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Pecorino
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Pecorino is an ancient Italian white wine grape primarily grown in the Marche and Abruzzo regions of Italy. Though it was nearly extinct by the mid-20th century, dedicated winemakers in the 1980s and 1990s brought it back from obscurity. The resulting wines are often compared to Sauvignon Blanc or Chardonnay but with a more distinct character.
Pecorino characteristics
Color and aroma: Pecorino wines are typically straw-yellow and offer a floral bouquet with notes of jasmine and acacia. Some wines also have aromas of yellow fruits, lemon blossom, and herbs like thyme and sage.
Flavor profile: These wines are dry, with vibrant acidity and pronounced minerality. Flavors often include apricot, pear, peach, and lemon, with some styles showing tropical fruit notes like pineapple.
Body and aging: Pecorino tends to be a medium to full-bodied wine with a slightly richer mouthfeel. While many are best enjoyed young, more complex examples can age for several years.
Where it's grown
While Pecorino is most prominently grown in the central Italian regions of Marche and Abruzzo, smaller quantities can also be found in Umbria, Tuscany, and Lazio.
Marche: Considered the birthplace of the grape, this region's limestone soils produce Pecorino wines that are typically richer and more concentrated. The Offida DOCG is a key appellation for Pecorino here.
Abruzzo: This region's mix of high mountain altitudes and coastal hillsides also provides an ideal growing environment. The wines from Abruzzo tend to have a crisper style compared to those from Marche.
Pairing suggestions
The balanced acidity and floral, mineral notes of Pecorino make it a versatile wine to pair with food.
Seafood: Complements a variety of seafood, including grilled fish, shrimp, and shellfish.
Pasta and risotto: Works well with light pasta dishes that use lemon or seafood-based sauces, as well as creamy risottos.
Cheese: Naturally pairs with Pecorino cheese, as well as other semi-hard and aged
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