Dolcetto 4 Items
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Castello di Neive Basarin Dolcetto d'Alba 2016Dolcetto from Alba, Piedmont, Italy
- WE
3.3 14 RatingsSold Out - was $22.99Last call - only 0 left!Ships TomorrowLimit 0 per customerSold in increments of 0 -
Palmina Dolcetto 2016Dolcetto from Santa Ynez Valley, Santa Barbara, Central Coast, California
- WE
3.2 6 RatingsSold Out - was $19.99Ships Wed, May 1Limit 0 per customerSold in increments of 0 -
Alpha Box & Dice Dead Winemaker's Society Dolcetto 2016Dolcetto from Adelaide Hills, South Australia, Australia
- WE
0.0 0 RatingsSold Out - was $33.99Ships Wed, May 1Limit 0 per customerSold in increments of 0 -
Unico Zelo Cherry Fields Dolcetto 2016Dolcetto from Clare Valley, South Australia, Australia
- WE
- RP
3.7 15 RatingsSold Out - was $19.99Ships Wed, May 1Limit 0 per customerSold in increments of 0
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Red White Sparkling Rosé Spirits GiftsLearn about Dolcetto — taste profile, popular regions and more …
An easy drinking red with soft fruity flavors—but catchy tannins, Dolcetto is often enjoyed in its native Piedmont while more serious Barolos and Barbarescos take their time to age. Here, this is the wine you are most likely to find on the table on a casual weekday night, or for apertivo (the canonical Piedmontese pre-dinner appetizer hour). In recent years Dolcetto has found some footing in California, but plantings are fairly limited outside of Italy.
Tasting Notes for Dolcetto
Dolcetto is a dry red wine with a moderate acidity and fairly high tannins. The name translates to “little sweet one,” and though the wines produced are typically not sweet in terms of residual sugar, they are full of juicy red cherry and blueberry, with occasional hints of chocolate and baking spice.
Perfect Food Pairings for Dolcetto
Dolcetto is a lively, exuberant variety and works well paired with tomato-based or pesto pasta dishes, pizza, roasted or cured meat and spanakopita.
Sommelier Secrets for Dolcetto
In most of Piedmont, easy-ripening Dolcetto is relegated to the secondary sites—the best of which are reserved for the king variety: Nebbiolo. However, in the Dogliani zone it is the star of the show, and here it makes a bigger, riper and a more serious style of Dolcetto, many of which can improve with cellar time.