Pronunciation

“Dahl-CHEH-tow DAHL-bah”

Blend

100% Dolcetto

Color, Body, Nose, Flavors

The purple Dolcetto variety (literally, "little sweet one") is responsible for a wine that is sweet only by Piedmontese standards. (There, acidity is comparable to sweetness.) Soft and supple in texture, Dolcetto is a gentle, fruity, immediately accessible wine with flavors of blackberries, almonds, licorice, chocolate and spices.

Region Description

Piedmont produces more DOC and DOCG wines—the top-ranked wines under Italy’s wine regulations—than any other region in Italy except Tuscany and the Veneto. Along with Nebbiolo and Barbera, Dolcetto is one of the principal red-wine grapes of the region.Of the seven Dolcetto DOCs in Piedmont, Alba is considered the best and this wine is a great ambassador for the region.

Details

Piedmont is a mountainous region. Nestled between the Alps and the Apennines, Piedmont literally means “the foot of the mountain.” Over 90% of the region’s vineyards are planted on these scenic hillsides. Even though it is Italy’s second-largest wine region in terms of sheer size, most of the vineyards are small—no more than three acres. It reminds me of France’s Burgundy region, in the way that winemakers here are passionate about quality and about making sure their wines express the unique character of the terroir (microclimate) in which the grapes are grown.

Other

Dolcetto wines should generally be consumed within 3-5 years of vintage.

Awards

Silver, 2008 Finger Lakes International Wine Competition

Food Pairings

Any dish incorporating gorgonzola cheese will be a hit with this wine. Also, consider serving the long breadsticks known as "grissini" that originated in the Piedmontese capital, Turin, during the 17th century.

Dolcetto is more likely to be chosen as a companion for fish, as well as for white meat and poultry. Local fare is more closely linked to France than to the rest of Italy, probably because of Piedmont’s proximity to France. The French influence may be seen (and tasted!) especially in the extensive use of butter, cream, and eggs. Tagliatelle (thin pasta strips) and agnolotti (small half-moon shaped ravioli) are the signature pasta dishes of the region. However, Piemontese cuisine is lighter than most Italian fare, and less reliant on pasta.

For dessert, expect to see pastries and biscuits flavored with hazelnuts: Piedmont is Italy’s leading producer.