The Pecorino grape is not to be confused with the well-known Italian cheese of the same name. This variety of grape, native to Italy, is increasingly appreciated by wine enthusiasts for its distinctive character and uniqueness. Pecorino is predominantly grown in the Marche and Abruzzo regions of central Italy, but it can also be found in the surrounding areas of Lazio, Umbria, and Tuscany.
For a period, this grape was close to extinction due to its low yield and the increased cultivation of high-yield grapes. However, in the late 20th century, it was rediscovered and revived, and it has since gained a strong following.
The name "Pecorino" translates to 'little sheep' in Italian, and it is believed that the grape was named so because sheep in the area would often eat the grapes while moving through the vineyards. Its bunches are small and cylindrical in shape with small, round, golden yellow berries.
Pecorino wines are typically crisp and medium-bodied, with a mineral touch. The nose is often filled with floral scents, particularly of acacia and jasmine, alongside fruity notes of green apples and pears. Often, a hint of anise can be detected. Despite its inherent high acidity, Pecorino tends to yield a relatively full-bodied wine with a solid structure.
These wines pair exceptionally well with seafood, particularly shellfish, due to their acidity and mineral qualities. It also goes well with the traditional cheese named Pecorino, making for an interesting play on words. From almost disappearing to now being a beloved variety, the Pecorino grape truly represents a fantastic comeback story in the world of viticulture.
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