Moderators: Jenise, Robin Garr, David M. Bueker
Brian K Miller
Passionate Arboisphile
9340
Fri Aug 25, 2006 1:05 am
Northern California
David M. Bueker
Riesling Guru
34349
Thu Mar 23, 2006 11:52 am
Connecticut
Dale Williams
Compassionate Connoisseur
11140
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Brian K Miller
Passionate Arboisphile
9340
Fri Aug 25, 2006 1:05 am
Northern California
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Dale Williams wrote:Had a few that lasted (I think about 15 years the oldest), but never one that I thought better than on release. Even though Dolcetto can be pretty tannic, the tannic ones seem to fade fruit faster than they resolve tannins. But that' s just me, I know some age.
Oliver McCrum wrote:Dale Williams wrote:Had a few that lasted (I think about 15 years the oldest), but never one that I thought better than on release. Even though Dolcetto can be pretty tannic, the tannic ones seem to fade fruit faster than they resolve tannins. But that' s just me, I know some age.
It's odd, given the evident tannins that the best Dolcettos show, but they don't age. I love Dolcetto but I always drink it on the young side.
Brian K Miller
Passionate Arboisphile
9340
Fri Aug 25, 2006 1:05 am
Northern California
Robin Garr wrote:Joining the chorus, I'm fairly familiar with Dolcetto, enjoy it. and have never had any luck with aging it. Nor have I ever visited a producer who seeks to do so or who keeps any well-cellared bottles on hand to pull out for visitors. Dolcetto simply seems to be one of those grapes that makes a tannic wine without the longevity on the fruit side that's needed to outlive the tannins and evolve into something interesting. The fruit fades, the tannins stay, and that's the end of the story.
In an interesting side note, I've long been bemused by the curious circumstance that Dolcetto and Barbera d'Asti, which we might call Piemonte's "short-term" reds to be enjoyed while the Nebbiolo-based big boys are maturing, are opposites in terms of their acid profile: Dolcetto is high tannin, low acid. Barbera is low tannin, high acid.
"Hey," I once speculated. "What if I took a splash of each and mixed them in one glass? Would it end up with just-right tannins and just-right acidity?"
The short answer is, naah. Don't try this at home, all you get is a glass of boring red.
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Rahsaan wrote:Almost enough to make one believe in the old saw about certain grapes being more 'noble' than others!
Brian K Miller
Passionate Arboisphile
9340
Fri Aug 25, 2006 1:05 am
Northern California
Brian K Miller
Passionate Arboisphile
9340
Fri Aug 25, 2006 1:05 am
Northern California
Jenise
FLDG Dishwasher
42626
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Bill Spohn
He put the 'bar' in 'barrister'
9502
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Brian K Miller
Passionate Arboisphile
9340
Fri Aug 25, 2006 1:05 am
Northern California
Bill Spohn wrote:Reserve Lagrein?
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