Dolcetto

 

Name of varietal: Dolcetto
 
Common synonyms: Beaina, Bignola, Bignonina, Cassolo, Dolcetta, Dolsin, Douce Noir, Nibio, Orneasco, Uva d’Acqui, Uva del Monferrato, Uva di Ovada, Uva di Roccagrimalda
 
Parentage of the grape: Indigenous to Piedmont, Italy
 
History of the grape: The name means “little sweet one” in Italian. Dolcetto, along with Barbera and Nebbiolo is one of the prized grapes of the Piedmont region in Italy, with evidence that it has been growing there for many centuries. It had been traditionally produced as a light (both in color and weight) table wine. More recently the trend is for bolder versions made from grapes that have been given a longer hang time to amplify their power and ageworthiness, but this also results in raising its alcohol levels. For this reason, Dolcetto can now be found in the traditional light style as well as big concentrated styles. Wines labeled “Superiore” are often a good tip that these are older Read more »

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Dolcetto on Snooth

  • G.D. Vajra Dolcetto D' Alba 2014

    Snoothrank:

    Tart and rich Read More

    Wine review by calywa


  • Sonoma Wine Country Weekend is an event filled with terrific wine and food from ... from ... Muscats, Viognier, Dolcetto, Alicante Bouschet, Petite Sirah, and more. Taken as a piece the ACORN wines are remarkably balanced, acid rich, food friendly offerings that age well. This vintage of Medley fits that bill to a tee. The nose resembles nothi... Read More

    From the article Put These Sonoma Wines on Your Radar


  • Glad you guys can appreciate that, though it's not too surprising it's ... on fairly soon).And this $15 Dolcetto is holding well on day 2, having lost some of its energy, but retaining most of it, as if hoped. Will add a couple more if I ca Read More

    Forum post in the topic Whatcha drinking tonight?


  • Top notch Dolcetto with a couole years on it, perfect with a simple marinara pasta dish on a Tuesday night. This has a complex nose of mixed dark berries, earth, and cherry liqueur. The palate is on the slimmer side, with nice medium acidic freshness, and a dusting of slightly bitter tannins. Proof that wine doesn't have to be pricey to be perfe... Read More

    Forum post in the topic Whatcha drinking tonight?


  • 1 x 2013 Togni Cabernet Magnum (Impulse buy)1 x 2013 Tempier La Tourtine1 x ... to taste v. the great Vajra Dolcetto later this fall/winter)2013 Anna Maria Abbona "Sorí dij But" Dolcetto di DoglianiSKU #1196648Anna Maria Abbona is a Dolcetto specialist in Dolgiani, a sub-region of Piedmont where Dolcetto is the star, not content to play backup... Read More

    Forum post in the topic What have you bought lately?


  • I think Flatiron had the Vajra, too, but I went for the Pecchenino.  I ... ... paying more than $20 for dolcetto, except maybe the Maioli.Sori dij But: "Sori" is a Piemontese dialect word for "hillside."  Think "Sori Tildin" from Gaja.  "Dij" is just the Piemontese version of "di," or "of."  LIke Barolo di Barolo:  Barolo from the town of Baro... Read More

    Forum post in the topic Whatcha drinking tonight?


  • I meant to bring up the Dolcetto made by Vajra Fox. I believe it is more expensive, normally 25+ but I found a deal on the 2013 so I'll try that.PS: Woodland Hills has the 2013 Anna Maria Abonna Sori dij But (what does that mean by the way?) for cheap. Read More

    Forum post in the topic Whatcha drinking tonight?


  • She has a pretty good palate.Yes, professional chefs are pretty good at tasting ... ... theme going with some dolcetto.  This was 2014 Pecchenino san Luigi (their capitalizaion) Dogliani.  Seems like a negociant wine, or at least a blend of vineyards in Dogliani, which is where dolcetto gets star billing.  This was a nice table wine, which is ... Read More

    Forum post in the topic Whatcha drinking tonight?


  • In Piemonte, esp Barolo DOCG, nebbiolo is "only" grown on south ... ... ... pushing out Barbera and Dolcetto (which usually gets the "worst" sites because it's not as highly regarded but also because it will ripen fairly quickly, usually as much as several weeks before nebbiolo), but also onto places that used to be hazelnut groves or forest.... Read More

    Forum post in the topic Dinner in Oakland, Saturday 7/23


  • JD, my quick take on Cavallotto:  They use rotovinifiers, but are ... ... non-native grapes as well as Dolcetto and Barbera, the vast majority is nebbiolo for Barolo.  When we tasted the Barolo wines, the first aroma out of the bottle was "poopy."  It wasn't brett IMO, and it blew off.  Once you got past that, the wines tended to be rounder an... Read More

    Forum post in the topic Dinner in Oakland, Saturday 7/23


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