Ian D’Agata ’15

Wine is a serious matter in the Marche.

from New Releases from the Marche: Something for Everyone by I. D’Agata
Vinous – July 2015

Ian D’Agata ’15 - Rome

Kerin O’Keefe ’14

Le Marche, (pronounced lay MAR-kay) …
Often translated as “the Marches,” this Central Italian region has it all. Pristine beaches and rugged shorelines hug the sapphire-blue Adriatic. Rolling hills lie covered with vines and olive groves. There are well-preserved medieval towns and cultural centers, wonderful cuisine and great wines.

from Le Marche Travel Guide by Kerin O’Keefe
Wine Enthusiast – March 2014

Kerin O’Keefe ’14 - Boston

Antonio Galloni ’11

.. the most exciting region this year is the Marche, where I was truly blown away by the sheer diversity and pure beauty of what I tasted.

from Exploring the Best of Central and Southern Italy by Antonio Galloni
eRobertParker June 2011

Antonio Galloni ’11 - New York

Ed McCarthy ’03

When one thinks of the Marches, it is always the white Verdicchio that clamours for attention, but the region also produces a number of reds that should not be ignored.

from Seeing red by Ed McCarthy
Decanter January 2003

Ed McCarthy ’03 - New York

Giles Fallowfield ’99

There are many hill-tops capped with extraordinarily well-preserved medieval villages.
Staying amid vineyards and olive groves you get the best of both worlds.
Marinated anchovies, mussels, clams, squid, tail of monk fish..
Olives favoured by the Romans..
The wine quality still has to catch up with the food.

from Italy Forgotten World by Giles Fallowfield
Decanter Magazine April 1999

Giles Fallowfield ’99

Antonio Galloni ’09

These wines from the Marche were among the most pleasant surprises of my extensive tastings of the wines of Central Italy.

from Central & Southern Italy: A World Waiting to be Discovered by Antonio Galloni – Apr 2009

Antonio Galloni ’09 - New York

Robert Camuto ’15

In recent decades, the Marche has undergone a quality revolution with the rest of Italy. But today,
Verdicchio -with its characteristic unctuous mineral feel, high acidity and a bitter -almond kick— is
more popular in Northern Europe and Japan than in the United States, where it has fallen into relative
obscurity, a niche wine represented on better Italian wine lists.

from That’s Verdicchio! by Robert Camuto – Aug 2015
Wine Spectator

Robert Camuto ’15 - New York

Steve Delaney ’15

The countryside of rolling hills and well-tended farms is pocketed with small villages and wild areas, and historical sites as far back as pre-Roman times. The land rises from miles of sandy beaches and tourist resorts along the Adriatic to the central Apennines mountain range.
Surrounded with fresh food products from land and sea, it’s no surprise that there is great eating in the tradition of straight-forward Italian cookery, complemented by the range of regional wines.

from Gems from Italy by Steve Delaney – Aug ’15 on

Steve Delaney ’15 - Quebec

Keith Beavers ’15

Welcome to the edge – the eastern edge of Central Italy, that is. This is the region of Le Marche (Lay mary-Kay) and it is a wine region to be taken seriously, not just because it birthed the founder of one of America’s most famous wine dynasties, Cesare Mondavi. Although sometimes overshadowed by it’s better-known neighbors – Abruzzo to the south, and Umbria and Tuscany to the West – this region produces stellar wine.

from A Guide To The Wines Of Le Marche: Italy’s Hidden Coastal Gem by Keith Beavers – Sept ’15 vinepair.com

Keith Beavers ’15 - New York

Steve Wildy

Verdicchio is one of my favorite white grapes ever. It becomes so interesting and green olivey and briney and super-delicious and versatile. I have one with 10 years of age on it at home in my fridge.

from Food&Wine March 20, 2015

Steve Wildy - of Vetri Family Restaurants - PA

Ian D’Agata ’17

Verdicchio di Matelica .. un bianco eccezionale che ha la struttura di un Borgogna e la freschezza di un Riesling
( Verdicchio di Matelica .. an exceptional white with the Burgundy structure and the Riesling freshness )

Verona, Vinitaly 2017 – During the 50th Anniversary of the DOC Verdicchio di Matelica

Ian D’Agata ’17 - Verona

Tamlyn Currin ’18

I visited the Marche in 2014 and came home with a new love in my life having seen, and tasted, Verdicchio in a whole new light. Throw the raciness of Riesling, the breadth of Chenin, and the seriousness of Chablis across a blank canvas and swirl – you’ll get Verdicchio: salty, powerful, intense, wire-cutter acidity, bitter almonds, cool citrus, and above all, the capacity to age into something quite extraordinary.

from jancisrobinson.com

Tamlyn Currin ’18 - London

Wojciech Bońkowski ’18

About Pecorino …

Crisp like Chardonnay, textured like Pinot Gris and savoury like Loire Chenin Blanc, Pecorino is certainly contemporary.

from Italy’s great white hopes – 16 Sept 18

Wojciech Bońkowski ’18

Martin Lam ’18

About Pecorino …

Pecorinos are quite practical, stylistically, and I don’t think anything else really compares directly to it. It’s managed to distinguish itself. It has its own identity – a profile that’s more floral than mineral.

Martin Lam – Martin Lam Food & Wine Services

from SWA Sommelier Wine Awards 2018

Martin Lam ’18 - London

Raphael Thierry ’18

When I worked with Verdicchio, it was at a Japanese restaurant, pairing them with sashimi. At their best they have a creamy, unctuous texture that’s good with delicate flavours.

Raphael Thierry, Head Sommelier at Street XO

from SWA Sommelier Wine Awards 2018

Raphael Thierry ’18 - London

About cenetr of Italy in General … and Marche is a large part o fit!

Really impressive. The centre of Italy’s not really as popular as the north – it should be.

Elisa Soggia, Sommelier at Kai Mayfair

from SWA Sommelier Wine Awards 2018

Elisa Soggia ’18 - London

Olivier Gasselin ’18

Most Pecorinos we tried today were fantastic value for money.
I think about saffron notes, a little bit of pepper, it should be bright and mineral on the palate.

Olivier Gasselin, Wine Manager Operations UK at Hakkasan

from SWA Sommelier Wine Awards 2018

Olivier Gasselin ’18 - London

Charlie Young ’18

At the lower end, Verdicchio is not more interesting than Pinot Grigio.
But you do see some premium cuvées, and the good examples of those really stand out.

Charlie Young, Director Vinoteca

from SWA Sommelier Wine Awards 2018

Charlie Young ’18 - London

Emanuel Pesqueira ’18

About Pecorino …

Pecorino is a delicious grape than needs to be explored more. Good with seafood, great as an aperitif. You can sell a glass for £8 or £9. It’s a grape that gives great value for money and cash margin.

Emanuel Pesqueira, Food and Beverage Operations Manager at Crowne Plaza Hotel

from SWA Sommelier Wine Awards 2018

Emanuel Pesqueira ’18 - London