Greetings from wine central! Fall is upon us. Although we are still experiencing warm weather, the mercury has begun its yearly slow descent, and temperatures have been noticeably lower in recent weeks.
With this in mind, I would like to turn our attention to a red, Italian grape named ‘Dolcetto’.
For those of you interested in etymology – even though the wines produced from the Dolcetto grape are on the drier side of the taste spectrum – the name means “Sweet little one” in Italian. Why? We’re not sure. Although Dolcetto wines can be fruity and usually carry a low level of acidity, they are definitely not sweet.
It is believed this varietal was introduced to Northern Italy, predominantly to the Monferrato area in the mountainous region of Piedmont, from France in the 11th century. The earliest records mentioning Dolcetto by name in Italy are dated 1593. In France, it is also known as Chatus, Chasselas Noir and Douce Noir (“Douce” means soft or sweet in french). Noir of course, refers to its color which means “Black” because of its skin color.
There are many other names by which the grape is known in Italian, such as Dozetti, Duzet, Duset, Passus, San Martino and Valentino Nero as well as Nibièu and Ormeasco. It is also known as Charbono in California where it was imported by Italian immigrants and where it is grown principally in the Santa Barbara area, Lodi, Napa Valley, Mendocino, Santa Cruz and the Russian River. Small plantings also exist in Oregon, Pennsylvania, New Mexico and Michigan. The oldest current planting of Dolcetto however is in Australia where some vines date to the 1860s.
Because Dolcetto is not a wine to be cellared for many years, it offers an opportunity for faster cashflow turnaround. Consequently, several well-established estates grow Dolcetto in their less favored vineyards while their flagship Barbera and Nebbiolo are being aged before being released to market.
Several Dolcetto DOC’s (and DOCG’s) are available, including Dolcetto delle Langhe Moregalesi (now a part of Dolcetto di Dogliani), Dolcetto d’Ovada, Dolcetto di Diano d’Alba, Dolcetto d’Acqui and two of my personal favorites: Dolcetto d’Alba and Dolcetto d’Asti.
The main characteristics of Dolcetto frequently include notes of prunes, licorice and black cherry with a slight bitter almond finish and light tannins, providing for good structure and length.
The one featured today is Piazzo Dolcetto d’Alba. Dolcetto d’Alba is one of the wines which is most associated with Piedmontese culture and daily life. It is a versatile match for all the traditional local dishes as well as for aperitifs with cold cuts and cheese. This one is a bright ruby red with purplish highlights. It presents red fruit, including cherry and plum, along with floral notes of violet and a characteristic almondy aroma on the nose. A warm and delicate, slightly tannic wine with a nice, long finish and a vinous aftertaste. Pair it with cold cuts and cheeses, hot and cold appetizers and delicate starters.
Insider’s hint: Available on the wine list at Stout’s Signature at The Tobin Center.
Wine related questions can be addressed directly to me at: Olivierthewineguy@ gmail.com.
Until next time … Cin Cin!
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