Dolcetto is a black wine grape variety widely grown in the
Piedmont region of northwest Italy. The name means "little sweet
one," though it is nearly always a dry wine. Dolcetto wines can be tannic and fruit driven with
moderate levels of acidity. They are typically
meant to be consumed one to two years after release.[1]
History
The grape is believed to have originated in France and traveled down to the Monferrato some time in the eleventh century.[2] A competing theory has the grape
originating in the small Piedmontese village of Dogliani.[3] In 1593 there is record of a harvest of Dozzetti grapes
in Dogliani. In 1700 the wine was exported to Great Britain and given as a gift to King
George II.[4]
Regional production
The best known varietal wines made from it are both from the Piedmont region of northwestern Italy: Dolcetto d'Alba is made in the Langhe
near Alba (province of Cuneo); and Dolcetto d'Asti
is made in the southeast part of the province of Asti. The majority of Dolcetto is
grown in the Alba zone with the Ovada comune close behind. While
most popular in the Piedmont, the grape is also found in Liguria under the name Ormeasco.[1] Other notable synonyms include Dolsin and Dolsin
Nero.[2]
Outside of Italy Dolcetto is known as Douce Noire in Savoie and Charbono in California.[1] However, DNA fingerprinting done at the
University of California, Davis have shown that the actual Douce
Noire and Charbono vines are not, in fact, Dolcetto but two different vines.[5] In spite of this confirmation, some plantings of true Dolcetto vines
still retain the local synonyms in some areas of Savoie and California.[1]
In Piedmont, many of the top Nebbiolo and Barbera estates will also produce Dolcetto as an "early to market wine" that
generates some income for the winery while the estate continues to age the other two wines.[5]
Australia is home to the oldest current plantings of Dolcetto with vines dating back to the 1860s.[1]
The grape was first brought to California by expatriate Italians and is most popular in
the Mendocino American
Viticultural Area (AVA), Russian River Valley, Napa Valley, Santa Cruz Mountains, Santa Rita Hills, and Santa Barbara
County. There is also some plantings in the Oregon AVAs of Umpqua Valley and
Southern Oregon as well as the state wide appellations of New Mexico and Pennsylvania.[6]
Wines
Dolcetto wines are known for black cherry and licorice flavors with some prunes. While relatively high in residual sugars the wines are normally always dry. The tannic
nature of the grape contributes to a characteristic bitter finish.[1] The dark purple skin of Dolcetto grapes have high amounts of anthocyanins in them which require only a short maceration time
with the skin to produce a dark colored wine. The amount of skin contact affects the resulting tannin levels in the wine with
most winemakers preferring to limit maceration time to as short as possible.[7] During fermentation the wine is prone to the wine fault of
reduction.[5]
Food pairing
Overall, Dolcetto is considered a light easy drinking red wine that pairs well with pastas and
pizza dishes.[8]
External links
References
- ^ a b c
d e
f O. Clarke Encyclopedia of Grapes pg 86 Harcourt Books
2001 ISBN 0151007144
- ^ a b J. Robinson Vines, Grapes & Wines pg 209 Mitchell Beazley
Publishing 1986 ISBN 1857329996
- ^ K. MacNeil The Wine Bible pg 332 Workman
Publishing 2001 ISBN 1563054345
- ^ Dolcetto History Albeisa.org
- ^ a b c
- ^ Appellation America Dolcetto Details
- ^ O. Clarke Encyclopedia of Grapes pg 87
Harcourt Books 2001 ISBN 0151007144
- ^ Per-Henrik Mansson "Light Makes
Right" Wine Spectator October 31, 1995
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