Facts about Picpoul de Pinet
By irishherault, irishherault.wordpress.com
March 28, 2011
A bright and pleasantly acidic, tart, refreshing white wine, Picpoul has been called the Languedoc’s equivalent to Muscadet. Like Muscadet, it is made from grapes grown near the sea.
But let’s try to stop comparing it to other things. Picpoul is great in its own right, and one of the Languedoc’s best-kept secrets.
Here are some facts about Picpoul:
1. The name: “Picpoul” (or Pique poule) means “lip stinger” in Occitan, referring to the acidity in the grape must before it is fermented. Simple wine, but the full appellation name is a real mouthful. “AOC Coteaux du Languedoc, Picpoul de Pinet”. Picpoul was awarded the AOC classification in 1985.
2. The grapes: white is the most common, though both blush and black grapes are to be found. As early as 1618, the botanist J.B. Maniol cited Piquepoul as one of the six finest grape varieties in the Languedoc in “Sylve Plantarium”.
3. Colour: crystal clear with green highlights, though more golden from some older vines.
4. Nose: soft, delicate, with hints of acacia and hawthorn blossom. Its aromas are very citrus – grapefruit, fresh lemon zest, a touch of pineapple on the finish.
Or as one producer puts it: “Le Picpoul fait apparaître des arômes de fleurs blanches et d’agrumes, de la finesse et de l’onctuosité, une trés bonne longueur en bouche.”
5. Goes well with: fish, shellfish, oysters on a hot summer’s day. It neutralises the salt and iodine in crustaceans, and is excellent with other traditional Mediterranean dishes, rich cheese, charcuterie and even chocolate.
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