This rare white wine grape was nearly extinct by the early 1970s. Lets find out what about Arneis wine made it worth saving.
The wine in this video is from <a href="https://winefolly.com/club/" title="Learn more about Wine Folly Club">Wine Folly Club!</a>

This rare white wine grape was nearly extinct by the early 1970s. Lets find out what about Arneis wine made it worth saving.

The wine in this video is from [Wine Folly Club!](https://winefolly.com/club/ "Learn more about Wine Folly Club")

Arneis: Piedmont's Lost Wine Grape? 

Wine language has a reputation problem.
Half the time it sounds like science. The other half sounds like someone trying to describe a dream they had after too much cheese. If you’ve ever nodded politely at a wine list while secretly thinking “I just want something I actually like,” you’re not alone.
The truth is: wine words aren’t there to impress you. They’re there to translate taste. And once you know a few key ones, ordering wine gets a lot simpler — and a lot more accurate.
Below are 12 essential wine tasting terms grouped into four practical categories. Think of them less as vocabulary, and more as tools for getting the wine you actually want.
<h2 id="mouthfeel-how-wine-feels">Mouthfeel (How Wine Feels)</h2>
Wine is more than flavors; it also encompasses texture, weight, and structure in your mouth. These terms help you describe that physical experience.
Dry: A dry wine contains little to no residual sugar. Most wines are <a href="https://winefolly.com/tips/wines-listed-dry-sweet/">technically dry</a>, even when they taste fruity. Sweetness and fruitiness are not the same thing.
Body: Body describes the <a href="https://winefolly.com/tips/what-is-wine-body-and-how-to-taste-it/">weight of a wine</a> in your mouth. A light-bodied wine feels crisp and airy, while a full-bodied wine feels richer and heavier.
Tannin: Tannins create a drying, slightly grippy sensation, especially in red wines. They come from <a href="https://winefolly.com/deep-dive/what-are-wine-tannins/">grape skins, seeds, and stems</a>, and are also found in strong black tea. Tannins affect texture, not sweetness or fruit.
Takeaway: Instead of saying “something not too strong,” try: light-bodied with softer tannins.
<h2 id="flavor-makers-what-shapes-taste">Flavor Makers (What Shapes Taste)</h2>
<a href="https://winefolly.com/deep-dive/wine-tasting-terms-to-use/">Flavor</a> in wine is shaped by acidity, winemaking choices, and aging methods, not just <a href="https://winefolly.com/grapes/">the grape itself</a>.
Bright: A bright wine has noticeable acidity. It feels fresh, lively, and mouthwatering, often making you want another sip.
Oak &amp; Butter: <a href="https://winefolly.com/tips/how-wine-barrels-affect-the-taste-of-wine/">Oak aging</a> can add flavors like vanilla, spice, or toast. “Buttery” notes usually come from specific winemaking techniques that create a creamy texture and rich mouthfeel—not from the grape itself.
Fruit-forward: A fruit-forward wine emphasizes aromas and flavors of <a href="https://winefolly.com/deep-dive/identifying-flavors-in-wine/">fresh fruit</a> like berries, citrus, or stone fruit, rather than earthy or savory notes. It doesn’t necessarily mean sweet.
Takeaway: Instead of “I hate Chardonnay,” try: unoaked, fruit-forward, higher-acid white.
<h2 id="insider-knowledge-how-wine-is-made-and-valued">Insider Knowledge (How Wine is Made and Valued)</h2>
These terms help you understand what’s behind the bottle—production style, rarity, and aging potential.
Allocation: An allocation refers to a limited supply of a wine distributed to select retailers. If a wine is “allocated,” it usually means demand is higher than supply.
Laying it down: This refers to buying wine <a href="https://winefolly.com/tips/red-wine-aging-chart-best-practices/">meant for aging</a>. Some wines are structured to improve over time, softening tannins and developing complexity in the cellar.
NV (Non-Vintage): Non-vintage wines are <a href="https://winefolly.com/deep-dive/wine-vintages-and-why-they-matter/">blends from multiple years</a>, designed for consistency. They’re especially common in sparkling wines like Champagne, where house style matters more than a single harvest.
Estate Bottled: An estate-bottled wine is made entirely on a single property—from growing grapes to bottling the wine. It signals full control over production.
Takeaway: Instead of asking “what’s expensive here?”, try: “Do you have any small-production or estate wines open?”
<h2 id="snob-detector-separating-meaning-from-noise">Snob Detector (Separating Meaning from Noise)</h2>
Some wine language is genuinely useful. Some of it is performance. These terms sit in that overlap.
Terroir: Terroir refers to the environmental factors, like soil, climate, elevation, and geography, that influence <a href="https://winefolly.com/tips/terroir-definition-for-wine/">a wine’s character</a>. It’s essentially the “sense of place” in the glass.
Minerality: Minerality describes a sensory impression often associated with stony, chalky, or saline qualities. It’s more about perception than literal minerals, and it often overlaps with high acidity.
Structure: Structure refers to how acidity, tannin, and alcohol interact to shape a wine. It’s the framework that holds everything together.
Takeaway: Instead of decoding poetic descriptions, focus on three things: balance, acidity, and texture.
<h2 id="final-thought">Final Thought</h2>
Wine language isn’t really about getting it “right” or sounding impressive; it’s just a shared way of describing what’s in the glass so you can find more of what you enjoy.
Once a few of these words click into place, ordering wine gets easier, and you start noticing patterns in what you like and why. From there, it’s less about translating and more about recognising your own preferences a little faster each time.
Want to see these words in action? Watch the video above to see how wine language actually works in real conversations, and how quickly “confusing” turns into “useful.”

