TASTING
Crystal clear with green highlights, though can be more golden from older vines,
Soft, delicate nose, with pleasant hints of acacia and hawthorn blossom.
Delicate and fresh in the mouth it has an excellent acid/structure balance.
It neutralizes the salt and iodine in shellfish and other crustaceans, and is surprisingly good with rich cheese and charcuterie.
WHITE PIQUEPOUL
One of the oldest Languedoc grapes, the Piquepoul has been growing near the Thau Lagoon for centuries. 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 best known Languedoc grapes in his work "Sylve plantarium".It grows in a dry climate, so the end-of-season humidity helps grapes fill out and finish ripening. The grapes grow in loose bunches, are oval shaped and come off easily. That is why, in the olden days, trays were often placed beneath the vines to catch falling grapes !
MATCHING WINE AND FOOD
Picpoul de Pinet is not only splendid with seafood and shellfish as well as other traditional Mediterranean dishes, but also with cheese and chocolate. It’s best drunk young and cool (between 8-10°).
Le Picpoul de Pinet se boit dans l'année qui suit la récolte et doit être servi entre 8 et 10°.
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