It’s why snorts and laughter ensue when I recommend one white wine in particular that has experienced a less than a prestigious following; well, as one would expect, you might understand how certain wines bear the burden of namesakes. You may already know it, but on a dissimilar note, it’s one that claims the same title as a very well-known block of fermented milk which is found in almost every supermarket or local Trattoria. There are some variations, but the two most popular are from Rome and Tuscany. “Pecorino....” I say it with an almost nonchalant attitude, but it has all the comedic intent that most people tend to handle with this statement: “Um...cheese Wine? Seriously...what is it?” Sorry for the letdown, but the fact remains, it doesn’t have anything to do with curds, whey, or casein proteins.
It has a role as one of the wines found in Italy’s Marche region, but has had little success with would-be drinkers of every other white varietal that exists just about everywhere else. It’s a little on the rustic side, with those imitable sweet tarragon notes, dominated by peaches and the baskets in which they were carried, See: “woodsy.” Think of it as a white without semblances of apples, butter and that breadth of toast and spice. Quite frankly, It’s like a stone fruit packed with herbs and honeycomb. Though not set to explode, it should...I mean, there’s no harm right? Of course I mean this figuratively, but there’s no pain in imagining it.
Velenosi Offida is one of the more exciting producers as I digress to mention that I was once cleared-out of an entire stockhold of their product. That’s good publicity for them, and bad news for me as I contemplate whether or not I’ll see it again in my lifetime. Not that it’s of lower allocation, but there’s a considerable appeal to this type of thing when you have customers who know when they have a specialty on their hands, and they buy it by the palette. I would sooner recreate the appeal and buy a case myself, but, hey...when able, I get it for free. Don’t judge me on it, but I find myself with some delicious burdens and Pecorino has been one of them.
I honestly say, if you happen to like cheese enough to pair it with something of similar pedigree, then you might have a point. Both the grapes and the curds themselves come from completely different regions, but somehow, their end products act as complimentary foodstuffs which are still highly interpretive. I would welcome any person to say they do receive a hint of formaggi here and there, but with Pecorino, I really don’t. Anyone can divulge on the quality of the wine and spread some info on it, but I would not go as far to chuckle about it’s nomenclature.
Heh...I’m still waiting for Taleggio, or Grana Padano to become a grape one day.
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