Casalbordino Pecorino

Casalbordino Pecorino is a white wine from Massachusetts, named for the Pecorino grape, an Italian variety best known from Abruzzo and the Marche. The listing doesn't give a vintage, alcohol level or tasting notes, so the profile below is what Pecorino-style whites usually deliver, not a measured description of this bottle. Expect a dry, medium-bodied white with citrus and orchard fruit such as lemon, green apple and pear. There is often a light herbal or white-flower note, and the variety has a reputation for fairly firm acidity and a slightly savory, mineral finish. Pecorino is rarely oaked, so expect a clean, fruit-driven wine with no vanilla or toast. Because of that acidity, this style works well with food. It suits shellfish, grilled or baked white fish, fritto misto and lemony roast chicken. It also pairs with spring vegetables such as asparagus, peas and artichokes, and with young cheeses like ricotta, fresh mozzarella or a mild aged pecorino. The acidity cuts through olive oil and fried foods, and herb-heavy dishes with basil, parsley or thyme echo the grape's green notes. Very spicy dishes and heavy cream sauces tend to overwhelm a wine of this build. Serve it well chilled, around 8 to 10°C (46 to 50°F). That means a couple of hours in the refrigerator, then a few minutes on the counter if it has been in there for a long time. Too cold and the fruit goes quiet. Too warm and the acidity can feel sharp. It doesn't need decanting. Pour it straight from the bottle into a standard white wine glass with a moderate bowl, which concentrates the citrus and floral aromas without letting them fade. Treat it as a drink-now bottle. Wines in this style are made for freshness, and most are at their best within a couple of years of release. Cellaring is unlikely to add anything, so open it while the acidity is lively.