WTN + Q: A new grape to me, Pecorino

• 2007 Citra Palio Pecorino Terre di Chieti IGT - Italy, Abruzzi, Terre di Chieti IGT (8/15/2008)
  8,69€; 13% abv; 100% Pecorino, a grape I hadn't heard of before. Light as water. Slightly salty, rather neutral and melony scent; refreshing, mineral, moderately light. Fun wine though nothing special.

Posted from CellarTracker

Winegrape Glossary mentions a red Pecorino, but what is this white one? I've never heard of it before.

Marks & Spencer (UK supermarket) stocks a white Pecorino -- quite serious...

from Azienda Agricola Contesa, Colline Pescaresi IGT

There's quite a few Pecorinos listed on Cellartracker -- all white, no reds. Jancis calls it a white variety. WGG says it is a red in Puglia but I didn't come across it when I was in Puglia earlier this year, of either colour.

I tried an '05 San Savino from Marche last year. Interesting grape. I did a little research and the white version (I've never seen a red) is said to be an ancestor of Pinot Blanc and Pinot Gris. Mine was a fuller wine than yours with a medium body and decent acidity.

Amazing how many different varieties are hidden in all those Italian vineyards.

Winegrape Glossary mentions a red Pecorino, but what is this white one? I've never heard of it before.

The Pecorino I've come across is definitely white. It is not too unusual in the southern part of the Marche, in particular around the little village Offida, and can also be found in Abruzzo. Several of the ones I've tasted have been quite good. Definitely with more guts and character than the omnipresent and boring Trebbiano. Cocci Grifoni in Offida makes a good one.
Cheers,
Anders

Thanks for the additional info! Now I am curious about the red Pecorino mentioned in the WGG - does it exist at all, since no one has come across any?

-O

I'm beginning to doubt the existence of a red Pecorino too, in particular since I've noted some doubtful entries in the WGG previously. I've tried googling extensively for any notion of a red Pecorino without success. However, it is a bit hard to extract the vinous hit from all the ones related to cheese... Talk about bad signal to noise ratio!
Cheers, Anders

I wonder if the cheese is a good match for the wine? I'll have to try sometime.

BTW we had a very nice Greco di Tufo for dinner tonight. I'm seldom unhappy with opening an Italian white.

I wonder if the cheese is a good match for the wine? I'll have to try sometime. BTW we had a very nice Greco di Tufo for dinner tonight. I'm seldom unhappy with opening an Italian white.

Dan, I agree with you with the exception of Corvo, and that has never impressed. The wines like Greco and Fiano are rising in price to a level tht so will out distance my wallet and I will be sad to no longer be able or afford to drink them.

Bob,
The horrible exchange rate can't last forever. They won't be the steals they once were, but the quality is up and they'll never reach the cost levels of Burgundy.

Bob,
The horrible exchange rate can't last forever. They won't be the steals they once were, but the quality is up and they'll never reach the cost levels of Burgundy.

Good point about the exchange rate Dan, I just hope I am still around to take advantage when the big pendulum swings back the other way.

For me the cheese is always better than the wine. You have to be careful when buying whites from Italy -most have the tendency to bore. IMO.

Cheers,
Bill

I suspect the red Pecorino mentioned in the WGG is Pecorello, a grape which may be included in the DOC Savuto of Calabria (up to 25%). At least, that's how I understand "Guida ai vitigni d'Italia" (Slow Food Editore) and "Tutto vino: guida completa ai vini d'Italia" (Demetra / Giunti Editore). The former book says explicitely that it has nothing to do with the white (green) grape from Marche and Abruzzo. A synonym is mentioned: Pecorello di Rotigliano.

The Arquinato and Vissanello synonyms mentioned in WGG both seem to refer to the white grape, the true Pecorino. Other synonyms are Pecorina Arquatanella, Uva Pecorina, Uva delle Pecore, Dolcipappola and Norcino, according to the Slow Food publication.

Your explanation sounds probable to me, Jan-Tore. Thanks for the extensive information. Italy never ceases to fascinate with all those local grape varieties that are still cultivated on the different regions.
Cheers,
Anders

For me the cheese is always better than the wine. You have to be careful when buying whites from Italy -most have the tendency to bore. IMO.

Cheers,
Bill

Bill, I bet you want a LOT of acid in your white wine. I love a number of the whites from souther Italy including the Fiano di Avellino, and the Greco di Tufo. There are lots of other good ones, but those I can get here and they are favorites. Too bad though that given the weak dollar, they are now around $25 per. BTW, while these wines don't approach the level of acid found in NZ SB, or OZ riesling, they still have enough acid to keep them refreshing and interesting.

For me the cheese is always better than the wine. You have to be careful when buying whites from Italy -most have the tendency to bore. IMO.

Cheers,
Bill

Bill, I bet you want a LOT of acid in your white wine. I love a number of the whites from souther Italy including the Fiano di Avellino, and the Greco di Tufo. There are lots of other good ones, but those I can get here and they are favorites. Too bad though that given the weak dollar, they are now around $25 per. BTW, while these wines don't approach the level of acid found in NZ SB, or OZ riesling, they still have enough acid to keep them refreshing and interesting.

I don't think it's just the level of acid. Plenty of whites from the north of Italy with plenty of acidity but also neutral and uninspiring flavors.

Of course there are always exceptions (and many of them).

J-T, good to see you in these parts as well! As always, you provide a good explanation. Maybe since it hosted on WLP, Robin can get the authors of the WGG to look into it?

-O

Bill, I bet you want a LOT of acid in your white wine. I love a number of the whites from souther Italy including the Fiano di Avellino, and the Greco di Tufo.

Indeed I do Bob! The only thing that's more fun than bashing Italian white wine is bashing Spanish whites! Of course you are right though. Some of the finest and most interesting wines I've tasted of any hue come form Alto Adige or Friuli (and the Northwest of Spain has plenty of interesting whites too.) What the southern Italian whites lose in latitude, they make up for in altitude (especially in Campania -I really like Greco di Tufo.)

For wines like Pecorino, it isn't even a matter of delicate flavors. I'm absolutely mad about such (what some others might perceive as bland) vines as Silvaner and Chasselas. I just find more character in these than in most of Italy’s offerings.

BUT, you can keep your NZ SB and OZ Riesling! I prefer my whites Northern European.

Cheers,
Bill