Scents of hazelnuts, lemon, and pear. A touch creamy with flavors of spice, lemon, and toast.
Very attractive, deep yellow clear in the glass. Nondecript nose. Some kind of a "stony" aroma. Very lightweight in the palate. No noticeable fruit. Slight bitterness. Somewhat tart. Effervescent around the edge of the tongue, US$12.99 at Total Wine.
External Reviews for Saladini Pilastri Pecorino Offida Pecorino
The 2008 Pecorino reveals a touch more body and richness than the Falerio in its ripe yellow peaches, flowers and minerals. The intensity here carries all the way through to the round, generous finish. Anticipated maturity: 2009-2011.
Saladini Pilastri was the first winery in the Piceno area to achieve the prestigious Tre Bicchieri award from Gambero Rosso, Italy's wine bible. This wine has a beautiful floral nose, and flavors of melon and papaya. It is medium- to full-bodied, with bright acidity and has a green apple finish. It would pair well with Italian cheeses such as Pecorino Romano, or entrées such as linguine and clam sauce.
Zesty flavors of melon, pear, and citrus fruits ride on a medium-bodied frame in this 100% Pecorino wine. It's not made from cheese, but instead a rare grape varietal of the same name. This wine has become a sensation since its introduction and over-delivers at this price-point.
Most of us know Pecorino as the hard, piquant Italian cheese we grate on our pasta. It is made from the milk of ewes, for which the Italian name is pecora and, in the diminutive, pecorino or "little sheep." It is also the name of a little-known white grape variety, indigenous to the central Italian regions that border the Adriatic Ocean, most notably The Marche. For more than a thousand years, in the city of Ascoli Piceno near the southern border of The Marche, the descendants of Count Saladini Pilastri have been among the region's most esteemed producers. The D.O.C Offida, only recognized in 2000-2001, takes its name from a village, nestled in gently rolling hills and valleys between the Adriatic and the Appenines, where the ocean breezes temper the climate. But there is nothing sheepish about the wine Pecorino produces here. It captivates with spicy, floral aromas followed by juicy flavors of quince, citron, Asian pear and cantaloupe, and hints of other tropical fruits that your own imagination can suggest. Medium- to full-bodied, it is a luscious mouthful with a succulent and lengthy finish and acidity lively enough to keep it from becoming "cheesy." Try with chunks of its eponymous cheese or risotto with shrimp and arugula. Don't be b-a-a-shful or let anyone pull the wool over your eyes: this is one of Italy's newest white wine secrets. Ewe'll find yourself coming back for it again and again.
The 2010 Pecorino is an attractive, inviting white. It could use a little more varietal expression, but is quite pretty all the same. Anticipated maturity: 2011-2013.
Beautiful floral nose and flavors of melon and papaya. Medium- to full-bodied with bright acidity and a green apple finish; it would pair well with Italian cheeses or linguine and clam sauce.
This delightful wine from Offida, an official wine appellation of the northern part of the Marche region of Italy, is made from the Pecorino grape, an early ripening white wine grape. The brilliant yellow wine has floral and juicy pear aromas. It is bright, crisp and juicy with lemon and pear flavors, medium-body, bracing acidity that cries out for food, and a smooth finish. Serve this delicious wine with vincisgrassi, lasagna, grilled fish, stuffed veal breast or cheese.