Flavor-wise, cherry fruit prevails. There's some red raspberry there, too. On the finish, we taste some mocha—dry chocolate with a little coffee sprinkled in—to end with bitter almond. It makes us think of Italian almond cookies, the kinds that are more savory than sweet.
Dolcetto pairs well with pastas—try some wild mushroom ravioli some time with it; the earthiness is perfect for it. We really like it with duck; Dolcetto can stand up to some of the fruit sauces that go well with duck but also is clean enough to be refreshing after all that rich duck fat. It's light enough for herbed chicken and a natural—it is Italian—for cured meats. Finally, save some for dessert to serve with blue cheese and pears.