Flavor-wise, cherry fruit prevails. There's some red raspberry there, too. On the finish, we taste some mochadry chocolate with a little coffee sprinkled into end with bitter almond. It makes us think of Italian almond cookies, the kinds that are more savory than sweet.
Dolcetto pairs well with pastastry some wild mushroom ravioli some time with it; the earthiness is perfect for it. We really like it with duck; Dolcetto can stand up to some of the fruit sauces that go well with duck but also is clean enough to be refreshing after all that rich duck fat. It's light enough for herbed chicken and a naturalit is Italianfor cured meats. Finally, save some for dessert to serve with blue cheese and pears.