Varietals - Arneis

So why have most people never heard of it?  And more importantly why should you try it?  After having been grown for centuries in Piedmont and used in blends with Nebbiolo to make the wine slightly less tannic—in the same manner that vintners in the Rhone use Viognier—many Italian producers started following American trends.  Rather than using varietal blends, which could not by American law be retain the name of the predominant varietal, they began producing 100% Nebbiolo.

This practice eventually led to the near extinction of the varietal in the 1970s.  At its lowest point of appreciation only two producers in Italy were releasing an annual Arneis production.  The 1980s led to an explosion in the popularity of this delightful Italian white wine.  In much the same what that Pinot Grigio experienced a huge renaissance and increase in popularity outside of Italy, Arneis has followed suit.

Arneis is a notoriously difficult grape to grow, with a preference for fog and cooler climates.  It is as persnickety as Pinot Noir in that aspect.  But in addition to a phenomenal increase in the plantings in Italy; California, Australia and New Zealand are all now producing Arneis.

As far as Italian white wines go, Arneis is generally treated in the same manner.  You will not be tasting oak or any butteriness.  Medium body and notes of pear and almond distinguish the wine and make it ideal as a sipping wine, similar to its Italian cousin Pinot Grigio.

It has become extremely popular throughout Italy, southern France and Spain for aperitivo. It is ideally suited as a refreshing white wine prior to dinner, especially during the warm to boiling hot summers that the  Mediterranean experiences. If your home town mimics that hot, humid weather than a chilled glass (or more) of Arneis will be ideal.

With foods, Arneis pairs best with the kind of foods that most people lean towards during hot, humid weather.  Almost all fruits except citrus fruits are ideal—think of a platter of watermelon, cantaloupe, peaches and pears—now put on open bottle of Arneis next to the platter.  Light seafood and fish dishes in very simple sauces, such as lemon and olive oil are perfect entrée choices as are simple grilled chicken dishes and vegetables.  Heavy herbs and cheeses do not work well with Arneis, the wine will taste watery in contrast.  The perfect year round dishes with Arneis are risottos, especially risottos with either seafood or mushrooms.  This is a classic pairing in northwestern Italy and should absolutely not be missed.

Find more information on Arneis Wines at Vinolist.com - The Wine Database.