Quote:
Originally Posted by Jbreen1 
Thank you sir. You should also maybe try a Dolcetto. It's sort of like a beaujolais but an Italian version. It's more a "traditional" red compared to the beaujolais but not as intense as a barolo or barbaresco.
Dolcettos are a very mild and food friendly. The "average" Dolcetto is comparable to a beaujolais in the fact that it is light, fruity, and agreeable, though this is certainly a generalization. If you ever get a Dolcetto that has anything more than faint tannins, then it was aged in oak to give it more pungency (though you'll see this more with Barbera).
Oddly enough, a hanful of the 2007 Dolcetto's I've had recently (including the ubiquitous Rogana) have had very sharp acidity, pushing the limits almost. Interesting.
