An easy-drinker with modest acidity and soft fruity flavors...
An easy-drinker with modest acidity, soft fruity flavors—but catchy tannins, Dolcetto is often enjoyed in its native Piedmont while more serious Barolos and Barbarescos take their time to age. Here, this is the wine you are most likely to find at the table on a casual Tuesday night, accompanying local charcuterie or "apertivo" hour (the canonical Piemontese way to tease your palate before dinner). In recent years Dolcetto has found some footing in California, but plantings are fairly limited outside of Italy.
In the Glass
Dolcetto translates to “little sweet one,” and though the wines produced are typically not sweet in terms of residual sugar, they do possess delightfully fruity flavors of red cherry and blueberry, with an almond-like bitterness at the end and occasional hints of chocolate and baking spice.
Dolcetto is a lively, exuberant variety without a ton of complexity in most cases, and as such is best paired with simple, flavorsome foods such as pasta, pizza and simple meats—anything an Italian farmer might consume after a long day in the field.
In most of Piedmont, easy-ripening Dolcetto is relegated to the secondary sites—the best of which are reserved for the king variety: Nebbiolo. However, in the Dogliani zone it is the star of the show, and here it makes a bigger, riper and a more serious style of Dolcetto, many of which can improve with cellar time.
- Cabernet Sauvignon1008
- Pinot Noir961
- Bordeaux Red Blends785
- Other Red Blends530
- Rhône Blends236
- Tuscan Blends60
- Cabernet Franc43
- Other Red Wine43
- Petite Sirah33
- Nero d'Avola16
- Petit Verdot7
- Touriga Nacional2
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Sandrone Dolcetto d'Alba 2015Dolcetto from Alba, Piedmont, Italy
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Massolino Dolcetto d'Alba 2017Dolcetto from Alba, Piedmont, Italy
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