Learn Sicilian wine secrets and taste one of the rarest light bodied red wines called Frappato – a must try for Pinot lovers.
The wine in this video is from <a href="https://winefolly.com/club/" title="Learn more about Wine Folly Club">Wine Folly Club!</a>

Learn Sicilian wine secrets and taste one of the rarest light bodied red wines called Frappato – a must try for Pinot lovers.

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

Sicily's Rarest Red is a Ringer for Pinot Noir

If you drink wine regularly, the last few years of headlines have probably felt a little unsettling.
“No safe amount of alcohol.”
“Alcohol is the new tobacco.”
“Even one drink increases cancer risk.”
For a lot of wine lovers, that messaging creates a weird disconnect. Because wine, for many people, doesn’t look like reckless behavior. It looks like a glass with dinner. A bottle shared across a table. A Friday night with friends. A slow Sunday meal.
And yet the science around alcohol and health suddenly started sounding absolute.
So what’s actually going on?
The answer is less clean, and more interesting, than the headlines make it seem.
<h2 id="the-science-doesnt-fully-agree-with-itself">The Science Doesn’t Fully Agree With Itself</h2>
One reason alcohol research becomes so confusing is because different organizations interpret the same data differently.
World Health Organization maintains that <a href="https://www.who.int/europe/news/item/04-01-2023-no-level-of-alcohol-consumption-is-safe-for-our-health">no amount of alcohol</a> is completely risk-free, especially when cancer risk is part of the discussion. At the same time, large reviews connected to the Global Burden of Disease <a href="https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(18)30134-X/fulltext?gclid=CjwKCAjw5pShBhB_EiwAvmnNV3lWbwRrjecncDgqXJtJm25GFdFZ2oQwdlgylnv9c2NKNU_V5ycVSBoCkDAQAvD_BwE">research published in The Lancet</a> have acknowledged that moderate drinking may carry different risk profiles depending on age and disease category.
Meanwhile, the National Academies of Sciences, Engineering, and Medicine reported that moderate drinkers are often associated with <a href="https://www.nationalacademies.org/read/28582/chapter/1#iii">lower overall mortality</a> than both heavy drinkers and people who never drink at all.
That sounds contradictory because… it is.
Part of the problem is that alcohol science is incredibly hard to study cleanly. Most major alcohol studies are observational. Researchers follow large groups of people over many years, record drinking habits, and compare health outcomes.
But moderate wine drinkers also tend to do other things differently. They may eat better, exercise more, have stronger social networks, or maintain more stable lifestyles overall. Untangling what’s actually coming from the wine — versus the lifestyle around it — is difficult.
That’s why the conversation keeps swinging between “wine is healthy” and “alcohol is poison,” when the real answer is probably more nuanced.
<h2 id="most-people-dont-actually-know-what-a-drink-is">Most People Don’t Actually Know What a “Drink” Is</h2>
This is where things get practical fast.
In most studies, <a href="https://winefolly.com/tips/the-lightest-to-the-strongest-wine/">one standard drink</a> equals about 14 grams of pure alcohol. For wine, that works out to roughly 5 ounces at around 12.5% alcohol.
But wine isn’t standardized.
A crisp white at 11.5% alcohol behaves very differently from a powerful red pushing 15% ABV (alcohol by volume). Pour both into the same glass and one quietly contains a lot more alcohol than the other.
And pour sizes creep up.
What many people call “one glass” can easily become one and a half standard drinks — especially with larger bowls, heavier reds, or generous servings.
That matters because most of the research showing potential cardiovascular benefit centers around genuinely moderate intake, not vague “a couple glasses” territory.
Your patterns matter too.
Drinking wine slowly with food produces a <a href="https://www.researchgate.net/figure/Within-subject-experimental-design-showing-foodinduced-lowering-of-blood-alcohol-profiles_fig1_280602837" title="Blood Alcohol study results graphs - Research Gate">very different blood alcohol response</a> than drinking the same amount quickly on an empty stomach. Food slows absorption. Pace matters. Binge drinking changes the equation entirely.
<h2 id="the-j-curve-everyone-keeps-arguing-about">The J-Curve Everyone Keeps Arguing About</h2>
One of the most debated findings in alcohol research is something called the <a href="https://www.jacc.org/doi/10.1016/j.jacc.2017.07.710">J-curve</a>.
When researchers chart alcohol consumption against overall mortality, the graph often forms a “J” shape. Heavy drinking clearly increases health risk. But interestingly, the lowest mortality rates in many studies don’t appear at zero drinks. They tend to show up around light-to-moderate consumption.
That pattern has appeared repeatedly in large population studies over the years, particularly around cardiovascular disease.
Researchers have proposed several reasons why moderate alcohol intake may be associated with heart benefits:
<ul>
<li>increased HDL (“good”) cholesterol</li>
<li>reduced blood clotting</li>
<li>improved insulin sensitivity</li>
<li>lower stress-response activity in the amygdala</li>
</ul>
None of this proves wine itself is acting like medicine. It means researchers continue to observe patterns that are more nuanced than “any alcohol automatically worsens all outcomes.”
More recent research has also tried separating wine from alcohol more broadly. Preliminary findings presented at the 2026 meeting of the American College of Cardiology <a href="https://pubmed.ncbi.nlm.nih.gov/37589638/">using UK Biobank data</a> reported an association between moderate wine consumption and lower cardiovascular mortality. The findings still require peer review and they’re part of an active conversation.
At the same time, nearly every major review agrees on one thing: once drinking increases beyond moderate levels, health risks climb quickly, especially with binge drinking.
<h2 id="the-breast-cancer-question">The Breast Cancer Question</h2>
This is the part many women understandably focus on most.
Yes — research does show that even light-to-moderate alcohol intake is associated with an increase in breast cancer incidence.
A commonly cited estimate places baseline lifetime breast cancer risk at roughly 12% for women who do not drink. When you add one drink per day, that risk rises to approximately 12.8%.
Headlines often frame that as a “10% increase in risk.” Technically true. But it’s describing a rise from 12% to 12.8% in relative terms.
Both numbers are accurate. One simply sounds much scarier.
None of this means the increase should be ignored. But it does mean risk deserves context; especially alongside cardiovascular disease, which remains one of the leading causes of death for women.
<h2 id="so-what-does-moderation-actually-look-like">So What Does “Moderation” Actually Look Like?</h2>
Probably more intentional than many people assume.
For wine drinkers, the better framework may not be “Is wine healthy?” but rather:
<ul>
<li>How much am I actually drinking?</li>
<li>Is it easy for me to over drink?</li>
<li>Is my intake stable or slowly increasing?</li>
<li>Am I drinking with meals?</li>
<li>Do I regularly take alcohol-free days?</li>
<li>Am I staying in genuinely moderate territory for my sex?</li>
<li>Does wine exist inside an otherwise healthy lifestyle?</li>
</ul>
Because the strongest evidence against alcohol consistently centers around excess — binge drinking, addiction risk, escalating intake, and long-term heavy consumption.
That’s where the clearest harms exists.
Until larger randomized trials <a href="https://en.unav.edu/web/department-of-preventive-medicine-and-public-health/proyecto-unati" title="UNATI Trial details">like the ongoing UNATI study</a> deliver clearer answers, moderation will probably remain exactly what it has always been: setting honest boundaries.

