I make Dolcetto from a grower in Lake County, Kelsey Bench AVA specifically. It's a pain to get right. The tannin thing is a real struggle. Pumpovers/remontage only and generally only once per day past day three. I prefer a quicker fermentation time if possible and a very light press-out on the skins. I have found in blending trials that it can work very nicely with a lower tannin Cabernet Sauvignon to give it texture and mouthfeel.
Bottle age has shown to be an ally in this fight against tannin. I'm enjoying my Dolcetto more as it ages, 2022 and beyond are better today than they were on release. Also, extended barrel time (when economically feasible) is a benefit to these wines.
So you are part of the 2% that makes Dolcetto outside Piemonte!! Impressive! 💥💥💥 I enjoyed researching it. I feel it is perhaps neglected in Piemonte and plays "3rd fiddle" to Nebbiolo and Barbera.
I've been making it since 2019. And I was not aware of that fact, so thanks, I'll use that in my marketing!
I do know from my friends/relatives in Italy that Dolcetto does play as the 'other' grape in Piemonte. I've worked with Barbera a few times, but never Nebbiolo (which I would like to).
It's funny how everyone thinks that Nebbiolo has "big tannin" and needs age, as in Barolo. But I've found Dolcetto to be just as needy of time to mellow out flavors
Yes great for marketing! The rep for the featured wine happened to drop by the store yesterday. He told me that his understanding is that the origin of Dolcetto is right in Dogliani in the Poderi's key hilly vineyard. (Forgot the name - we were getting slammed at the store at the time). Very little documented in terms of its origin so was not able to dig deeper.... one day. 🙂
That is a region of Italy that I have not traveled extensively in, as my relatives come from Puglia at the other end of Italy. That said, I also get Negroamaro and Primitivo from the same grower that I buy Dolcetto and Barbera from. Only in California, right?
A must not just for winos. The food scene there is fabulous and, despite the stella reputation of some of the local wines, remarkably down to earth. TBH, that is the reason why we prefer Roero over the Langha. Years, possibly decades ago we found a restaurant there which had no menu nor wine list. The food just kept coming until you said basta (which is actually not unusual there). And the wine was a selection of magnums which circulated around the room. This prompted people to get up and discuss with other diners the merits of each wine and how it paired with the different dishes. It was so convivial and even with our very limited Italian, we were made to feel, well, as if at home. The whole concept was genius.
The bill was reasonable too, or possibly absurdly cheap for the amount and quality that we ate and drank. We've searched for the restaurant everytime we've been back in Roero but we've never been able to find it again.
PS. I love Dolcetto so much that it was my model for our base Languedoc red (when we were there) using principally Carignan, Grenache and Cinsault but also small amounts of Syrah and Mourvedre.
It was great to be able to go back and re-read this post as I plan a trip to the Langhe and Roero in May. I am excited by the prospect of a wine tasting at Poderi Einaudi and I will certainly look to sample Dolcetto. Thanks!
I am excited for your upcoming trip Shari! Beautiful region! I would also concentrate on tasting Barbera and Nebbiolo grapes (including the subregions of Barolo and Barbaresco for Nebbiolo).
Most definitely! I love Nebbiolo wines and need more exposure to Barbera. Please let me know if you have recommendations for vitners that shouldn't be missed.
I don't know which are open to the general public. But the visits I particularly enjoyed were: La Spinetta, Braida, Tenuta Olim Bauda, and Lodali. Oh and Michele Chiarlo (there Moscato d'Asti is excellent! Another wine not to be missed.
I make Dolcetto from a grower in Lake County, Kelsey Bench AVA specifically. It's a pain to get right. The tannin thing is a real struggle. Pumpovers/remontage only and generally only once per day past day three. I prefer a quicker fermentation time if possible and a very light press-out on the skins. I have found in blending trials that it can work very nicely with a lower tannin Cabernet Sauvignon to give it texture and mouthfeel.
Bottle age has shown to be an ally in this fight against tannin. I'm enjoying my Dolcetto more as it ages, 2022 and beyond are better today than they were on release. Also, extended barrel time (when economically feasible) is a benefit to these wines.
So you are part of the 2% that makes Dolcetto outside Piemonte!! Impressive! 💥💥💥 I enjoyed researching it. I feel it is perhaps neglected in Piemonte and plays "3rd fiddle" to Nebbiolo and Barbera.
I've been making it since 2019. And I was not aware of that fact, so thanks, I'll use that in my marketing!
I do know from my friends/relatives in Italy that Dolcetto does play as the 'other' grape in Piemonte. I've worked with Barbera a few times, but never Nebbiolo (which I would like to).
It's funny how everyone thinks that Nebbiolo has "big tannin" and needs age, as in Barolo. But I've found Dolcetto to be just as needy of time to mellow out flavors
Yes great for marketing! The rep for the featured wine happened to drop by the store yesterday. He told me that his understanding is that the origin of Dolcetto is right in Dogliani in the Poderi's key hilly vineyard. (Forgot the name - we were getting slammed at the store at the time). Very little documented in terms of its origin so was not able to dig deeper.... one day. 🙂
That is a region of Italy that I have not traveled extensively in, as my relatives come from Puglia at the other end of Italy. That said, I also get Negroamaro and Primitivo from the same grower that I buy Dolcetto and Barbera from. Only in California, right?
I traveled to Piemonte last fall and fell in love! A must for us winos! I consider it a pilgrimage!
A must not just for winos. The food scene there is fabulous and, despite the stella reputation of some of the local wines, remarkably down to earth. TBH, that is the reason why we prefer Roero over the Langha. Years, possibly decades ago we found a restaurant there which had no menu nor wine list. The food just kept coming until you said basta (which is actually not unusual there). And the wine was a selection of magnums which circulated around the room. This prompted people to get up and discuss with other diners the merits of each wine and how it paired with the different dishes. It was so convivial and even with our very limited Italian, we were made to feel, well, as if at home. The whole concept was genius.
The bill was reasonable too, or possibly absurdly cheap for the amount and quality that we ate and drank. We've searched for the restaurant everytime we've been back in Roero but we've never been able to find it again.
PS. I love Dolcetto so much that it was my model for our base Languedoc red (when we were there) using principally Carignan, Grenache and Cinsault but also small amounts of Syrah and Mourvedre.
It was great to be able to go back and re-read this post as I plan a trip to the Langhe and Roero in May. I am excited by the prospect of a wine tasting at Poderi Einaudi and I will certainly look to sample Dolcetto. Thanks!
I am excited for your upcoming trip Shari! Beautiful region! I would also concentrate on tasting Barbera and Nebbiolo grapes (including the subregions of Barolo and Barbaresco for Nebbiolo).
Most definitely! I love Nebbiolo wines and need more exposure to Barbera. Please let me know if you have recommendations for vitners that shouldn't be missed.
I don't know which are open to the general public. But the visits I particularly enjoyed were: La Spinetta, Braida, Tenuta Olim Bauda, and Lodali. Oh and Michele Chiarlo (there Moscato d'Asti is excellent! Another wine not to be missed.
Thank you! I will look into the possibility of visits. Cin cin! ❤️
Cin cin!! ❤️❤️