The Rivolia shows the true character of Dolcetto. The wine is fragrant with classic Dolcetto aromas of red
and black cherry, red raspberry and floral rose petal with hints of soft black licorice; a touch of dried plum
also emerges as you give your glass a swirl. Flavors of ripe red cherry, raspberry and hints of plum are
layered over notes of spiced orange and sandalwood. Delightful and charming, the fruit is not too fruit
forward, showing a nice balance.
Blackberry, plum, spiced orange and sandalwood.
With Barbera wines, Dolcetto is one of the two “everyday” favorites of the Piedmont region in Italy. While
the best growing sites here are reserved for Barolo and Barbaresco, winemakers plant Dolcetto widely where
the temperamental Nebbiolo grape doesn’t thrive. As Dolcetto is not made to age, but rather intended for
more immediate consumption, these plantings allow the same winemakers who produce Barolo and
Barbaresco to earn immediate revenue while their Nebbiolo wines mature. The best Dolcetto, which means
“little sweet one,” comes from designated single vineyards in and around the Alba region, as is the case with
the Rivolia. Renzo Castella dates to the early 1900s and is now run by the third generation who farm ten
hectares producing Docetto, Barbera and Nebbiolo.
Locals from Piedmont often opt to put a slight chill on their Dolcetto wines. The wine delivers a very
pleasant and approachable experience and is perfect with Mediterranean cuisine, especially tomato-based
pastas and meat dishes. I love classic Italian varietals and some of the wonderful old-world Italian style
dishes that make good companions to them. A great do-ahead recipe that actually is just as good if not
better the next day is my Chicken Cacciatore Pronto. Serve with my Soft Polenta and Variations and my Tri-Colore
Salad with Frico Crackers and Caesar “Vinaigrette.” Classic comfort food at its best.
“When I read about the evils of drinking, I gave up reading.” ~ Henny Youngman
