Fecerunt Pecorino

Fecerunt Pecorino is a white wine from Esplanda, made in Massachusetts from Pecorino, a grape native to central Italy's Marche and Abruzzo regions. It is not the cheese of the same name. The label doesn't give a vintage, alcohol level or cellar notes, so what follows describes how Pecorino typically behaves and what to expect, not a measured profile of this bottle. Pecorino is usually dry and medium-bodied, with brisk acidity and a texture that feels fuller than its light color suggests. Expect citrus and orchard fruit such as lemon peel, green apple and pear, often with a herbal or sage-like edge and a mineral, slightly saline finish. Oak is rarely a feature in this style, so look for a clean, crisp profile. A Massachusetts growing season is cooler than the grape's Italian home, which may push the fruit toward the tart, citrusy end. Treat that as an expectation, not a guarantee. With that acidity and savory streak, it suits food better than most simple white wines. Try it with steamed or fried shellfish, grilled white fish, a lemon-dressed seafood salad, or pasta with clams. It also works with fresh goat cheese, young sheep's milk cheese, and vegetable dishes built on asparagus, fennel or peas. Spicy or heavily sauced dishes will overwhelm it. Serve it well chilled, around 45 to 50°F, which keeps the acidity bright without muting the aromas. It doesn't need decanting. A standard white wine glass with a moderate bowl is ideal for gathering the herbal and citrus aromas. Wines in this style are generally made to drink young and fresh, so plan to open it within a year or two instead of cellaring it.