|
It’s Not Sweet. Really.Even though its name suggests it, Dolcetto, Italy’s “little sweet one” is NOT a dessert wine. Possibly, the name derives from the shape of the nearby Piemontese hills (little “sugar loafs”), but, more likely, refers to a key characteristic of the wine: it’s much less acidic than the other Piemontese wine we love, Barbera. It has a reputation for early release and easy drinking, and, of course, complementing food well. To our mind, however, Dolcetto can be a rather complex wine, and ours is no exception. When the grapes are fermenting and aromas are at their maximum, the entire winery smells just like someone is baking fruit cobbler with a cookie crust. After aging, black cherry fruit is gives the first impression. There’s some plum there, too, and for something a little brighter, you’ll find red licorice whips will come to mind. There’s also just the tiniest whiff of a pink eraser, just like the one you used to use in grade school. Flavor-wise, cherry fruit prevails. There’s some red raspberry there, too. On the finish, we taste some mocha—dry chocolate with a little coffee sprinkled in—to end with bitter almond. It makes us think of Italian almond cookies, the kinds that are more savory than sweet. Dolcetto pairs well with pastas—try some wild mushroom ravioli some time with it; the earthiness is perfect for it. We really like it with duck; Dolcetto can stand up to some of the fruit sauces that go well with duck but also is clean enough to be refreshing after all that rich duck fat. It’s light enough for herbed chicken and a natural—it is Italian—for cured meats. Finally, save some for dessert (yes, I know we said it wasn’t a dessert wine) to serve with blue cheese and pears. Technical Data:
|
Home 
09 Dolcetto
09 Dolcetto
Subcribe to our Newsletter
