Pecorino

 (PECK-oh-REAN-oh)
Synonyms: Arquitano, Mosciolo and Vissanello

Wine Name: Pecorino

Background: 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

Characteristics:

Style #1 – typical Southern Italian

Body – medium

Acidity – medium

Sweetness – dry

Tannins – low to medium (-)


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

Cheese Pairings:
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