Eric Guido

Location: Ridgewood, NY

http://theviptable.blogspot.com/
Food and Wine Writer for Snooth Media, Chef, Musician, Poet, Wine Lover, and Workaholic. Owner, Chef and Writer for The V.I.P. Table.

Dolcetto: The perfect anyday wine

I have something of a secret affection for Dolcetto.  It started almost as far back as my love for Barolo.  Let’s face it; we can’t drink Barolo everyday, although I know some people who try.  Dolcetto, which translates to Little Sweet One, is for the most part, an easy drinking wine from Piedmont, Italy.  However, it’s hardly ever Sweet and if you know the right producers to look for, than you can find Dolcetto with amazing depth, clarity and nuance.  Far from just an easy drinking wine.

 

Some producers use Dolcetto as a means to turn a quick buck with affordable juice that can be enjoyed and sold while their Barolo ages toward release.  Other’s, like many on this list, look at it as it’s own beautiful expression of terroir.  Personally, I believe it is the ultimate weeknight spring or summer wine.  Dolcetto goes wonderfully with food, especially sausage and pizza.  And on a very hot day, try one at cellar temperature (55 degrees) for a real treat.  I obviously couldn’t include every wine I admire, but what follows are some of the best Dolcetto I’ve had this year.

1. Marziano Abbona Dolcetto di Dogliani Papa Celso Annata (2009)

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The nose was like a blackberry pie with black fruits, herbs and aromas of toasty savory pate brisse. On the palate, it was juicy with more blackberry and medicinal herbs. The finish was tight with woodsy notes.

Most of the Dolcetto you'll find stateside will come from Alba.  However, the Dolcetto from Dogliani is another animal all together.  In Alba, Dolcetto vines are grown in the poorest sections of Barolo vineyards but in Dogliani, Dolcetto is king.  With a focus on quality, optimal vineyard locations and older vines, you'll find much more powerful and even age worthy examples here. 

 
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  • 640513Anna Savino I just drank Vajra dolcetto 2011 last night and it was amazing! Just the right amount of fruit with that raw almondy finish. Perfectly balanced and silky smooth. I agree that everything Vajra touches turns to gold...my new favorite dolcetto!



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