Arneis

(are-NAYS)
Synonyms: Barolo Bianco, Bianchetta, Bianchetta d’Alba, Bianchetta di Alba, Bianchetto, Bianchetto Albese, Bianchetto di Alba, Bianchetto di Verzuolo, and Nebbiollo Bianco

Wine Name: Arneis, Roero Arneis, Langhe Arneis

Background: The Arneis grape of northern Italy makes a dry crisp, floral white wine especially in the regions of Roero and Langhe. It is a low acid grape and was often used to in the past to soften the strong tannins of the Nebbiolo grape when making Barolo wines. Now it is most sold as a varietal bottling under its own name or is used occasionally in white blends. It has aromas and tastes of pears, peaches, apricots and almonds. Occasionally a sweeter version is produced from raisinated grapes.

Classic Brands and Sources:Ceretto, Cristina Ascheri, Fratelli Giacosa, Pio Cesare, Vietti, (Italy); Jacuzzi, Seghesio, Viansa (U.S.), Coopers Creek (New Zealand)

Characteristics:

Style #1 – Dry

Body – medium (-) to medium

Acidity – low

Sweetness – dry

Tannins – low


Wine and food pairing guidelines:
Pairs with light to medium body savory dishes

Foods and Entrees that usually pair:
Pasta with cheese, vinegarettes with oil to vinegar ratios of more than 2:1 ratio, fish, shellfish, chicken, veal and pork with creany or buttery (savory) sauces

Cheese Pairings:
American, Colby, Mild cheddar, Velveeta, Double Glouchester (similar to mild cheddar), Fontina, Gouda, Manchego, Monterey Jack, Mozzarella, Provolone, Triple Creme, St André, Zamarano (Spanish sheep’s milk cheese), Brie and Camembert (without rinds)