Chionetti Dogliani Briccolero DOCG 2021

Chionetti Dogliani Briccolero DOCG is an expressive and bold red wine from Piedmont, Italy. Made from 100% Dolcetto, it reveals aromas of black cherries, blackberries, and violets, with subtle hints of licorice and spice. The palate is medium to full-bodied with structured tannins, balanced acidity, and a long, complex finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Fruity
Grape Varietal: Dolcetto
Tastes Like: Comparable to a Beaujolais, with fresh red plum, blackberry, and floral notes, finishing with smooth tannins and bright acidity.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Limestone and sandy soils
Aging: Stainless steel
Serving Temperature: 14-16°C

Chionetti is a historic winery in Dogliani, Piedmont, known for its dedication to producing exceptional Dolcetto wines. Their Briccolero DOCG is a bold expression of the varietal, highlighting the unique terroir of the region.

Seafood: Tuna steak or grilled salmon with herbs.
Poultry: Roast chicken or turkey with a rosemary rub.
Vegetarian: Eggplant parmigiana or wild mushroom risotto.
Meat: Beef stew, pork tenderloin, or lamb shanks.

Pecorino: Nutty and savoury, enhancing the wine's bold flavours.
Fontina: Creamy and mild, complementing the wine's depth.
Grana Padano: Savoury and umami-rich, pairing beautifully with the wine.
Taleggio: Creamy and earthy, balancing the wine's structure.

Beef Stew

Ingredients:

• 1kg beef chuck, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 garlic cloves, minced
• 2 cups beef stock
• 1 cup red wine
• 2 sprigs thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pot. Sear beef cubes until browned on all sides. Remove and set aside.
2. Sauté onion, carrots, and garlic until softened. Deglaze with red wine.
3. Return beef to the pot, add beef stock and thyme, and simmer for 2 hours until tender.

Tip: Serve with crusty bread or creamy polenta for a hearty meal.