Pecorino (Italy)
Pecorino is a grape from on the East coast of Italy.
The grape is mainly grown in Marche, Abruzzo and Umbria.
Typical Flavors
 Pear |
 Peach |
 Melon |
 Herbs |
 Flowers |
 Spices |
 Licorice |
 Minerals |
Pear, Peach, Melon, and Herbs are typical Pecorino flavors, with delicate Acacia or Jasmine notes, and hints of Spices, Licorice and Salty Minerals.
Profile
A classic Pecorino is both crispy and mineral. High in alcohol since the grape is high in sugar.
| SUGAR | Dry | ||
| BODY | Medium | ||
| FRUIT | Medium | ||
| ACIDITY | High | ||
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Food Pairing
 Antipasti |
 Pasta |
 Risotto |
 Seafood |
 Chicken |
 Turkey |
 Pork |
 Veal |
Pecorino pairs best with medium bodied dishes.
Pairing Suggestions
Excellent Pairing:
Seafood. Fish. Shellfish.
Chicken. Pork. Veal.
Medium Pasta Dishes.
Medium Acid Sauces.
Tomatoes.
Cheese:
Goat. Pecorino. Feta.
Italian Specialities:
Olive all' Ascolana (Breaded Green Olives Stuffed with Meat)
Walnut Bread with Pecorino Cheese.
Cotoletta alla Milanese in White Wine Sauce (Breaded Veal Cutlet).
About Pecorino
Pecorino is a wine grape from eastern coastal regions Marche and Abruzzo in Italy.
It is a native Italian grape, many centuries old, but was rediscovered in 1990.
Around 1200 AD., the Benedectine monastery in the village of Arquata del Tronto (Marche Region), selected a grape so sweet that was capable to produce a wine that lasted a whole year. Wine aging was a problem during Middle Ages and monks needed wine to celebrate mass. The high sugar content of Pecorino grapes results in high alcohol concentration which gives wine a natural longevity.
The Ideal Glass
A Tulip Shaped glass is the best choice for a dry white wine.
It guides the wine to the center of your mouth, avoiding the sides, where acidity is less pleasant.
A smaller bowl also helps to serve smaller quantities, and keep the wine cold.
Remember to hold the glass by the stem!
