Arquitano, Mosciolo and Vissanello
Pecorino is white Italian grape which is being rescued from distinction. It is grown on the eastern side of mid italy centered around the Abruzzo region. Actually it is a red skinned grape used to make a white wine by avoiding any contact as much as possible with the skins, but sometimes it does pcik up some tannins. It makes a medium bodied, medium acidity wine with melon, pear and white peach notes both on aroma and taste. It can have a minerally finish bordering on a saltiness sensation.
Classic Brands and Sources:
Cantina Tolla, Collefrisio, Antonio Costantini, Pasetti, Velenosi Villa Angela
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Wine and food pairing guidelines:
Pairs with medium bodied dishes with slightly acidic sauces
Foods and Entrees that usually pair:
Goes with fish, shellfish, chicken, pork and veal dishes with medium acidity sauces such as tomatoes, goat's cheese, pecorino cheese, and wine
Boursin herbed, Brick, Derby, Feta (sheep's milk), goat cheese, Gouda, Havarti, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, Pecorino, Parmigiano-Reggiano, Cream, Neufchatel , Saint -Felicien (French cow;s milk cheese), Raclette, Pave Affinois
Pecorino at Wikipedia
What is your Favorite Brand of this Wine?