Trebbiano is the second most widely planted grape in the world.[1] It gives good yields, but makes undistinguished wine at best. It can be fresh and fruity, but doesn't keep long. Its high acidity makes it important in Cognac production. Also known as Ugni Blanc, in particular in France, it has many other names reflecting a family of local subtypes, particularly in Italy and France.[2]
| Wine description | High acid, light and crisp, fresh and fruity, but doesn't keep long |
|---|---|
| Food pairing | pasta with oil base, pan fried fish |
| Origin | Italy |
| Notable regions | Italy, France, Australia |
| Notable wines | Orvieto, Cognac, Armagnac |
Trebbiano may have originated in the Eastern Mediterranean, and was known in Italy in Roman times. A subtype was recognised in Bologna in the thirteenth century, and as Ugni Blanc it made its way to France, possibly during the Papal retreat to Avignon in the fourteenth century.[3]
An Italian study published in 2008 using DNA typing showed a close genetic relationship between Garganega on the one hand and Trebbiano and several other grape varieties on the other hand. It is therefore possible that Garganega is one of the parents of Trebbiano, however, since the parents of Garganega have not been identified, the exact nature of the relationship could not be conclusively established.[4]
Like many Italian grapes, Trebbiano came to Argentina with Italian immigrants.
"White Hermitage" came to Australia with James Busby in 1832.[3] The major plantings are in New South Wales and South Australia, where it is mostly used for brandy and for blending with other grapes in table wine.
In Bulgaria as in Portugal it is known as 'Thalia.'
'Ugni Blanc' is the most widely planted white grape of France, being found particularly along the Provencal coast, in the Gironde and Charente. It is also known as 'Clairette Ronde', 'Clairette de Vence', 'Queue de Renard', and in Corsica as 'Rossola'. Most of the table wine is unremarkable and often blended or turned into industrial alcohol.
Under the name 'St. Émilion,' Trebbiano is important in brandy production, being the most common grape variety of the Cognac and Armagnac.[5] In the Armagnac / Cotes de Gascogne area it is also used in the white Floc de Gascogne. [6]
The Trebbiano family account for around a third of all white wine in Italy. It is mentioned in over 80 of Italy's DOCs, although it has just six of its own : Trebbiano d'Abruzzo, Trebbiano di Aprilia, Trebbiano di Arborea, Trebbiano di Capriano del Colle, Trebbiano di Romagna and Trebbiano Val Trebbia dei Colli Piacentini.
Perhaps the most successful Trebbiano-based blend are the Orvieto whites of Umbria, which use a local clone called Procanico.
Trebbiano is also used to produce balsamic vinegar.
As in Bulgaria, the variety is known as 'Thalia' in Portugal.
Italian immigrants brought Trebbiano to California, but it's seldom seen as a single variety table wine.
The vine is vigorous and high-yielding, with long cylindrical bunches of tough-skinned berries that yield acidic yellow juice.
History of Wine and Food Pairing
Science of Food and Wine Pairing
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RED GRAPE VARIETIES
Barbera
Blaufrankisch
Cabernet Franc
Cabernet Sauvignon
Carmenère
Carignan
Cinsaut
Dolcetto
Durif
Gamay
Grenache
Malbec
Merlot
Montepulciano
Mourvèdre
Nebbiolo
Nero d'Avola
Petite Sirah
Petit Verdot
Pinotage
Pinot Noir
Primitivo
Sangiovese
Syrah
Tempranillo
Zinfandel