.
- Style
- Zesty, lean; skin-contact versions are amber and grippy, Friuli Venezia Giulia
- Glass
- White wine glass at 48°F / 9°C
- Strength
- About 12% ABV
Where it comes from
A native grape of the Collio hills on the Slovenian border, also used for orange-style skin-contact wine.
What you need
- Grape: Ribolla Gialla
- Region: Friuli Venezia Giulia
- Style: Zesty, lean; skin-contact versions are amber and grippy
How Larry builds it
- 01
Get the temperature right. Serve at 48°F / 9°C. Pull it from the fridge a few minutes before pouring.
- 02
Pour with food. Built for the table: prosciutto, seafood crudo and cured meats.
- 03
Larry's tip. Pick the amber one if you're feeling brave.
Larry’s rule: Pick the amber one if you're feeling brave.
Variations worth making
Questions people ask
What food goes with Ribolla Gialla?
Ribolla Gialla pairs well with prosciutto, seafood crudo and cured meats.
What grape is Ribolla Gialla made from?
Ribolla Gialla, grown in Friuli Venezia Giulia.
What does Ribolla Gialla taste like?
Zesty, lean; skin-contact versions are amber and grippy.
What temperature should Ribolla Gialla be served at?
About 48°F / 9°C.
What to eat with it
Pour it like Larry
The decanters, openers and glasses Larry keeps behind the bar.
Le Chateau Hand-Blown Crystal Wine Decanter with AeratorView on Amazon →
RBT Wine Decanter with Sediment Strainer & AeratorView on Amazon →
Chateau La Derive Swan Decanter Gift SetView on Amazon →
1800ml Lead-Free Crystal Wine Decanter SetView on Amazon →
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Order Ribolla Gialla with sausage and peppers at the spots on Larry’s lists:
More from Wine at the Table
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