Same name as the cheese, and guess what, it goes bloody well together. Floral and crisp yet lightly honeyed. So good, Forza!
From The Natty Boy
A lovely organic estate in the Marche region of Italy's Adriatic coast that's been operating since the 1970's. The estate vineyards are blessed with decent altitude, meaning that even in the hot summer months they benefit from cooler nights, allowing the grapes to preserve their natural acidity and freshness. Pecorino is a native variety to central Italy, one of those which really fell out of circulation on the international market and led to producers planting a load of more popular varieties such as Chardonnay and Pinot Grigio in order to sell more. Fortunately this process has pretty much gone full circle and the native varieties are getting their place in the sun back. Naturally aromatic, with bright acidity and a diverse fruit/nut flavour profile, Pecorino has a lot going for it. This was fermented and matured in barrel, which has added a lovely creaminess to the texture, which is still ably handled by the acid profile. Citrusy and pear flavoured, I really liked the nuttiness/peppery spice that came through on the finish as well as the faint sea spray character. This is a relatively coastal region, and the wine goes so well with seafood. We were having risotto so some went into that and it worked a treat.