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Pecorino might just be our fave white atm. Sadly, there’s not much of it to go around and from being virtually unknown 10 years ago, it has become incandescent and top examples retail for up to $350 a bottle - not bad for an obscure white wine! Pecorino is an ancient grape which produces crisp dry whites with excellent structure and acidity, aromatics of stonefruit, citrus, herbs, salinity and minerality. The Mazzarosa Pecorino is grown in the Colline Teramane sub region of Abruzzo which is considered the best site for Pecorino production in Italy. It will appeal to Riesling, Pinot and Chardonnay drinkers alike. This particular example is magnificent. In addition to the previous descriptors, we found green tea, green apple and voluptuous texture.
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Right, we need two bottles of wine for this recipe. One to cook with and one to drink. They say that you should only cook with what you drink but in my opinion, I defo don't use what I drink to cook. Granted, if I was in a high-end restaurant, I'd probably be refining my cooking a lot more but the truth is I ain't so let's focus on the drinking wine.
There is nothing better than a cooler evening, a bowl of Wild Mushroom Risotto and a bottle of pinot in hand. Well, the glass in hand but the bottle pretty close to hand too. It's a cracking match. This week thanks to my buddy Dan at winedirect.com.au, I am sipping a Picardy Pinot Noir. This Pinot comes out of Pemberton in WA. In fact, it's my first Pinot from WA. Thanks Dan, you gave me my first.
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