12 Wine Words That Finally Make Sense

Pennsylvania has been experimenting with wine for more than 300 years. Early settlers, including William Penn, planted some of the first vines here, trying to figure out what would actually grow in a place with cold winters, humid summers, and a lot of unpredictability.
Those early plantings didn’t turn into a continuous wine industry. But they did kick off a question that still drives everything today: what grapes can really work in this kind of climate?
<h2 id="meet-the-grapes-that-make-pennsylvania-work">Meet the Grapes That Make Pennsylvania Work</h2>
Pennsylvania vineyards are built on a mix of Vitis vinifera and hybrid grapes, each solving different problems.
Vinifera varieties like <a href="https://winefolly.com/deep-dive/the-tasters-guide-to-riesling-wine/">Riesling</a>, <a href="https://winefolly.com/grapes/chardonnay/">Chardonnay</a>, and <a href="https://winefolly.com/grapes/cabernet-franc/">Cabernet Franc</a> are planted in sites where the growing season allows full ripening. These wines tend to show bright acidity, moderate alcohol, and clean varietal character.
Hybrids such as <a href="https://winefolly.com/tips/say-hello-to-french-hybrids-from-chambourcin-to-vidal-blanc/">Chambourcin and Vidal Blanc</a> play a different role. They are selected for durability in cold winters and humid conditions, where disease pressure can limit consistency. In the right hands, they produce aromatic whites and fresh, fruit-driven reds that reflect the season as much as the grape.
The combination of both is what makes the system work.
<h2 id="what-the-wines-tend-to-show">What the Wines Tend to Show</h2>
There isn’t a single <a href="https://pennsylvania.guides.winefolly.com/wines/">Pennsylvania style</a>, but patterns emerge across regions and producers:
<ul>
<li>Whites tend to be <a href="https://winefolly.com/deep-dive/understanding-acidity-in-wine/">high in acidity</a>, with citrus, apple, and stone fruit notes</li>
<li>Reds are often <a href="https://winefolly.com/deep-dive/light-red-wine/">lighter in body</a>, with red fruit, spice, and moderate tannin</li>
<li>Hybrid wines lean aromatic, with fruit-forward profiles and soft structure</li>
</ul>
Across categories, alcohol levels stay moderate and acidity remains a defining feature. These wines are built for freshness and versatility at the table.
<h2 id="a-climate-that-shapes-every-decision">A Climate That Shapes Every Decision</h2>
Climate is the constant factor behind nearly every <a href="https://pennsylvania.guides.winefolly.com/terroir/">vineyard decision</a> in Pennsylvania.
Cold winters limit vine survival in some areas. Humid summers increase disease pressure. The growing season places natural boundaries on ripeness, depending on location and year.
Hybrids expand what can be grown reliably. Vinifera is planted where conditions allow for consistency. Site choice becomes one of the most important decisions in the vineyard.
<h2 id="a-region-still-being-defined">A Region Still Being Defined</h2>
Pennsylvania’s wine history doesn’t end with early experimentation or modern revival. It continues to evolve.
The current industry, built largely over the past few decades, is still refining what works best across its varied geography. New vineyard sites are still being tested. Grape selections continue to shift. Winemaking approaches are still being adjusted to match local conditions.
Each vintage adds another layer to a story that is still in progress.
<h2 id="why-pennsylvania-belongs-in-your-glass">Why Pennsylvania Belongs in Your Glass</h2>
Pennsylvania wines are shaped by freshness, structure, and restraint.
They tend to appeal to drinkers looking for:
<ul>
<li>Bright acidity without heaviness</li>
<li>Moderate alcohol levels</li>
<li>A mix of familiar and less common grape varieties</li>
<li>Wines that work easily with food</li>
</ul>
This is a region that rewards attention over time. The more you explore it, the more the patterns start to make sense.
Watch the video and explore Wine Folly’s <a href="https://pennsylvania.guides.winefolly.com">Pennsylvania Wine Country Guide</a> to learn how centuries of experimentation have shaped one of America’s most varied cool-climate wine regions.
<img src="//images.ctfassets.net/9dpm55oop5oi/6Qgc4zuW54ypXKDbOneNHS/7e90f39a8232e52dc3f872af41faa2a3/Pennsylvania-Wine-Emblem-Color.png" alt="Pennsylvania emblem">

