Guido Porro V. Pari Dolcetto d'Alba 2021
Product Details
Your Rating
Somm Note
Winemaker Notes
Guido’s Dolcetto is dark, inky, ripe, smoky, and loaded with character. If you cook Italian style, you’ll want to make sure and have some around.
Reviews and notes on Guido Porro regularly refer to him as “under the radar”: the wines he makes are worthy of a stellar reputation, but he is too easygoing and unassuming to worry about whether the general wine-drinking public recognizes his name. He rarely bothers to send samples to wine writers. Guido is the fourth generation at an estate that has always been passed from father to son, and although fifth-generation Fabio hasn’t reached middle school, he is already showing a keen curiosity in the family business. The Porros continue to work just as their predecessors did—the only major change over the last few decades has been the decision to bottle at the estate instead of selling the wine in demijohns or barrels—and they like to keep things simple and down to earth. The door is always open, and Guido’s wife Giovanna never looks quite as happy as when she’s serving enormous platters of classic local dishes to a full table of guests.
The limestone-heavy soils of Serralunga d’Alba are known for providing the most long-lived and full-bodied Barolos. Porro’s vineyards are located here in the Lazzarito cru, a gorgeous amphitheatre that faces south-southwest and offers the grapes full sun exposure and protection from the wind. The sub-zones of Lazzairasco and Santa Caterina are both monopoli and share the same soil; however, different exposition and altitude bring distinct traits to each wine. Lazzairasco, a very hot site home to Guido’s oldest Nebbiolo, gives a more powerful, masculine wine, while the cooler, breezier Santa Caterina brings out the delicacy and elegance of Nebbiolo. Even Porro’s Barbera, a grape that is usually planted in lesser vineyards, enjoys a privileged place in Santa Caterina. Guido sticks to traditional methods in the vineyards and cellar, and he never gets in the way of the grapes’ natural expression.
An easy drinking red with soft fruity flavors—but catchy tannins, Dolcetto is often enjoyed in its native Piedmont on a casual weekday night, or for apertivo (the canonical Piedmontese pre-dinner appetizer hour). Somm Secret—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 makes a more serious style of Dolcetto, many of which can improve with cellar time.
An historic village situated right in between the famous regions of Barolo and Barbaresco, Alba is also the name for the larger wine region surrounding the village.
In a sense, “Alba” is a catch-all phrase, and includes the declassified Nebbiolo wines made in Barolo and Barbaresco, as well as the Nebbiolo grown just outside of these regions’ borders. In fact, Nebbiolo d’Alba is a softer, less tannic and more fruit-forward wine ready to drink within just a couple years of bottling. It is a great place to start if you want to begin to understand the grape. Likewise, the even broader category of Langhe Nebbiolo offers approachable and value-driven options as well.
Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.
Dolcetto is ubiquitous here and, known as Dolcetto d'Alba, can be found casually served alongside antipasti on the tables of Alba’s cafes and wine bars.
Not surprisingly, given its location, Alba is recognized as one of Italy’s premiere culinary destinations and is the home of the fall truffle fair, which attracts visitors from worldwide every year.