Picpoul de Pinet is Languedoc's amazingly crisp and dry wine made from the ancient local grape variety called Piquepoul—often translated as lip-stinger—which has been grown near the Thau lagoon for centuries, and which is noted for its acidity and lots of bright, fresh flavors.
Wines made with 100% Piquepoul are crystal clear with green highlights, bright and buoyant, invigorating and refreshing with enough texture, fruit, floral fragrance, and a nice clean finish. Picpouls are best enjoyed young and well-chilled. They're a perfect match to any fish and seafood, especially shellfish and other crustaceans, but also some traditional Mediterranean dishes, rich cheeses, and charcuterie.
Serve with
Moules farcies
Moules farcies is a French dish in which mussels are stuffed and baked or grilled. The dish is prepared with mussels, butter, parsley, garlic, shallots, black pepper, ... Read more
Moules à la marinière
Moules à la marinière is a classic French dish that consists of mussels cooked in cider or wine-based sauces. The dish is typically made with shallots, garlic,... Read more
Bouillabaisse
This traditional Provençal fish soup (and stew) originated in the 18th century when it was first concocted by Marseillaise fishermen, who would prepare it ... Read more
Carbonara
The carbonara we know today is prepared by simply tossing spaghetti with guanciale (cured pork jowl), egg yolks, and Pecorino Romano cheese. Despite ... Read more