The Grapes That Make Pennsylvania Work

You’ve probably heard the claim: the shape of your wine glass can transform the flavor of your wine. But is it science or just a very convincing placebo? The debate has raged for decades, starting with <a href="https://www.riedel.com/en-us">Claus Riedel</a> in 1958, who insisted that glass geometry could impact taste. 
From our sponsor: Riedel on <a href="https://www.riedel.com/en-us/blog/education/how-to-start-your-wine-glass-collection">starting your wine glass collection</a>.
<h2 id="the-origins-of-glass-geometry">The Origins of Glass Geometry</h2>
Claus Riedel spent years perfecting varietal-specific glasses, believing each shape could highlight the best characteristics of a particular wine. Today, the concept of “varietal-specific” glassware is widely accepted — but why?
It comes down to how wine interacts with the glass. The bowl size, rim diameter, and taper can all influence the flow of wine onto your palate, as well as <a href="https://winefolly.com/deep-dive/where-wine-flavors-come-from/">how aromas concentrate</a> above the rim. 
Recent research has visualized what was once invisible. A 2015 study from Tokyo Medical and Dental University used a “sniffer camera” to track ethanol vapor rising from wine, showing how glass shape affects evaporation. Swiss physicists also examined the fluid dynamics of swirling wine, demonstrating how curvature and rim angle influence the way aromas reach your nose.
These “vapor rings” and flow patterns mean that the right glass can enhance both aroma and perceived flavor. That doesn’t mean every expensive glass is better, but shape — and quality — does matter.
<h2 id="identifying-quality-glassware">Identifying Quality Glassware</h2>
Not all glasses are created equal. Look for four key markers of quality:
Material: Thin, lead-free crystal enhances aroma without compromising durability.
Rim: A finely polished rim allows wine to flow smoothly onto the tongue.
Shape: Proper bowl curvature and taper focus aromas.
Balance: A well-weighted base improves handling and swirling.
These indicators help you pick glasses that enhance flavor <a href="https://shop.winefolly.com/collections/glassware">without requiring a luxury budget</a>.
<h2 id="verdict-placebo-or-physics">Verdict: Placebo or Physics?</h2>
Science confirms that glass shape affects ethanol evaporation and aroma delivery. That doesn’t make enjoyment any less personal (your palate still matters), but it proves that the right glass can subtly influence your tasting experience. 
Whether you’re swirling a <a href="https://winefolly.com/wines/bordeaux-blend-red/">Bordeaux</a> or sipping a <a href="https://winefolly.com/grapes/sauvignon-blanc/">Sauvignon Blanc</a>, thoughtful glassware enhances both aroma and flavor.
For a deeper dive, check out our <a href="https://winefolly.com/tips/the-importance-of-a-proper-wine-glass/">Wine Glass Guide</a>.
<hr>
Sources:
🔬 <a href="https://pubs.rsc.org/en/content/articlelanding/2015/an/c4an02390k">The Ethanol Vapor Study</a>: &quot;A sniffer-camera for imaging of ethanol vaporization&quot; (Mitsubayashi et al., 2015)
🌪️ <a href="https://www.mdpi.com/2306-5710/4/1/3">The Swirl Physics</a>: &quot;The Physics of Wine Swirling&quot; (Reclari et al., 2011)
<hr>
This video is sponsored by Riedel. While we partnered with them to demonstrate these concepts, the science regarding glass geometry, rim thickness, and vapor pressure applies to all glassware. We want you to have the tools to spot quality, no matter what you buy.

Wine Glasses: Science or Scam – The Riedel Story

Roero

Arneis

In 1967 Alfredo Currado, enologist and owner of the Vietti winery in the mid-20th century, was the first to re-introduce Arneis during a time when the grape was being abandoned due to its difficult nature or was often used for blending. It was also known as "Nebbiu Blanc" or white Nebbiolo up until this point in time. Today Alfredo Currado is fondly known as the "father of Arneis" and in the half century since then, Arneis has spread to around 2,400 acres of vineyards, mostly in Piedmont.

Roero Arneis

The history of the Vietti winery traces its roots back to the 19th Century. Only at the beginning of the 20th century, however, did the Vietti name become a winery offering its own wines in bottle.
Patriarch Mario Vietti, starting from 1919 made the first Vietti wines, selling most of the production in Italy. His most significant achievement was to transform the family farm, engaged in many fields, into a grape-growing and wine-producing business.

Then, in 1952, Alfredo Currado (Luciana Vietti’s husband) continued to produce high quality wines from their own vineyards and purchased grapes. The Vietti winery grew to one of the top-level producers in Piemonte and was one of the first wineries to export its products to the USA market.

Arneis: Piedmont's Lost Wine Grape?

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