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Arbane (also known as Arbanne) is one of the grape varieties permitted in the Champagne wine region. This grape variety has distinct, jagged-edged leaves. It also bears green-skinned, loosely bunched berries. Arbane grapes are also characterized by their liveliness, effervescence, tartness, and finesse. Arbane is rare and commonly cultivated even in the Champagne wine region. This grape is highly susceptible to disease and very sensitive to growing conditions. It also has an extremely lengthy growing season and unpredictable yields. It is due to Arbane’s scarcity that Arbane is used mainly as a minor blending grape rather than a principal blending component in Champagne. For example, Drappier produces a non-vintage, four-cuvee Champagne from four grape varieties; each of the four grapes, including Arbane, makes up an equal portion (25%) of this wine. Moutard, however, is an exception. This winemaker makes 100% Arbane varietal wine known as the Champagne Vieilles Vignes Arbane.

Arneis is a grape variety from Piedmont, Italy. Literally “little rascal” in Piedmontese, Arneis is a difficult vine to grow and handle. Some of the problems associated with Arneis include its low acidity, its tendency to become overripe quickly, its susceptibility to powdery mildew, its low productivity, and its tendency to oxidize quickly. These problems have led to the decimation of the original Arneis vine population. Arneis is important in Piemonte, particularly in Roero and Langhe. In the Roero DOC, it is made into 100% Arneis varietal white wine (the Roero Arneis) and used as a blending grape (2-5%) in red wines. Arneis’ value as a blending grape lies in its aromatic characteristics. Arneis wines typically present the aromas of almonds, peaches, pears and apricots. Arneis is mainly used in the production of dry white wine styles, although it is also used in making passito wine (straw wine). Currently, Arneis vines can be found not only in Italy but also in California, Australia and New Zealand.

Aroma is the term wine professionals use to refer to a wine’s smell. Aroma can be perceived in two ways – by sniffing and by sipping. In the latter case, contact with body heat releases more aromas from wines, and such aromas are perceived retronasally (or through the retro-olfactory process). There are three major classifications of aromas: varietal aroma (primary aroma), vinous aroma (secondary aroma) and tertiary aroma. Note, however, that when wine professionals talk about “wine aromas,” they are referring only to the first two classifications. The third type is referred to as the wine’s bouquet. For more information on wine aromas, please read the post, “Wine Aromas vs. Wine Bouquet: What is the difference?”

American Viticultural Area