When I was a kid in college in Italy, we used to drink the big jugs of Trebbiano d’Abruzzo. Remember those giant bottles with the twine on the outside? Yes, the ones the girls used to put candles in afterwards. I can’t imagine that period in time helped sell the region’s wine as the high-end product it now is.
Fast-forward a couple of decades and it was the region’s Pecorinos—a white varietal—that started getting my attention with their mineral, stone fruit unctuousness. There really wasn’t anything they couldn’t pair with food wise from vegetable-based pastas to every roasted chicken that crossed my path and all the cheese
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