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Pecorino

Not to be confused with the well-known sheep’s milk cheese of the same name, Pecorino is an ancient Italian white grape likely originating in the Sibillini Mountains of Marche and now cultivated across Marche, Abruzzo, Tuscany, Umbria, and Lazio. Once nearly lost due to its naturally low yields, it was dramatically revived thanks to the efforts of producers like Guido Cocci Grifoni. Pecorino is prized for its vibrant acidity, intricate aromatics, high sugar concentration at ripeness, and the ability to balance rich body with refreshing structure, often resulting in wines with notable aging potential and elevated alcohol. Early ripening and a preference for well-drained, clay-based soils further underscore its adaptability and appeal among sommeliers and wine lovers seeking authentic, characterful alternatives to mainstream varieties.

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Characteristics of Pecorino

Pecorino is best known for its vibrant acidity and remarkable ability to retain freshness, even in the heat of central Italy’s Mediterranean climate. The wines typically offer a full body and generous alcohol, thanks to the grape’s naturally high sugar levels at ripeness, yet they never feel heavy because of their lively structure. Expect flavors that are crisp and pure, with notes that can range from citrus and green apple to subtle herbal and mineral touches, especially when grown near the Adriatic Sea. The thick-skinned berries contribute to a wine that is both aromatic and textured, sometimes with a gentle hint of salinity or a slight tang that echoes its rustic roots.

What Does Pecorino Taste Like?

Pecorino’s flavor is shaped by both regional influences and the climate in which it’s grown:
  • Regional Influence: Grapes grown near the coast or in limestone-rich soils often show a pronounced flinty or saline minerality, adding a savory edge to the wine’s profile. These site-specific nuances complement the grape’s natural aromatics and fruit character, providing extra complexity.
  • Climate Effect: In warmer years or regions, Pecorino can develop riper, tropical fruit notes—think pineapple or mango—layered atop its classic citrus and stone fruit. In cooler conditions, the wine tends to lean into crisp green apple, pear, and a vibrant acidity that keeps the palate lively and fresh.
This interplay between site and climate ensures that Pecorino can range from zesty and mineral-driven to richer, more opulent styles, each with a distinct sense of place.

Notable Region Pecorino Grows In

Pecorino’s character is deeply shaped by its regional origins, with each area imparting distinct qualities to the wines produced.
  • Marche – Offida DOCG: Considered the benchmark for Pecorino, Offida’s hillside vineyards and strict yield limits result in concentrated, complex, and age-worthy wines.
  • Marche – Falerio DOC: Known for vibrant acidity and mineral-driven profiles, Falerio offers a fresher, more floral take on Pecorino.
  • Abruzzo – Abruzzo Pecorino DOC: Here, Pecorino tends to be crisp and saline, with styles ranging from light and fresh to structured, thanks to diverse soils and a combination of mountain and sea influences.
  • Abruzzo – Terre di Chieti IGT: Covering a broader area, this designation produces aromatic, approachable Pecorino with an emphasis on easy-drinking freshness.

Food Pairings

Pecorino’s vibrant acidity, aromatic complexity, and full body make it a remarkably flexible partner for a broad range of dishes, from the sea to the farm and garden.
  • Seafood and Fresh Fare: Pecorino’s lively character shines with grilled fish, shellfish, sushi, and seafood pasta, where its acidity cuts through richness and its herbal notes elevate delicate flavors—making it especially good with dishes like saffron chickpea stew with cod and shrimp or classic seafood salads.
  • Vegetables, Cheese, and White Meats: The wine’s structure and freshness pair well with vegetable-based pastas (think pesto or asparagus), legume dishes such as Ciceri e Tria, and cheese-forward plates including ricotta, mozzarella, goat cheese, and especially Pecorino cheese itself; it also complements roast chicken, turkey, rabbit, and herbed pork roast.
  • Appetizers and Antipasti: As an aperitif or with antipasti platters, charcuterie, prosciutto with melon, or regional specialties like Olive Ascolane, Pecorino’s balance of brightness and depth makes it a versatile and crowd-pleasing choice for starting any meal.

How to Serve Pecorino

  • Serving Temperature: Serve young, unoaked Pecorino at 8–10°C (46–50°F) for maximum freshness. For more complex or oak-aged styles, pour slightly warmer at 10–12°C (50–54°F), but avoid chilling below 6°C (43°F) to preserve flavor and aroma.
  • Glassware: Use a standard white wine glass with a moderate bowl or a tulip shape. This helps focus Pecorino’s floral and herbal aromas while maintaining its cool temperature.
  • Decanting: Typically not needed. Pecorino is best enjoyed for its fresh, vibrant character straight from the bottle. If you encounter a more structured or older example, a brief aeration of 15–30 minutes can help open up the wine.
  • Aging Potential: Most Pecorino shines within 1–3 years, but quality bottles—especially from Offida DOCG—can develop added complexity over 5–10 years, revealing notes of honey, dried fruit, and minerality.
  • Storage: Store bottles on their side in a cool, dark place at 10–15°C (50–59°F), with 60–70% humidity. Keep away from light, vibration, and temperature swings to preserve both young freshness and aging potential.

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