Dolcetto

Dolcetto is a red grape firmly tied to Piedmont in northwest Italy, where it has been grown for centuries. Mentions of a grape called “Dolce” show up as far back as the 16th century, and while its exact beginnings are a bit hazy, there’s little doubt this is native Piedmont fruit. Areas like Dogliani and around Alba are especially known for turning out some of the best examples. The name can be misleading: “Dolcetto” means “little sweet,” but the wines are dry. It likely points more to their easygoing nature than anything sugary.

In the vineyard, Dolcetto ripens early, which makes it a good fit for Piedmont’s cooler climate. The vines are vigorous and productive, with compact clusters of thick-skinned grapes that give the wines their deep color. While Piedmont remains its main home, small plantings exist elsewhere in Italy and in places like California and Australia, mostly as winemaking curiosities rather than global staples.

In the glass, Dolcetto is all about approachability. The wines are usually deep purple, with flavors of black cherry, plum, and sometimes a touch of licorice or almond. Tannins are low and soft, acidity is lively, and alcohol can be a bit higher than you might expect, giving the wines a satisfying weight without heaviness. They’re typically made as straightforward dry reds and are famously food-friendly, slotting easily alongside pasta, tomato-based dishes, grilled vegetables, and cured meats. Dolcetto may not chase grandeur, but it’s dependable, expressive, and built for the table.