Italian Grapes
Pecorino
Pecorino is a grape from on the East coast of Italy.
The grape is mainly grown in Marche, Abruzzo and Umbria.
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.
Pecorino Flavors
Pear, Peach, Melon, and Herbs are typical Pecorino flavors, with delicate Acacia or Jasmine notes, and hints of Spices, Licorice and Salty Minerals.
 Pear |
 Peach |
 Melon |
 Herbs |
 Flowers |
 Spices |
 Licorice |
 Minerals |
Pecorino Profile
A classic Pecorino is both crispy and mineral. High in alcohol since the grape is high in sugar.
| SUGAR: | Dry 3g/l |
| BODY: | Medium |
| FRUIT: | Medium |
| ACIDITY: | High |
| ALCOHOL: | 12-13% ABV |
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Serving temperature: 8-10°C (46-50°F) |
Pecorino Food Pairing
Pecorino pairs best with medium bodied dishes.
 Antipasti |
 Pasta |
 Risotto |
 Seafood |
 Chicken |
 Turkey |
 Pork |
 Veal |
Excellent Pairings
Seafood. Fish. Shellfish.Chicken. Pork. Veal.
Medium Pasta Dishes.
Medium Acid Sauces.
Tomatoes.
Cheeses
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).
The Ideal Glass for Pecorino
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The Sauvignon Blanc glass is smaller than a Chardonnay glass. It has a more narrow bowl to concentrate the crisp and citrusy aromas characteristic of zesty and fruity white wines. |
Pecorino Cheese Pairing
Pecorino is known for its crisp and fruity profile. It pairs well with a variety of cheeses.
Opt for cheeses with moderate saltiness and creaminess to balance the wine's acidity. You can also add accompaniments like fresh fruits (grapes, apples, pears), nuts (almonds, walnuts), and a light drizzle of honey to enhance the pairing.
Fresh and Mild Cheeses
Mozzarella: Its delicate flavor pairs well with the wine's lightness.
Ricotta: Especially good if served with a drizzle of honey or fresh fruits.
Goat Cheese (Chèvre): The tanginess complements the subtle fruit notes in Pecorino.
Semi-Soft Cheeses
Fontina: Its nutty, buttery qualities make a good match.
Brie: The creamy texture and mild flavor work beautifully with Pecorino.
Camembert: Similar to Brie but with slightly more earthiness.
Hard Cheeses
Asiago: Lightly aged Asiago adds a complementary tang to the wine.
Manchego: A classic Spanish pairing, especially younger Manchego, which is less intense.
Gruyère: Mildly nutty and sweet, enhancing the wine's subtlety.
Blue Cheeses (for contrast)
Robiola: Its mild creaminess contrasts nicely without overpowering the wine.
