Dolcetto

 (dohl-CHET-oh)
Synonyms: Acqui, Barbirono, Bathiolin, Batialin, Beina, Bignola, Bignona, Bignonia, Bignonina, Bourdon noir, Cassolo, Charbonneau, Charbono, Chasselas noir, Cote rouge Merille, Crete de Coq, Debili Rifosk, Dolcedo Rotstieliger, Dolceto, Dolcetta nera, Dolcetto a Raspe Verde, Dolcetto a Raspo Rosso, Dolcetto nero, Dolcetto Piemontese, Dolchetto, Dolcino nero, Dolciut, Dolsin, Dolsin Raro, Dolzin, Dolzino, Dosset, Gros noir de Montelimar, Gros Plant, Maennlicher Refosco, Mauvais noir, Montelimar, Monteuse, Montmelian, Mosciolino, Nera Dolce, Nibio, Noirin d’ Espagne, Nord du Lot et Garonne, Ocanette, Orincasca, Ormeasca, Ormeasco, Pico rouge, Pico rouge, Plant de Calarin, Plant de Chapareillan, Plant de Moirans, Plant de Montmelian, Plant de Provence, Plant de Savoie, Plant de Turin, Plant du Roi, Premasto, Primaticcio, Primativo, Primitivo Nero, Promotico, Provencal, Ravanellino, Refork, Refork Debeli, Refork Male, Refosk Debeli, Rotstieliger Dolcedo, Savoyard, Turin, Turino, Uva d’ Acqui, Uva d’ Acquia, Uva del Monferrato, Uva di Ovada, Uva di Roccagrimalda

Wine Name: Dolcetto d’ Alba, Dolcetto d’Acqui, and the DOCG areas (highest quality designation) of Dolcetto d’ Dogliani, Dolcetto d’ Diano d’Alba, and Dolcetto di Ovada, (Piedmonte); Ormeasco (Liguria)

Background: This is an everyday, early release, easy drinking wine of the Langhe region in Piedmont Italy, similar to France’s Beaujolais wine except that it is low acid rather than high acid. It has cherry, black cherry, and currant flavors with undertones of chocolate along with a slightly bitter finish. The low acidity makes it very suitable for pairing with savory, buttery or creamy dishes. Dolcetto di Dogliani and Dolcetto di Ovada are the best, fullest bodied examples.

Classic Brands and Sources: Italy – Altare, Domenico Clerico, Aldo Conterno, Bruno Giacosa, Pio Cesare, Renato Ratti, La Spinetta, Vietti, Abbona, Boschis, M. Marengo, Massolino, Chionetti, Luigi Einaudi, Oddero, Pecchenino, Cascina Scarsi Olivi

Characteristics:

Style #1 – typical

Body – medium

Acidity – low to medium (-)

Sweetness – dry

Tannins – medium – medium(+)

 

Wine and food pairing guidelines:
Generally a medium bodied food wine that goes well with savory, herbed and spiced dishes, although the somewhat higher tannins help offset salt and fat

Foods and Entrees that usually pair:
Game, duck, lamb, sausages both savory and spiced, smoked ham, grilled and roasted meats especially with herbs, mushrooms, paella, cheese based pasta, root vegetables and beans

Cheese Pairings:
American, Colby, Mild cheddar, Velveeta, Double Glouchester (similar to mild cheddar), Fontina, Gouda, Mahon, Manchego, Monterey Jack, Roncal, Serena, Triple Creme, St André, Zamarano (Spanish sheep’s milk cheese), Brie and Camembert (without rinds)

Appetizer Pairings:

See Appetizers to Pair with Dolcetto