Do you have a go-to wine list? You know, the tried-and-true varieties, blends, and producers you rely on to deliver consistently high quality and food compatibility.
On my list is Dolcetto, a fruity, light-to-medium-bodied Italian red wine. Dolcetto hails from Piedmont, the same highly esteemed wine region that gives us the three big Bs: Nebbiolo-based Barolo and Barbaresco, and high-acid Barbera.
Why Dolcetto?
Dolcetto means “little sweet one,” though it’s not little or sweet. Wines are fresh and dry with some tannin and a slight tartness on the finish. Dolcetto typically spends no time in oak and is meant to drink young. Delicious with a range of foods, this wine is the everyday pour for many Piedmontese Italians.
Later this year, the Italian Food, Wine and Travel blogging group will be exploring the big three Bs from Piedmont. For now, the challenge from Camilla of Culinary Adventures with Camilla was to match any Italian wine to braised meat or stew. I headed to the nearest grocery store and spotted a Dolcetto d’Alba with colorful birds on the label. I knew nothing else about this wine, but based on previous experience, I was willing to take a chance on Dolcetto.
You’re invited to join us Saturday 1/6 starting at 8 am PT/11 am ET when we chat about our pairings. Simply follow along on Twitter by using the #ItalianFWT hashtag.
The region and the winery
One of the world’s finest wine regions, Piedmont is located in northwest Italy at the foot of the Western Alps. These peaks to the north and west – and the Apennine Mountains to the southeast – are largely responsible for the region’s favorable climate. Historically, proximity to France has played a vital role in the region’s viticultural progress.
Dolcetto d’Alba is one of seven Dolcetto-focused DOC wines produced in Piedmont and considered the most notable of the Dolcetto classified reds, thanks to the number of quality producers in the area. Vineyards lie south of Alba in a series of steep, limestone hills known as the Langhe.
G.D. Vajra is an independent, family-owned winery in Bricco delle Viole, the highest cru in the Barolo district of Piedmont. The Vajra family has farmed its high-elevation vineyards since the 1880s. But it wasn’t until 1968 that 15-year-old Aldo Vajra took over and began a revival of the estate.
While still a university student, he was one of the earliest in the region to adopt organic farming. In 1971, the estate became certified organic, and Vajra propagated his own Nebbiolo and Dolcetto vines. He pioneered cultivation of Freisa, a long-forgotten native grape (1980), and Riesling (1985). The winery is leading the rediscovery of Chiaretto di Nebbiolo and produces a limited quantity of two other wines: N.S. della Neve, a traditional-method rosé nature, and Claré JC, a partial whole-cluster fermentation of Nebbiolo.
Today, the Vajra family owns about 100 acres of vineyards, mostly old vines on rocky, chalky soils. Vineyards are managed through grassing-over and native cover crops. The owners pride themselves in improving biodiversity not just in the vineyards, but also in the winery fields and forests.
Grapes on these hilly sites ripen later than in other crus, a factor that contributes to the wines’ aromatics and freshness. G.D. Vajra wines are consistently praised for their elegance and finesse and compared favorably to the wines of Burgundy.
2019 G.D. Vajra Dolcetto d’Alba
100% Dolcetto
V.D. Vajra cultivates Dolcetto just above its Nebbiolo vineyards. This cooler, sunnier site avoids the fog that develops at lower elevations and allows longer “hang time” for the Dolcetto grapes to ripen fully. Vines are 25 to 30 years old.
Fermentation usually lasts up to 15-20 days, with a couple of punch-downs per day. Wine is racked twice prior to malolactic fermentation (conversion of harsh malic to soft lactic acid) in stainless-steel vats, and aged in stainless steel only.
My tasting notes: Deep purplish ruby in color. Cherry and violet aromas dominate the nose with a hint of raspberry and a whiff of rosemary or thyme. Very cherry palate. Fresh and slightly tart. Medium+ acidity – more zingy than I was anticipating from a Dolcetto. Medium+ finish with ripe tannins. Alcohol: 12.5%. Price: $16.99.
Suggested pairing: Just as there are go-to wines, a lot of us have go-to cooking sites and recipes, right? One of mine is Cooking Chat. David’s healthy cooking style fits my lifestyle, and his step-by-step instructions are easy to follow. His Moroccan braised chicken thighs over couscous has been calling me for some time. David’s pairing choice was Pinot Noir; I was betting on Dolcetto to work, too. Bingo! This savory dish brings out the Dolcetto’s cherry character, while tartness in the wine fades away. Just be careful to avoid too much spice with a dry red wine.
Looking for other braised meat and stew ideas? These bloggers have your back!
- An Afternoon at Castelgiocondo by Somm’s Table
- Braised Beef Short Ribs in Red Wine Sauce +2012 Produttori del Barbaresco by ENOFYLZ Wine Blog
- Braised Brisket with Donnachiara’s Kapemort Aglianico by Vino Travels
- Braised Pork Ragù over Pasta + Bruna Grimaldi Nebbiolo d’Alba 2017 by Culinary Adventures with Camilla
- Chianti Beef Stew by Our Good Life
- Dolcettto d’Alba: A Food-Friendly Bet for Braised Chicken by My Full Wine Glass
- Farina Amarone della Valpolicella with Ground Pork in Karela Rings by Chinese Food & Wine Pairings
- Home Cooking with Sabrina Tedeschi and the Wines of Agricola Tedeschi by Grape Experiences
- Hunter’s Style Chicken and Cantina di Filippo by FoodWineClick!
- Pastae Ceci with Chianti Classico from Castellina by The Swirling Dervish
- Pasta with Pork Braised in Red Wine with Tasca d’Almerita Lamuri Nero d’Avola 2018 by A Day in the Life on the Farm
- The Most Tender Short Ribs You’ll Ever Have, Perfectly Paired With Red Wines From Abruzzo by The Wine Chef
- Warmingup Winter with Braised Oxtail and Casa Bottega Ripasso Superiore by The Quirky Cork
- What’s the Difference? 3 Organic Montepulciano: Vino Nobile,d’Abruzzo, and MolisePaired with Ragu by Wine Predator
I just love Dolcetto! And I love David’s recipes! Sounds like it was a really nice match.
You really have me wanting to try this wine. It sounds amazing as does that gorgeous looking dinner you served with it.
I love Dolcetto as well, and I feel like it’s quite underrated. Thanks for sharing info on G.D Vajra as well. I’ve often bought their wines, but had not delved into the details.
That dish looks sooooo good! And the wine is calling out to me! I just checked wine-searcher and it can be found at a wine shop just a 10 minute walk from here. I’m very excited to try both the dish and the wine.Thanks for sharing, Linda!
Boy did you luck out with this wine! Such a nice pairing with your dish, and the producer seems to be doing a lot of interesting things in this corner of Piemonte. I love Dolcetto and will certainly keep an eye out for this one in particular.
I’ve always loved Dolcetto but it’s just not that easy to find in my small coastal CA town and I’m just not getting to the big city that often! However, you remind me of its many pleasures and it’s time to make a return as you point out it goes well with chicken which is my spouse’s favorite meat.
As I was reading your piece, I was wondering about the last time I had Dolcetto and what a great food wine it is etc…then I had to read a “15-year-old Aldo Vajra” took over…Whoa! Mind-blowing. A great story and a great wine. We just had braised chicken a couple of night ago with a bottle of Lambrusco, so I know this Dolcetto paired nicely.