Is a Glass of Wine Every Night Actually Bad for You?

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

Vittoria

Frappato

A rare and exclusive grape variety cultivated on only a few hectares, it is best expressed in the red sands of Vittoria, not far from the sea. An aromatic and pleasant red wine as few others, a perfect synthesis between tradition and innovation.

'It is a new way of thinking about the journey through Sicily; after Menfi, Vittoria, then Noto, then Etna, then Milazzo. Not a random route, but one strongly linked to the variety of countryside, to the winds, to the character of the people and thus of their wine…’ Diego Planeta

Planeta’s story is one of courage and hard work, of innovation and tradition. 
The company and the family share their values, both with an eye to the future and with their feet firmly on the ground.
Courage and innovation since the 1990’s, due to several of that generation of the family then in their twenties led by Alessio Planeta and under the protective care of the founder Diego Planeta, who initiated a completely new project, placing wine in the centre of the family’s farming activities.

After establishing the first winery at Ulmo in 1994 the ‘Viaggio in Sicilia’ took off, in other words, the search for the best known areas of the island in order to create independent wineries and produce what would be considered the best wines in each area, working with indigenous vines while continuing to experiment with international varieties.  
These last were developed particularly at Menfi, the working centre of the company, where the number of vines and wineries always continued to increase.
The next stage of the journey took place at Vittoria in 1997, where the only Sicilian DOCG, Cerasuolo di Vittoria, then existed, initially with vineyards and followed up with the purchase of the Dorilli estate. Next Noto in 1998 with the acquisition of Buonivini and with the specific intention of achieving the excellence of Nero d’Avola within its region of origin. Then Etna with the acquisition of the first 12 hectares of land at Sciaranuova on the northern slopes of the volcano in 2008, and the gradual purchase of more land bringing the total area to 40 hectares, devoted to Nerello Mascalese and Carricante, with small trial areas of Pinot Noir and Riesling.

This wonderful journey has for the moment finished at Capo Milazzo, and the tiny winery of Baronia, where since 2011 the focus has been on the DOC Mamertino and various antique indigenous varieties, particularly Nocera.

All this began from that first venture at Ulmo, the estate acquired by the family through marriage in 1694, 17 generations ago, and since then always cultivated with vines and olives; an authentic family tradition.

Now exists their obligation; the values which have always directed the company are tradition, research, the work ethic and respect for the land; to contribute to the progress of the community where they operate; to safeguard the beauty and environmental integrity of those places.  This last element is particularly loaded with meaning due to the particular beauty of the areas where the vineyards and wineries are sited.  Ulmo, Dispensa, Dorilli, Buonivini, Sciaranuova and La Baronia are unforgettable places, emphasising the saying that good wines are made in beautiful places.
Today there are overall 395 hectares and 7 wineries in five different areas.  Each winery has its leading wine-maker, each one is wholly part of its territory on which it is  modelled.

Four of the five wineries produce exclusively grapes and wines certified as organic;
Planeta has subscribed to SOStain’s protocol of sustainability since its inception, a further guarantee of their attention to the environment and to the land.  It is sufficient to visit any one of the wineries to understand to what extent the environment, the countryside and the culture are fundamental values of the company.
 


Planeta is not solely concerned with wine.  In the flora and fauna oasis of Capparrina (Menfi), owned by the family since the 19th century, 148 hectares of olive grove have been planted since 1998.  The olives – Nocellara del Belice, Biancolilla and Cerasuola – are processed as soon as harvested at the olive press in the centre of the estate; the result is an IGP extra-virgin olive oil which has been awarded various national and international awards.

Finally Planeta has devoted increasing investment and resources, under the guidance of Francesca Planeta, to the development of property activities and particularly to high-profile hospitality.  This began with La Foresteria, the Menfi wine resort established in 2009 and inscribed in the Ecoluxury list, to be followed with Palazzo Planeta in Palermo and Le Case Sparse at Noto.
In addition three of the estates – Ulmo, Buonivini and Sciaranuova – have in their turn become centres of hospitality linked to wine tourism (tastings, events, experiences, wine sales) and fully represent the synthesis of Planeta’s activities and their vision.


Sicily's Rarest Red is a Ringer for Pinot Noir

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