When people think of Piedmont, they imagine Barolo and Barbaresco, two famous areas producing age-worthy Nebbiolo wines. In truth, Barolo and Barbaresco only account for 3% of Piedmont’s production, there’s quite a bit more to uncover.
Dolcetto is a bit of a misnomer because the word means ‘little sweet one’: Dolcetto is neither sweet nor ‘little’. The wines made with Dolcetto are very dark in colour with flavours of blackberry, licorice and tar. The wines are not known to age well because they have low acidity but offer plenty of mouth-drying tannin. Many producers in Piedmont are starting to make Dolcetto in a fruit-forward style.
This is the case of our juicy and ripe Dolcetto D'Alba, G.D. Vajra, 2014 at £14.95
Aromas and flavours of violets, red fruits and berries, marasca cherries and hay. Smooth and open on the palate, it is balanced with refined tannins and lightened by a fresh acidity.
Try it with one of the most traditional dishes from Piedmont :
Mushroom and Sausage Ragu with Creamy Polenta (An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…)
Ingredients
1 tbsp olive oil
1 onion, chopped
1 garlic clove, finely chopped
6 pork sausage, skins removed
400g can chopped tomato
200ml chicken stock
1 tbsp tomato purée
4 rosemary
sprigs, chopped
200g instant polenta
100g smoked cheese, grated
Method
Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste. Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.
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