Semillon and Pecorino
Lemon, herbs, a saline edge.
Two lean, savoury whites: Hunter semillon from New South Wales and pecorino from Abruzzo.
What Semillon and Pecorino tastes like
Lemon, herbs, a saline edge. Body: light. Acidity: very high.
Where Semillon and Pecorino comes from
Semillon is a classic of the Hunter Valley in New South Wales and of Bordeaux, where it is blended with sauvignon blanc. Pecorino is a separate grape from Abruzzo and Marche in central Italy.
Styles to look for
Hunter semillon is picked early, unoaked and low in alcohol. Young it is lean and lemony; with age it turns toasty and honeyed. Pecorino is fresh and herbal with a saline edge.
Food it suits
Oysters, grilled fish, salads, light pasta and fresh cheeses.
How to serve it
Serve chilled, around 8 to 12°C. Fuller whites sit at the warmer end so they keep their flavour.
Worth knowing
Pecorino the wine shares its name with the cheese, but they are unrelated. The grape is said to be named after the sheep, pecora, that grazed near the vines.
Check the menu at your venue
Wine lists change with the season and the supplier, and each venue pours its own. Check the menu before you go, or ask your waiter what is open by the glass.
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Frequently asked
What does Semillon and Pecorino taste like?
Lemon, herbs, a saline edge. Body: light. Acidity: very high.
Where does Semillon and Pecorino come from?
Semillon is a classic of the Hunter Valley in New South Wales and of Bordeaux, where it is blended with sauvignon blanc. Pecorino is a separate grape from Abruzzo and Marche in central Italy.
What food goes with
Oysters, grilled fish, salads, light pasta and fresh cheeses.
How should Semillon and Pecorino be served?
Serve chilled, around 8 to 12°C. Fuller whites sit at the warmer end so they keep their flavour.
