Ribolla Gialla Review
A Birthday Meal and a Bit of a Curveball It was my mum’s birthday, so we headed out to a local Italian called Quattros. One of those places where you already know you’re going to enjoy it before anything even arrives. I went all in. Ribs in a tangy BBQ sauce to start, lasagna al…
A Birthday Meal and a Bit of a Curveball
It was my mum’s birthday, so we headed out to a local Italian called Quattros. One of those places where you already know you’re going to enjoy it before anything even arrives.
I went all in. Ribs in a tangy BBQ sauce to start, lasagna al forno for the main, and then a sticky toffee pudding to finish. Proper comfort food, no holding back.
When it came to the wine, the table all leaned towards white. Not exactly what you’d pick with that kind of food, but sometimes you go with the moment rather than overthinking it.
So I did.
The Wine
I went for a Ribolla Gialla from Antonutti, a grape you don’t see everywhere but one that always seems to deliver when it’s done right.

Straight away it felt like a good restaurant pick. Something a little bit different, but still very easy to drink.
Tasting Note
This was citrus forward straight away, but not sharp. There’s a bit of roundness to it and that clean mineral edge you’d expect from something like a Chablis.
At one point I actually thought it could pass for a Chenin, which surprised me.
Nothing too complicated, but really well balanced. Soft lemon, with a slightly honeyed melon finish that just hangs around nicely.
Does It Work With the Food?
On paper, probably not.
You wouldn’t usually reach for a white with BBQ ribs and lasagna. You’d expect something red, something with a bit more weight.
But this actually worked better than you’d think.
The acidity cut through everything. The BBQ sauce didn’t feel heavy, and the richness of the lasagna was kept in check. Instead of doubling down on richness, the wine lifted the whole meal.
It wasn’t a classic pairing, but it was a smart one.
Final Thoughts
This is one of those wines that reminds you not to get too caught up in the rules.
It’s not trying to be overly complex or showy, but it’s balanced, fresh, and just really enjoyable to drink. In a restaurant setting especially, it makes a lot of sense.
Would I plan this exact pairing? Probably not.
Would I order it again in the same situation? Definitely.
Through the Terroir Verdict
Ribolla Gialla (Antonutti)
Region: Friuli, Italy
Grape: Ribolla Gialla
Price: £30 (Restaurant)
Tasting Notes
On the Nose: Citrus forward with soft lemon and a slightly honeyed edge.
On the Palate: Rounded mouthfeel with a clean mineral streak, hints of green apple and a subtle nod towards Chablis or even Chenin.
Finish: Medium length with a soft lemon and honeyed melon finish that lingers nicely.
Verdict
Fresh, balanced and quietly impressive. Not overly complex, but does exactly what you want it to do, especially in a restaurant setting.
Worked surprisingly well with richer dishes, cutting through the food rather than competing with it. A reminder that going off-script can pay off.
Score: 86/100
Where to buy:
I had this wine at Quattro’s Italian Restaurant in Ormskirk