By Dwight Casimere
Spring is just around the corner, and there is no more perfect wine to celebrate the season than Nestore Bosco 2021 Pecorino Colline Pescaresi IGT, made from 100% local Pecorino grapes grown in the hills above Italy’s Adriatic Sea. This is one of the premiere wines of Abruzzo.
Legend has it that the sheep would feed on the vines on their way to market, and that is exactly where the word ‘pecorino’ comes from. It means ‘sheep’ in the local Italian dialect.
The name is not without some historical merit. In ancient times, the sheep would make their way through the Abruzzo region on the ‘transumanza’ (livestock movement) to the livestock market in Puglia. According to legend, the sheep would eat the grapes along the way for sustenance. Again, according to legend, the grape growers would give the sheep herders gifts of local cheese and thus derived the name ‘Pecorino’ for the grapes, the cheese and the wine. True or not, it’s a lovely legend! Visit nestorebosco.com/en for more.
No doubt you have heard of Pecorino cheese, and the local hams, which are flagships of the region, but there is little familiarity with the wine, which is quite extraordinary.
The Italians like to have their wine with food, and that is how best to enjoy this wine. I had it with fresh, handmade linguine and a light sauce made with Basil leaves, lemon and olive oil when I was last in the region a few months ago. It is also terrific with fresh seafood, such as a fresh Branzino stuffed with herbs or salmon steaks drizzled with olive oil and fresh rosemary or sage.
There are hints of orange blossoms, lemon zest and jasmine tea in this infinitely refreshing wine. Salads love it, as do an assortment of fresh cheeses, hams and salamis. The flavor combinations are endless. I would even venture into sushi and sashimi with hand-grated wasabi and ginger or ceviche with lime and shredded chili peppers.
Asian and Indian cuisine or Spanish Tapas are welcome international visitors. I opened a can of white anchovies and tried them with this wine along with some olives and pickled peppers. It was a fantastic flavor voyage!
I’ve even tried it with Ricotta with Balsamic and honey over figs, prunes, or grapes as a somewhat ‘savory’ dessert with Biscotti. Trust me, it’s a marvelous and imaginative pairing.
For dessert, Tiramisu, Pistachio gelato or Neapolitan ice cream with some ladyfingers are other candidates for perfect pairings. As you can see, the combinations are endless. Visit nestorebosco.com/en for more.