Wine expert Helen McGinn paired Sparkling Ribolla Gialla, Italy, 2024 with Elliot Grover’s collection of canapes.
- Crispy fried goats’ curd and cranberry money bags
- Crab and lobster vol-au-vents
- Twice-baked baby potatoes with soured cream and trout roe
This pairing thrives on acidity, texture interplay, and aromatic nuance—the kind of delicious chemistry that turns a small plate into a big conversation starter.
The Wine: Sparkling Ribolla Gialla, Italy, 2024
Ribolla Gialla is a historic white grape from Italy’s Friuli-Venezia Giulia, and when made into a sparkling wine, it delivers freshness with finesse.
The 2024 vintage shows vibrant citrus, green apple, and a hint of minerality lifted by fine, persistent bubbles.
Unlike heavier sparkling styles, Ribolla Gialla brings lively acidity without overt yeastiness, which keeps the wine bright and food-friendly.
Winemakers often use a gentle secondary fermentation to build mousse while preserving the grape’s crisp character, making this bottle a joyful bridge between light, crunchy food and refreshing effervescence.
Why It Complements the Dish (The Pairing Science)
Handling the Main Texture: Crispy fried goats’ curd is rich and airy. The wine’s persistent bubbles and sharp acidity act like tiny palate sweeps, lifting the texture so the crunch never feels heavy.
Cutting Richness/Sauce: The creamy goats’ curd and buttery batter demand a wine that can cut through fat—the sparkling Ribolla’s acidity does this effortlessly, refreshing your palate with every sip.
Complementing Secondary Flavours: Cranberries bring tart, fruity brightness. The wine’s citrus and orchard fruit notes echo that zing, uniting the dish’s sweet‑tart profile with the glass.