Dolcetto’s name is translated into “little sweet one,” the wine often gifted with explosive ripe red and black fruits and dark color.  What it lacks in Barbera’s acidity, it makes up for in depth of fruit.  As you will see, it can certainly match up to many of the same foods as Barbera, but also can be enjoyed on its own, if crafted well.

The home of Dolcetto is in the Piedmont region, most classic in Alba, Dogliani, and Ovada.  While the grape is planted on occasion outside of Italy, it has yet to reach the quality nor attention that it so richly deserves in the Piedmont region.   Dolcetto is a grape that could be described as unpretentious, charming and straight forward.  It’s an early ripening variety, easily grown without the idiosyncrasies of other grapes.  The result is a wine that, if matured in unoaked containers, is meant for near term enjoyment.  Occasionally, you may find a Piedmont vintner blending Dolcetto with Barbera but my experience has been that that usually is not the case.   As Dolcetto is low in natural acidity, it tends to lack that zip that accompanies Barbera and thus doesn’t quite pair as well with fatty or highly textured dishes.  The wine is not intended to pair with fine or elegant cuisine.  It’s advantage, however, is in its ability to pair well with more rustic, everyday dishes such as burgers, sausages, pizza, and roasted chicken and appetizers and hors d’oeuvres such as antipasto or a pasta dish with a creamy tomato sauce.  Deli sandwiches of nearly any composition work very well with Dolcetto.  And for those looking for a different style of wine to pair with chorizo, Dolcetto will work well.  You can even pair the wine with mild fish or shellfish.  Halibut, salmon, scallops, trout and even shrimp, if prepared in a mild tomato based sauce, accented with a little pancetta, sausage or ham, works delightfully.  Add some olives and sautéed onions and you have yourself quite a tasty pairing.  And don’t shy away from enjoying a glass by itself.