In Italy, the Trebbiano family accounts for about a third of all white wine in Italy; perhaps the most successful Trebbiano-based blend are the Orvieto white wines of Umbria and Lazio. In France, Ugni Blanc is the most widely planted white grape of France, being found along the Provencal coast and in the Armagnac/Cotes de Gascogne area where it is blended into very acceptable white blends. Italian immigrants brought Trebbiano to California, but it is seldom seen as a single-varietal table wine.
Trebbiano is quite neutral in aroma and flavor. The principal use of Trebbiano is to make brandy (and Cognac and Armagnac in France); it is also used to make Balsamic vinegar and, as a wine grape, its most frequent use for blending. In making Chianti, Tuscans consider the white Trebbiano a traditional part of the blend since it adds acidity and lightens tannins of the red Sangiovese and Caniolo grapes.
Trebbiano pairs well with fish and shellfish baked or poached with a savory sauce or fried; seafood pasta, polenta, pesto, risotto, savory soups and vegetable dishes.
Cheeses that go well with Trebbiano include Brie and Camembert (without rinds), Colby, Cheddar (mild), Fontina, Gouda, Manchego, Monterey Jack, Mozzarella, Provolone, Triple Creme, St. Andre and Zamarano (Spanish sheep-milk cheese).