Pecorino is a grape from on the East coast of Italy.
The grape is mainly grown in Marche, Abruzzo and Umbria.
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.
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 | ||
|
Antipasti |
Pasta |
Risotto |
Seafood |
Chicken |
Turkey |
Pork |
Veal |
Pecorino pairs best with medium bodied dishes.
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).
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.