WTN: A Pecorino that's not at all cheesy...

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WTN: A Pecorino that's not at all cheesy...

Postby Mike Filigenzi » Wed Nov 08, 2006 1:22 am

'03 Poderi Capecci Offida Pecorino, 'Ciprea'

My first experience with this grape. According to the back label, Pecorino is the grape that is "recognized as the ancestor of all white pinot varietals". It was apparently thought extinct until re-discovered in the '70's. Offida is the DOC.

13% alcohol, 100% Pecorino. Somewhere in the $15 - $20 range.

Deep lemon-yellow color. Aromas are floral and herbal rather than fruity and lead one to expect an acidic, minerally wine. This is only partly the case. There is plenty of acidity and some mineral character but the wine is not at all lean. Instead, it's nutty and almost oily in texture. After sitting overnight in the fridge, this subsides a bit and the wine is closer to tasting as taut as it smells.

Overall, this is a decent and interesting quaff. Not profound but not your run-of-the-mill white either.

Mike

"An expert is a man who has made all the mistakes which can be made, in a very narrow field" - Niels Bohr
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Re: WTN: A Pecorino that's not at all cheesy...

Postby Bill Hooper » Wed Nov 08, 2006 1:45 am

I've tried the Agriverde 'Riseis' Pecorino d'Abruzzo and was equally interested then underwelmed. Give me the cheese anytime.


Prost!
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Re: WTN: A Pecorino that's not at all cheesy...

Postby Rahsaan » Wed Nov 08, 2006 4:27 am

Nutty and oily yet acidic and mineral certainly doesn't sound boring.

Maybe it "blossoms" even further with age :)
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Re: WTN: A Pecorino that's not at all cheesy...

Postby Mike Filigenzi » Wed Nov 08, 2006 7:23 pm

It's listed as a wine for early consumption by a website or two I checked, but the wine was pretty good after two days opened and in the fridge, so.....?

Given the price, I may throw a couple in the basement and see what happens.


Mike

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