Picenos EN » Italian Wine

Let’s learn how to taste Passerina

admin — Thu, 22 Nov 2012 10:00:06 +0000

Passerina grapes were once considered unsuitable for wine-making from just one, unblended variety, and this is why it is not so well known. In actual fact, it reveals a very pleasant bouquet and a body that makes it an elegant wine, let’s say almost a lady’s wine. It is crystal clear, straw yellow in colour, often vivid and bright. It reaches the nose with aromas of yellow or white blossom, above all acacia and exotic fruit, such as mango and pineapple. The acidulous heritage, which is typical of the Passerina grape variety, leaves savoury and smooth mineral notes in the mouth, sometimes with hints of green apple.

Let’s learn how to taste Passerina Passito

admin — Tue, 03 Jan 2012 10:00:49 +0000

Out of all the Picenos branded wines, Passerina Passito, made from dried grapes, is maybe one of the most appreciable, in terms of the diversity and assortment of the wines made from the Passerina grape variety but by different producers. In this variant, the processing of the grapes and, even more so the wine’s ageing in barrels, is of crucial importance, which gives it a golden yellow to dark amber colour in the glass. Its bouquet may range from the sweetness of honey to notes of yeast, through to more intense aromas that bring to mind caramel. In the mouth it is full-bodied and velvety and the sweetness leads to delicate notes of honey or, in other cases, of warmer and stronger notes of dry fruit, especially walnut and hazelnut.

Let’s learn how to taste Passerina spumante

admin — Tue, 27 Dec 2011 10:00:26 +0000

This is a less traditional variant of the Passerina grape variety. Historically speaking, the sparkling wine tradition was not so popular although recent experiments have lead to obtaining a good quality product. Each producer may choose to “make it sparkle” with the Italian method or with the classic method; it’s up to you to discover the differences and to decide which of the two you like best. What’s important in terms of its quality rating is that the “Perlage”, or the so-called bubbles in the glass must be as fine and streaming as possible. Its colour will be bright straw yellow; the bouquet will offer hues of yeast or bread crust and the freshness of white blossom, which is typical of the Passerina variety. In the mouth, it will be pleasantly dry and sometimes even slightly tangy.

Let’s learn how to taste Rosso Piceno

admin — Tue, 06 Dec 2011 10:00:18 +0000

Rosso Piceno, and its variant Rosso Piceno Superiore, are two very interesting red wines in view of their structure and the pleasing balance between the tannic and aromatic properties. Take a look at the colour, which is generally ruby red; Rosso Piceno has purplish reflections and the Superior version is an intense ruby red and sometimes even garnet red. Bring it to your nose to grasp the bouquet, where a fruity aroma reigns, especially in the Rosso Piceno version: the winey impact then leaves room for a fruity note, which in most cases is distinctly plum. Rosso Piceno Superiore has on the other hand a more intricate and structured bouquet of dried red fruit. Bring it to your mouth, where the pleasantly full-bodied wine, warm and justly tannic, will reveal hints of jam, spices and sometimes cacao and liquorish.

Let’s learn how to taste Pecorino

admin — Tue, 29 Nov 2011 10:00:11 +0000

If you are tasting Pecorino for the first time ever, then forget about everything you know about white wines. Pour some Perorino into the glass and, before actually tasting it, sniff and sip it with your eyes closed: you will be surprised by the strong sensation of a red wine, where the customary tannins lead to a pleasant acidulous touch. Now, get ready for everything that Pecorino, the most supreme of native Piceno wines, has to tell you. Its colour is straw yellow, sometimes with greenish reflections; its nose reveals acacia blossom and jasmine, often leading to vaguely spicy and warm hints. It is unmistakable in the mouth: it tastes soft, sometimes with hints of citrus fruit, sometimes of Rennet apple, ripe fruit and maybe even liquorish. Pecorino wine reveals itself slowly and if you leave it in the bottle for a few years, it will truly astonish you.

Piceno wines: wines of success

admin — Fri, 28 Oct 2011 10:00:54 +0000

September and October are harvest months, not just for collecting the grapes but also because these are the two months in which the guides of various editors stating the scores, opinions and ratings assigned to the wines commercialized the previous year are issued.

This year was a rather successful one for the Piceno region: several producers were mentioned with excellent ratings in these guides. The ratings were assigned for two aspects in particular: for the quality of the wines and for the historical importance of the wine producer, especially in relation to its focus on the land and to its wine-making excellence.

This is remarkably positive proof of how wine enthusiasts and producers are acknowledging and appreciating Piceno wines more and more.

