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July 11, 2008, Newsletter Issue #170: Dolcetto
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Tip of the Week
There are various varieties of Dolcetta wine made from Barbera grapes. Barbera ranks as the most popular vine for red grapes, followed by Dolcetto, which is sometimes added to the wine in quantities of 10-15%, as well as Freisa and Grignolino. The wine may have a purple shade to it and must age for at least one year in a barrel except for the Superiore wines, which are aged over one year and have at least an alcohol content of 12%. These are at their best the second and third years after being bottled. Temperate at serving 16-20 degree C. Serve with sausages, peppers, polenta (corn), gnocchi, roast and grilled meat.
Some popular varieties of Dolcetta: Dolcetto delle Langhe Monregalesi (D.O.C.) Dolcetto dŽAcqui (D.O.C.) Dolcetto dŽAlba D.O.C. Dolcetto dŽAsti (D.O.C.) Dolcetto di Diano dŽAlba/Diano dŽAlba (D.O.C.) Dolcetto di Dogliani D.O.C. Dolcetto dŽOvada D.O.C.
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