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.
- Bordeaux Red Blends222
- Cabernet Sauvignon202
- Pinot Noir148
- Other Red Blends96
- Rhône Blends39
- Other Red Wine19
- Tuscan Blends13
- Nero d'Avola6
- Petite Sirah6
- Cabernet Franc2
- Petit Verdot1
- Touriga Nacional1
Francesco Boschis Vigna dei Prey Dolcetto di Dogliani 2008Dolcetto from Piedmont, Italy
Fratelli Brovia Dolcetto d'Alba Vigna Villej 2008Dolcetto from Alba, Piedmont, Italy
Francesco Boschis Sori San Martino Dolcetto di Dogliani 2008Dolcetto from Piedmont, Italy