Wine Special: 2015 Servaj Dolcetto Langhe

2015 Servaj Dolcetto Langhe

Much like the lifestyle of most Italians, I regard wine in the same light as I do food. It is a piece of the everyday dining puzzle and the component needed to make a meal complete. The right pairing, with the right food, can turn any ordinary dining experience into a spectacular one. One that keeps you coming back for more, has you salivating at the thought of it, and always excites the palate with each sip.

That is always my goal when deciding on a feature. Something that has both a story to tell and adds value and memories to the experience. This month, we turn to the Piedmont region of northwestern Italy, a region known for producing some of the top wines – Barbera, Barbaresco, and Nebbiolo most notably. This is where we find a 2015 Servaj Dolcetto Langhe from producers Marchesi di Barolo.

According to, “Piedmont is cupped by the Alps to the North, looking something like a scene out of ‘Game of Thrones.’ To the South you’ll find the Apennines, with its lumpy hills and modest stature. In the slopes heading towards the Apennines is where you’ll find the quality wine production in Piedmont. Set between the ice-cold Alps and the warm Mediterranean climate, the region’s tug-of-war temperature variation makes the whole area fill up with morning fog that slowly burns off during the day, thus allowing the areas higher into the mountains to be filled with more sun. More sun = happy grapes = good wine.”

“In Piedmont, it is dictated that friendly, easygoing Dolcetto would be the everyday wine, supplemented by Barbera. Nebbiolo would be an occasional visitor, treasured for special occasions,” reports Eric Asimov, wine critic for The New York Times. Dolcetto, meaning “little sweet one” is in fact a bit of a misnomer. It is neither little or sweet, one of the things I love most about it.

The easiest to ripen of the three Piedmont grapes, Dolcetto is known for its deep purple-violet color, low acidity and full yet silty-sweet tannins. With its notes of black fruits, aromas of lively blooming violets, a touch of licorice and at times a bit of coffee. These wines tend to be the juiciest and fruitiest of their regional counterparts, and really speak towards the future and new generation of wine making in Piedmont.

“Servaj” (pronounced: Ser-vai) is Piedmontese dialect, for both “wild” and “creative”, a name that seems very fitting for this young wine. With notes of bright violets and maraschino cherries, this fresh, medium bodied wine is certain to become a favorite, both on its own and paired with this month’s features.

Lindsey Rose