Dolcetto [dohl-CHEHT-oh]
Red-wine grape, whose name translates to “little sweet one,” that is grown mainly in the southwest section of Italy’s Piedmont region. There are several theories for Dolcetto’s name. One suggests that it’s because of the sweetness of the grapes and the juice they produce. Another says it’s because there’s a perception of sweetness in Dolcetto wines, even though they’re usually vinified as dry wines without residual sugar. Dolcetto wines have high acidity and are usually deep purple in color. They have perfumy bouquets and rich, fruity, ripe-berry flavors, sometimes with a slightly bitter aftertaste. They should be drunk young before the fruit starts to fade. There are seven docs for Dolcetto, all in the Piedmont region. They are Dolcetto d’Aqui, Dolcetto d’Asti, Dolcetto di Diano d’Alba, Dolcetto delle Langhe Monregalesi, Dolcetto di Dogliani, Dolcetto di Ovada, and, probably the best known, Dolcetto d’Alba. This variety’s also grown in the Piedmont’s neighboring region Liguria, where it’s known as Ormeasco. Other names for Dolcetto include Dolsin and Dolsin Nero.
The New Wine Lovers Companion, 2nd Edition, by Ron Herbst and Sharon Tyler Herbst. Copyright © (1) 2003, 1995 by Ron Herbst and Sharon Tyler Herbst. Reprinted by arrangement with Barron's Educational Series, Inc.