Dolcetto 2 Items
- All Red Wine
- Bordeaux Red Blends 186
- Cabernet Sauvignon 181
- Pinot Noir 131
- Syrah/Shiraz 111
- Sangiovese 82
- Nebbiolo 80
- Other Red Blends 63
- Rhône Blends 39
- Malbec 33
- Tempranillo 30
- Merlot 27
- Zinfandel 25
- Tuscan Blends 14
- Barbera 11
- Aglianico 9
- Grenache 9
- Nero d'Avola 5
- Other Red Wine 5
- Carmenere 4
- Cabernet Franc 3
- Petite Sirah 3
- Dolcetto clear Wine Type filter
- Carignan 1
- Negroamaro 1
- Pinotage 1
- Primitivo 1
- Touriga Nacional 1
- Sagrantino 1
-
Gift Type Any
-
Occasion Any
-
Variety Any
-
Varietal Dolcetto
-
Region Any
-
Availability Include Out of Stock
-
Size & Type Any
-
Fine Wine Any
-
Vintage 2008
-
Reviewed By Wine Spectator
-
Sort By Most Interesting
-
Luigi Einaudi Dolcetto di Dogliani Vigna Tecc 2008Dolcetto from Dogliani, Piedmont, Italy
- WS
0.0 0 RatingsSold Out - was $23.97Ships Tue, Apr 30Limit 0 per customerSold in increments of 0 -
Massolino Dolcetto d'Alba 2008Dolcetto from Alba, Piedmont, Italy
- WS
0.0 0 RatingsSold Out - was $19.49Ships Tue, Apr 30Limit 0 per customerSold in increments of 0
Browse by Category
Red White Sparkling Rosé Spirits GiftsLearn about Dolcetto — taste profile, popular regions and more …
An easy drinking red with 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 on the table on a casual weekday night, or for apertivo (the canonical Piedmontese pre-dinner appetizer hour). In recent years Dolcetto has found some footing in California, but plantings are fairly limited outside of Italy.
Tasting Notes for Dolcetto
Dolcetto is a dry red wine with a moderate acidity and fairly high tannins. The name translates to “little sweet one,” and though the wines produced are typically not sweet in terms of residual sugar, they are full of juicy red cherry and blueberry, with occasional hints of chocolate and baking spice.
Perfect Food Pairings for Dolcetto
Dolcetto is a lively, exuberant variety and works well paired with tomato-based or pesto pasta dishes, pizza, roasted or cured meat and spanakopita.
Sommelier Secrets for Dolcetto
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.