A wine with an extra dimension. Made with organic grapes, it starts out feeling almost oxidized, but this is typical of pecorino, whether or not it has been macerated on the skins for a while. This grape has an added dimension of flavor, also suggestive of spirits or fortified wines. The wine is best paired with umami foods, foods with substance and flavor such as chicken or very hearty fish like black bass, or with dishes containing mushrooms, beans and other legumes, olives and similar complex flavors. The wine is more hearty than fruity, and its acidity gives it a lasting, succulent finish.

Recommended for typicity and body: 90 — BSE

WHO: CantinArte

WHAT: 100% pecorino

WHERE: Abruzzo, Italy

HOW MUCH: $26 (media sample)


About The Author

Becky Sue Epstein
International Editor

Becky Sue Epstein is Palate Press’s International Editor. An experienced writer, editor, broadcaster, and consultant in the fields of wine, spirits, food, and travel, her work has appeared in many national and international publications including Intermezzo Magazine, Fine Wine & Liquor, Art & Antiques, Luxury Golf & Travel, Food + Wine, www.wine-pages.com and Wine Spectator. She began her career as a restaurant reviewer for the Los Angeles Times while working in film and television. Epstein is also the author of several books on wine, spirits, and food, including Champagne: A Global History; Brandy: A Global History, and Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira, and Marsala.

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