Dolcetto
A soft, dark Piedmont red with black cherry and almond, made for drinking young. You'll find it at Italian-focused wineries in Oregon, California and Washington.
Dolcetto means little sweet one in Italian, but the wine is dry. The name refers to how sweet the grapes taste off the vine. It's one of Piedmont's everyday reds, deep purple and soft, made to drink young with dinner while the region's Nebbiolo and Barbera age.
What It Tastes Like
Dolcetto has black cherry, plum, licorice and a characteristic bitter-almond note on the finish. It's lower in acid than Barbera, with soft but noticeable tannins. Most Dolcetto is unoaked and best within a few years of the vintage.
Where It Grows
Plantings in the U.S. are small. Look for Dolcetto at Italian-focused producers in Oregon's Umpqua and Willamette valleys, California's Sierra Foothills, Paso Robles and Sonoma, and Washington.
What to Look For
- Young, unoaked Dolcetto, a great pizza wine.
- Italian-variety tasting flights where Dolcetto sits alongside Barbera and Nebbiolo.
Where to Find Dolcetto
Wine regions on American Winery Guide where Dolcetto is grown or poured: