Dolcetto is an Italian red wine that bears dark, fruity aromas of blackberry and plum. Brewed extensively in Piedmont, the wine carries a nutty flavor of walnuts and almonds. Its colors range from purple to deep shades of ruby. Made from a soft grape, dolcetto wine is more sour than sweet but contains milder levels of tannins. Its astringency might cause a slight puckering of the mouth, but it accentuates the flavor profile. With the ABV rising to 13.5%, this wine pairs well with heavy Italian dishes of dark meat, roasted vegetables, raw salmon, mushroom and spices like nutmeg and cinnamon.

This wine grape has dark skin and subtle acidity, and it yields wines that are earthy in fragrance with hints of spices like black pepper. You may also detect a hidden note of cocoa. It's closely related to barbera, which turns into wines that are full-bodied, loaded with scents of strawberry and cherry and that come with floral accents of vanilla and violet. Borgogno dolcetto wines are medium-bodied and highly praised by sommeliers. As these wines evolved over the years, they acquired more intense flavors due to oak maturation and elevated levels of acidity. Now, they cater to modern tastes. They have grown more powerful and leave bitter finishing notes on the palate.

Planted in the hilly terrains of Italy, the grape thrives in the cool weather vineyards. It undergoes early maturation and maintains its acidity. Although its name means "little sweet one," the sugary variety is rather uncommon. These wines are best served cold, and they tolerate decantation for about half an hour. This Italian wine tastes best when aged for three to five years in the cellar since prolonged storage in vaults tends to spoil its features. It's flowery and slightly spicy with a fruit-forward flavor and a dry, crisp finish.

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