Dolcetto, between mindset and reality, a world of difference
Posted on: 06-01-2019 om 08:08:43
| Karina Imschoot
Dolcetto: contrast between mindset and reality
Dolcetto d'Alba, the wine that locals mainly drink and is less accessible for export, compared to Barbera for example, is always the victim in meetings prior to a tasting. No, "dolce" is part of the name but does not stand for a dessert wine. On the contrary, Dolcetto tends to have quite a bit of acidity. Unless... also read the last paragraph but first some more content about the grape itself.
The W'questions: Where, Why, When?
Dolcetto d'Alba originated in the Langhe, a historical region of Piedmont between the provinces of Asti and Cuneo. The Langhe is certainly one of the most fascinating areas of northern Italy, if not of the entire peninsula.
Dolcetto d'Alba DOC is a red wine, produced with 100% Dolcetto grapes, fresh, bright ruby red in color, strong fruity, with a dry and decisive taste and an aftertaste of bitter almond and tannin. The Dolcetto variety is a vine that, although not particularly strong or resistant to disease, has for centuries accompanied the life of the people of the Langhe, beyond the river Tanaro.
Very popular in the northwest of the country, where 80% is consumed, since July 6, 1974 devDolcetto d'Alba has been awarded the DOC (Denomination of Controlled Origin) with which it began to appear abroad. In order to guide and follow this path in the best possible way, the Consortium for the Protection of Barolo, Barbaresco, Alba, Langhe and Roero was created in 1994.
For what occasion is this wine, especially popular locally, suitable? As a daily accompaniment to meals, vegetable starters and meats, ideal with veal or beef, but also with risottos, mushrooms and legume soups. A wine that deserves to be rediscovered and increasingly appreciated.
The production area of this popular wine is limited to several municipalities in the province of Cuneo and the town of Coazzolo, in the province of Asti.
Usually the alcohol content of Dolcetto d'Alba DOC is about 11.5 degrees. However, if after a minimum maturation period of 12 months the alcohol content rises above 12 degrees, it can be called "Superiore".
Opinions are divided among the journalists of Decanter & others: some think that you should drink a Dolcetto young and therefore enjoy a wine that does not pass the stainless steel tank. Others, just the older guard, want the Dolcetto Superiore, the one matured on wood, for at least 12 months.
Our favourite at the moment is the Superiore version of Fracassi Wines, the Ciabot Brusà 2015. Why? We were whispered in our ears - secretly - at the tasting session at the Marquis de Cherasco and therefore also the winemaker, that 5% Barolo was added from older wineries. This is the reason why this Dolcetto Superiore is so soft compared to the traditional, and yet considerable, acidity of a Dolcetto.
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