Each wine to its own glass

admin — Tue, 25 Oct 2011 10:00:35 +0000

Different shaped glasses are used to accentuate and fully enjoy the unique characteristics of different types of wine. First and foremost, disposable glasses, especially paper or plastic ones, are a definite no-no. Glasses should be made of lead crystal or glass in view of their transparency. Let’s take a look at which glass should be used for each type of wine:

for crisp and aromatic white wines, such as Offida Passerina or Falerio, the best type is a stemmed tulip glass, but with slightly wider tapered top, leaving plenty of room for swirling to be able to fully appreciate the bouquet.

for more structured white wines, such as Pecorino, you should use a stemmed tulip glass, whose shape is made to concentrate and reveal the elaborate aromas and bouquet of this wine of many facets.

for young and medium bodied red wines, such as Offida Rosso or Rosso Piceno, the ideal glass is again a stemmed tulip, but with larger bowl and slightly wider than that used for white wine.

for aged red wines, such as Rosso Piceno Superiore, especially if it has been aged in the bottle for a long period, you should use a “balloon” shaped glass to allow the wine more exposure to the air.

for dry sparkling wine, such as Passerina spumante, we recommend the classic champagne flute.

for straw wines, such as Passerina passito, the typical small stemmed tulip glass is the best, with slightly rounded base.

You will notice that we always refer to “stemmed” glasses: this is because it is of fundamental importance to be able to hold the glass without touching the bowl, in order to prevent the wine’s correct serving temperature from being affected by body heat, but also to avoid fingerprints on the bowl, which would compromise the assessment of the wine’s colour and clarity. And so…….. cheers!

The treasures of Piceno: great wines to be discovered

admin — Tue, 18 Oct 2011 10:00:28 +0000

The land of Piceno is a particularly suitable terroir for great white and red wines, which are however still not so well-known by the public. Let’s discover them together:

Falerio DOC is a slightly acidulous, dry and savoury white wine. Its pleasant aromas bring to mind apple and meadow blossom. Thanks to its freshness, it is perfect for fish starters or with the stuffed olives of Ascoli. It is not a long-living wine and is best enjoyed within its first year of life. To fully appreciate this wine, serve at a temperature of 8°-10° C.

Offida Passerina DOC is a white wine with aromas of tropical fruit and white blossom. It is to be enjoyed quite young, possibly within its second year of life. Fresh, with a pleasant aroma, it goes well with seafood courses. Serve at a temperature of 8°-10° C.

Rosso Piceno DOC is a red wine whose grapy aroma is rather strong, along with fruity and floral hints and distinct plum sensation. Dry and smooth, with discreet tannins, it goes very well with soups and boiled meat, local salami and cheese. Serve at a temperature of 15°-16°C.

Rosso Piceno Superiore DOC is a red wine with more distinct aromas and flavours: the aroma is spicy (with hints of liquorice) and the taste of red fruit and jam. Full body and lasting in the mouth, it is suitable to be aged even for long periods. It goes well with complex dishes (even truffles or game). Serve at 16°-18°C in a large red wine glass to fully appreciate its aromas.

Ciauscolo: a traditional flavour meets Pecorino wine

admin — Tue, 27 Sep 2011 10:00:15 +0000

“Ciauscolo” also called “Ciausculo” is a spreadable IGP salami, typical of the Monti Sibillini and of the highlands of Macerata.

Its history mingles with rural traditions of the Piceno region and is indeed famous for the fact that it is spreadable.

It is obtained from a variety of pork cuts, among which shoulder, belly and rib meat, to which a varying amount of lard is added, based on the required final consistency of the salami.

The meat is flavoured with salt, spices, wine, garlic and fennel seeds and then minced three times and finally put in skins to create the typical salami. Ciauscolo is then left to dry and smoked lightly. After just less than a month it is ready to be consumed, even if it is usually left to mature for about 2-3 months.

When cut, Ciauscolo is pinkish red; in addition to its characteristic salami scent, you can also sense smoky hints; its taste is sweet with hues of fennel.

In view of these properties, it can be enjoyed as a snack or as an enticing appetizer, served with a glass of Pecorino that enhances its flavour and pleasantly contrasts its fattiness, leaving a lovely clean sensation in the mouth.

After wine, here come the spirits: Anisetta and Mistrà

admin — Tue, 20 Sep 2011 10:00:52 +0000

The aniseed liqueurs of the Piceno region are known and appreciated throughout Italy. They were created following the need to exploit the alcohol deriving from the residues of the grapes used to produce wine, to which the aromas of this plant of the many officinal virtues are added.

Mistrà, which has a drier and clearly more alcoholic taste, is sipped straight, to fully enjoy the aromas. It is also a very popular flavouring in espresso coffee.

Anisetta has a sweeter taste: it was invented at the end of the nineteenth century by Silvio Meletti, the historic owner of the most famous coffee parlour of the old town centre of Ascoli Piceno. It gives an excellent flavour to desserts and, diluted with water or soda, Anisetta becomes a very enjoyable thirst-quencher and even helps digestion.