WTN: Cheerio Tiberio!

[Jenise]

Dale's frequent mentions of Tiberio over the years piqued my curiosity so I picked up these two a few months ago. I drug them over to my brother's house on Sunday with a dish of artichokes that I'd quartered/de-choked/braised/grilled then marinated for two days with a lot of red wine vinegar.

2023 Tiberio Pecorino Colline Pescaresi IGT
My first-ever Pecorino. Deep yellow, looks like extra skin contact. On the palate it's surprisingly concentrated and dry for a young Italian white with chalky notes of yellow apple skin, lemon, herbs (sage?) and raw almonds. Tannins and salinity line the finish. I liked it--I think--but, situationally, it was a mistake. It's a food wine and did not bring that sunny-afternoon/patio refreshment joy that young Italian whites usually deliver. The boys didn't like it.

2024 Tiberio Cerasuolo d'Abruzzo Montepulciano
Pale rusty red. On the austere side, did not have the exuberant fruit Mark Lipton noted back in December. That said the dry, cranberry-ish fruit was a great pairing with the artichokes! I definitely preferred this to the white.

I rather enjoy Pecorino - it's named after the Italian word for sheep — "Pecora" — that feed off the golden grapes. The wine is not that 'baaaad' at all - we have an inexpensive example in BC stores.

While I enjoy it and buy occasionally. the Pecorino is likely my least favorite of the "basic" Tiberio bottlings. The Cerasuolo and Trebbiano are the outstanding values.

[Jenise]

I rather enjoy Pecorino - it's named after the Italian word for sheep — "Pecora" — that feed off the golden grapes. The wine is not that 'baaaad' at all - we have an inexpensive example in BC stores.

Well, as I said, I'd never had a Pecorino before and I bought this one to check that box. I have no idea how typical it is of the grape, but I've shared a lot of bottles with you and doubt you'd find this any more attractive than we did. Not sure what I think a good food pairing would be.

Dale, thanks for the advice on the trebbiano. That's a grape I love.

I'm a fan of the Tiberio wines too, with the Cerasuolo d'Abruzzo one of my favorites of the entry level wines. We don't seem to get the higher level wines here, which is a shame, as I'd love to try them - they seem to get a lot of love from many people.

Well, as I said, I'd never had a Pecorino before and I bought this one to check that box. I have no idea how typical it is of the grape, but I've shared a lot of bottles with you and doubt you'd find this any more attractive than we did. Not sure what I think a good food pairing would be.

Jenise, a good friend who is an amazing cook always adds some Pecorino to his bolognaise sauce!

[Jenise]

Bob, are you sure that's wine and not cheese?

Yup wine.