I was first introduced to Giacosa's Arneis seventeen years ago and have been a fan ever since!
In fact, I always have a few bottles chilled of this delicious Piedmont white.
As I slowly return to restaurant dining, Giacosa Arneis is (and has been for years) the first white I look for on an Italian restaurant wine list.
Critics, too, can't get enough: "The brilliant Bruno Giacosa fashions the finest Arneis...this is my favorite white wine of Piedmont." Robert Parker
"This is a longtime favorite due to its purity of fruit and freshness, showing green-papaya, lime, lemon, and green-apple character. Medium body. Crisp acidity. No wood. Steely and fruity at the end." James Suckling
Arneis, a white grape from Piedmont, translates to "difficult or stubborn" and was given this name due to its delicate skin and unpredictable nature. But, when the conditions are right and a producer like Giacosa handles the vinification properly, look out!
Don't over-chill this little treasure as you'll "chill out" the subtle nuances. Let it sit for about 10-15 minutes before serving to allow the refreshing acidity and authentic flavors express themselves.
The subtle fruit and vibrant acidity make it a food pairing darling. From grilled branzino to fresh capellini tossed in garlic and olive oil, few Italian whites offer such versatility and value.
Enjoy!
"Dried peach skin with lemon and crushed stone or cement on the nose. It’s full-to medium-bodied. Lovely, soft texture and richness and a fresh finish with lots of dried fruit."