As much as I'd like to believe it, people in the Piedmont region of Italy don't sit around drinking $100 bottles of 20 year old Barolo for lunch everyday. Rather, the local red of choice is more often than not the little scrapper-of-a-wine known as dolcetto. Unlike its big brother nebbiolo, dolcetto creates wines that are best served young, displaying playful fruitiness, gripping tannins and low acidity. The wines are very drinkable and because of their low acid, they don't clash as much with high-acid tomato based dishes. This Dolcetto d'Alba from Flavio Roddolo falls on the more masculine end of the dolcetto spectrum with dark, ripe fruits and a nice tannic grip.