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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