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.

6. Clerico Dolcetto di Langhe Visadi (2010)

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Average price: $18.99 from 2 stores
The nose was robust, showing rich black cherry, blackberry jam, dark chocolate, pepper and hint of herbs. On the palate, intense dark fruits and earthy stone were ushered in by gripping acidity, which blossomed toward the finish with a bitter twinge and hints of tannin. This was racy yet unexpected and atypical of a Dolcetto.

 

Domenico Clerico goes for a richer style of Dolcetto yet somehow manages to keep it juicy and fresh.  It’s a combination that I find particularly appealing on autumn and winter nights.

 
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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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