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by Staff Writer - B. Scottenberg | April 09, 2011

Trebbiano is a pale white wine that's high in acidity with a medium alcoholic content. The wine is generally dry and crisp, but with a fresh and fruity flavor and a bitter almond aftertaste. Another name used for Trebbiano is Ugni Blanc. Trebbiano is commonly used as a base for Brandy (and Cognac and Armagnac in France) but is also a typical table wine in many parts of France and Italy. It is also listed as an ingredient in Chianti. Trebbiano is used to make Balsamic Vinegar but as a wine grape it is most frequently used for blending. In Italy, most wines contain some Trebbiano, including several red wines. The wines include Trebbiano Druif, Vigna Corvina Trebbiano, Trebbiano della Toscana and Trebbiano de Lugana. The most famous or successful wine made significantly from Trebbiano is Orvieto in Umbria and Lazio, Italy.

Trebbiano Grapes

Trebbiano is one of the world's most widely grown white wine grape varieties because it is one of the easiest grapes to grow. It is estimated to produce more wine than any other grape in the world, even though there are other varieties that are planted on more acreage. Trebbiano originated from central Italy and spread to France and around the world. Italy has recently produced dry, low alcohol wine from unblended Trebbiano grapes. In Italy and France these grapes may be blended with other white grape varieties to produce white wines or are more often blended with red grapes to produce Chiantis. Trebbiano is naturally very high in acidity, while fairly neutral in flavor. Natural high acidity, along with high stamina and productivity makes it an ideal choice in warmer areas. The Trebbiano grape grows best on sun-drenched hills with hot days and cool nights. Trebbiano is considered to be an easy grape to manage in the vineyard. It has lower chances of getting bunch rot, is fairly tolerant of powdery mildew and Botrytis (fungus disease) and can hang reasonably long at ripening with less risk than most of destemming (separating stems from the grapes), oxidizing, or shriveling.

It is believed that Trebbiano was known as a variety in Roman times and likely originated in the Eastern Mediterranean. An Italian DNA study has shown a close genetic relationship between Trebbiano and Garganega (Italian white wine grape), although the true nature of this connection is yet to be established.

Trebbiano Food Pairings

The white wines produced by the Trebbiano grape are generally table wines intended for quick consumption. Most Trebbiano wines are meant for immediate drinking, as they do not last long. Many vintners (wine makers) have begun to increase the sweetness of Trebbiano based wines, although some critics believe that this spoils the crisp flavor that is the true taste of Trebbiano wines.

Trebbiano wines go particularly well with seafood and pasta dishes. Trebbiano-based wines pair well with chicken, pork, turkey and shellfish. It also goes well with Fish Stew in Aioli (Mediterranean Mayonnaise) and Veal Schnitzel. Cognac and Armagnac make wonderful after-dinner drinks, and can be excellent in fine sauces, and espresso coffee.

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