For years, Dolcetto has been referred to as Beaujolais-like, which always seemed a stretch at best for me, and marketing speak at worst. Frappato, on the other hand, does share some traits with Beaujolais. It’s a light bodied wine, fresh and fruity with good acidity and moderate tannins, and like Gamay it is rarely oaked, though that seems to be an unsettling trend emerging from Sicily where Frappato is grown.
At its purest – and its best – Frappato is bright and fresh with perhaps a touch of herb and some traces of orange peel accenting its core of strawberry-ish fruit. It’s a wine that one drinks for joy. There is little intellectual pursuit to be found within a bottle of Frappato. That is, of course, best left for after a bottle, or two!
Photo courtesy Martin Cathrae via Flickr/CC