Francesco Rinaldi, dolcetto d’Alba, Roussot, 2010

Dolcetto, which means either “sweet-ish” or “the one you drink while your Baroli are aging,” is rarely in better hands than it is with the traditional producer Francesco Rinaldi. Many dolcetti have coarse tannins but this “Roussot” 2010 has a seductive roundness to it, offsetting the notes of gentle bitterness and dark fruit.

I give it my highest rating: I’d buy a whole case of this wine. And, at only $15 a bottle, that’s actually within the realm of the possible.

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8 Responses to “Francesco Rinaldi, dolcetto d’Alba, Roussot, 2010”

  1. Doc, this is a prime example of why some people do not entirely trust doctors. Dolcetto means “little sweet one”, more or less, but only because the grape is small and sweet BEFORE it becomes wine. Thereafter, most specimens of the wine are surprisingly dry and austere, and, as you noted, sometimes tannic as well. I just do not want anyone to get the idea that they are about to enjoy something akin to a Moscato or cheap Barbera d’ Asti with his or her grandmother!

  2. Hi Bill,

    Yes, I was leaving aside the King James translation of dolcetto and going with the New International one that (Doctor!) Jeremy Parzen offered on a previous thread here a while back. Perhaps I should have linked to it in the post but here it is. And you are right, in no way should the finished wines be considered sweet!

    Have you had this Rinaldi dolcetto? What is your dolcetto of choice?

  3. i like your rating system. somehow, that conveys more then any point score ever would

  4. No fave Dolcetto, Doc. Not while Barolo, Barbaresco and Barbera live!

  5. had the 210 Massolino Dolcetto, I really enjoyed that!

  6. How does this Dolcetto go with Francesco Rinaldi’s Ragu? I’m assuming this wine gets better as it gets older.

    Oh wait am I showing my age?

  7. Short “course” or long “course” tannins? 🙂

  8. Of coarse, Dan! 😉

    The copy editors were laid off in the recession…


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