Pecorino cheese and wine have much in common. They were born from the same necessity – preserving the raw material. In fact, much like grape juice, milk is preserved in a different state through the transformation, alcoholic fermentation and curdling process.
Combining wine and cheese is something that must be experienced, but what is the basic principle to apply in order to avoid mistakes? Each era has chosen the right combinations taking into account the prevailing fashions of the time, but there are no hard and fast rules. No one has been able to demonstrate a general law: more geometrico demonstrata. As the master Luigi Veronelli said, “The best rule of combination is to go against the rules”. Or, we could add, as suggested by Oscar Wilde, “Rules are made to be broken”. Wine tasting courses always try to teach the correct technique for correctly combining wine and food. Each food and each wine acquires the flavor of the substance that accompanies it and that determines its key flavors: sweet, savory, tart, bitter. The wine must be combined with these flavors and must soften, sweeten, cleanse or balance the food in such a way that our taste buds fully perceive the characteristics of the flavors. For a correct balance of flavors, the pairing must be made by contrast. Foods with strong and complex flavors, or delicate flavors, must be paired with wines with the same characteristics. Foods with a long cooking time should be paired with an aged wine. Tart flavors are strengthened by bitter or salty flavors and are softened by sweetness. Bitterness is strengthened by salt and tartness and balanced by sweetness. Sweetness is balanced by salt and softened by bitter and tart flavors. Saltiness is softened by sweet flavors and enhanced by bitterness and tartness.
On the subject of wine pairings, Luigi Veronelli said, “Identifying cheese and wine pairings is a difficult task and is not without its risks; each cheese deserves a detailed discussion since it best enhances and is best enhanced by a particular wine”.
Suggestions:
Fresh Pecorino Biancosardo, Nuraghino – Fresh, fragrant and light white wines;
Pecorino Brigante, Tamburino – Light red wines with intense aromas and lightly tannic or dry rosé wines with a light freshness and subtle flavors;
Pecorino Santa Teresa, Pastore del Tirso – Young red wines with a strong aroma, fresh flavor and lightly tannic;
Matured Pecorino Medoro, GranPecorino, Pecorino with black pepper, Salted ricotta – Well-bodied, mature and fragrant red wines with pronounced tannins;
Pecorino Regno di Sardegna, Fiore Sardo, Pecorino Romano – meditation wines and straw wines;
Capretto – Fresh, light and fragrant white wines or rosé wines;
Capra Sarda – Mature, fragrant and tannic red wines.

F.lli Pinna Industria Casearia S.p.A – Via F.lli Chighine,9 – 07047 Thiesi(SS) Italy – Telefono 079886009  Fax 079 886 724 | P.IVA n.00061150900

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