Eric Guido

Location: Ridgewood, NY

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.

4. Elio Grasso Dolcetto d'Alba Monforte d'Alba (2009)

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The nose showed ripe blackberries, with floral undergrowth and a hint of bouillon. On the palate, it was soft and enveloping in a mid-weight style with blackberries, a hint of sweet spice and a touch rustic with juicy acidity. The finish was pleasant and fresh just as a Dolcetto should be. I thoroughly enjoyed it.

I would be remiss not to mention the excellent Dolcetto made by Elio Grasso. It's made in a slightly rustic style that's not for everyone, but that's okay, because then there will be more for me. However, if you love Dolcetto or want to understand it, then you owe it to yourself to check it out.

 
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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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