Dolcetto is a red grape variety from Piedmont in northwestern Italy. Its name means “little sweet one,” but the wines are generally dry. Dolcetto is often made for earlier drinking than Nebbiolo-based Barolo and Barbaresco, producing approachable reds with dark cherry and plum fruit, moderate tannin and a characteristic bitter-almond finish.
Important appellations include Dolcetto d’Alba, Dogliani DOCG, Diano d’Alba DOCG and Dolcetto d’Ovada. The style varies by area and producer: some wines are light and fresh, while Dogliani and selected examples can be more structured and concentrated.
Typical aromas include black cherry, plum, blackberry, liquorice, violet and bitter almond. Dolcetto generally has medium body, moderate tannin and low to medium acidity. It is often fermented and matured to preserve fresh fruit, although some producers use longer maceration or ageing.
Dolcetto pairs well with antipasti, vitello tonnato, pasta, pizza, salumi, roasted vegetables and everyday Piedmontese cooking. Its dark fruit and moderate tannin work with tomato-based dishes and savoury snacks.
Example: serve Dolcetto d’Alba with vitello tonnato, salumi or pasta with a simple meat ragù.
Dolcetto generally has softer acidity and a more immediate fruit profile than Barbera, which is known for high acidity. Nebbiolo is usually more tannic and age-worthy, with a different aromatic profile. Dolcetto is often intended to be enjoyed younger, though some examples can age.
Chef’s note: Dolcetto is dry despite its name. Its bitter-almond finish and moderate acidity make it a useful everyday food wine.
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