Gregory Dal Piaz

Location: New York, NY

Editor at Snooth Happy to answer all your wine related questions.

Top Dolcetto tasted May 2013

User Rank Wine Rating Price
1
12 Likes
Cascina Delle Rose Dolcetto d'Alba a Elizabeth (2011)
Previously available for $17.74
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2
2 Likes
Domenico Clerico Dolcetto Langhe Visadi (2011)
Average price: $14.99 from 13 stores
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3
2 Likes
Luciano Sandrone Dolcetto d'Alba (2012)
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4
2 Likes
Elio Grasso "Dei Grassi" Dolcetto d'Alba (2012)
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5
1 Like
Guido Porro Dolcetto Dolcetto d'Alba I Pari (2011)
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6
1 Like
Elvio Cogno Dolcetto d'Alba Vignetto del Mandorlo (2012)
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7
1 Like
E. Pira & Figli Chiara Boschis Dolcetto d'Alba (2012)
Average price: $17.56 from 3 stores
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8
1 Like
Giuseppe E Figlio Mascarello Dolcetto d'Alba Bricco (2011)
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9
1 Like
Cantina del Pino Dolcetto Dolcetto d'Alba (2011)
Average price: $37.58 from 1 store
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10
1 Like
Cascina Delle Rose Dolcetto d'Alba a Elizabeth (2012)
Average price: $17.00 from 2 stores
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11
0 Likes
Fratelli Barale Dolcetto d'Alba Bussia (2011)
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12
0 Likes
Vajra Dolcetto d'Alba (2011)
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13
0 Likes
G.D. Vajra Dolcetto d'Alba Coste & Fossati (2011)
Average price: $25.99 from 3 stores
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14
0 Likes
Mascarello Bartolo Dolcetto d'Alba (2011)
Average price: $28.99 from 1 store
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15
0 Likes
Giuseppe E Figlio Mascarello Dolcetto d'Alba Santo Stefano di Perno (2011)
Previously available for $21.99
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  • 1308614azoto If a wine is as "good as it gets," please explain to me why the point score is only 92 points? If this wine is a benchmark bottle of this type of wine, then perhaps it merits a score of 100? Further, were all of these wines tasted side-by-side or are these simply random 'snapshots'? Thanks.


  • 532433brujazz I'd like to cast a vote for an outsider. Oregon's Ponzi Winery's Dolcetto is just scrumptious. Loaded with a tremendous blast of fruit and possessing a moderate amount of complexity, it really cuts the mustard for the varietal. Plus it doesn't cost a bundle.


  • 880703teddz Don't know if "wet dog" is one of those reductive aromas, but it's something I've often noted in dolcettos. For me, I don't need gobs of extract (or gobs of dollars) in a dolcetto. Let's face it, this is normally a trattoria staple, not something to gush over as though it's a 20 year Barolo. Fresh fruit (I like the boysenberry descriptor), not much tannin. And burgers ...you betcha that's a good match. Nice Dolcetto d"Alba in my market by Sergio Grimaldi for $13. Probably wouldn't crack 86 points in any critic's book, but it suits me just fine.



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