Pecorino is a light-skinned wine grape used in Italy's eastern coastal regions. It is most notably used in Marche and Abruzzo to produce dry, mineral-scented wines. A classic Pecorino-based wine is straw-yellow in color and has an elegantly floral bouquet of acacia and jasmine, sometimes spiced with a faint hint of licorice. As a blending component, the variety's most common partners are Passerina and Trebbiano.
Although Pecorino's relatively low yields make it less popular among winegrowers than high-yielding Trebbiano, its complex aromatic profile and ability to ripen early have earned it a continued presence in the vineyards of central and eastern Italy.
The name Pecorino is perhaps more widely associated with Pecorino cheese, which is made from ewes' milk (the word means 'little sheep'). Quite how the grape variety came to be named as such is not clear, although there are various folk etymologies. Pecorino cheese is, coincidentally, a surprisingly good food match for Pecorino wine.
Synonyms include: Arquitano, Pecorina Arquatanella, Mosciolo, Vissanello.
Food matches include:
Europe: Zuppa di mare (seafood soup); pecorino cheese and walnut bread