Dolcetto or Barbera temperture?

[Izzy]

I'm serving fresh Ravioli for tonight's dinner and am thinking of cracking open a Dolcetto or a Babera for our vino. Since I've never had either wine, I was wondering if anyone knew if these are to be served at room temp or slightly chilled? Which would you recommend? Any and all comments are welcome.

Thanks.

[Innkeeper]

They will both go well with your ravioli. Both should be served at "cellar temperature" or around 65 degrees F. The Barbera will be slightly more acidic than the Dolcetto. If there are tomatoes in the sauce, I would go with the Barbera. If you had something like a walnut/cream sauce I would go with the Dolcetto.

[hotwine]

IK is right on, as per usual. Pulled a Barbera (Becker) last night for a cheese & spinach ravioli in a tomato sauce, and it worked nicely, but can see the Dolcetto application for a cream sauce.

[Kcwhippet]

Dolcetto translated is "little sweet one", but it's really not a sweet wine. It's lighter, less powerful and lighter acid than Barbera. Personally, I'd serve the Dolcetto just a bit cooler than the Barbera, maybe about 5 to 10 F.

[Izzy]

Well, I went with the prevailing wisdom and served the Barbera and it was wonderful. The acidity of the tomato sauce was tempered by the wine just perfect. Thanks so much for helping out.

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