The Dolcetto variety, is known as the little sweet one, blended with a little syrah (Shiraz) and kept lightly sweet is also terrific for anyone wanting a sweeter or lighter red.Dolcetto produces fruity purple wines that go beautifully with hearty local northern Italian meat dishes such as veal and or casseroled game with polenta.

It is possible that it derives from the name of the hills where the vine is cultivated.In any case the wines produced are nearly always dry. They can be tannic and fruity with moderate,or decidedly low,levels of acidity and are typically meant to be consumed within a few years after release.

Dolcetto wines are also known for black cherry and licorice with some prune flavors, and a characteristically bitter finish reminiscent of almonds. While the name implies sweetness, the wines are normally dry. The tannic nature of the grape contributes to a characteristic bitter finish.The dark purple skin of Dolcetto grapes have high amounts of anthocyanins, which require only a short maceration time with the skin to produce a dark-colored wine. The amount of skin contact affects the resulting tannin levels in the wine, with most winemakers preferring to limit maceration time to as short as possible.During fermentation, the wine is prone to the wine fault of reduction.

Food pairing with Dolcetto wine is considered a light easy drinking red wine that pairs well with pastas and pizza dishes.