AOC Picpoul de Pinet

History of the AOC Picpoul-de-Pinet

Established in the heart of Languedoc, near the Thau Lagoon, AOC Picpoul-de-Pinet has a rich viticultural history spanning several centuries. Recognized as an AOC since 1987, the white wines from this region have always been prized for their freshness and their ability to pair well with local seafood. Highlighting its star grape variety, Piquepoul Blanc, AOC Picpoul-de-Pinet has gradually gained recognition beyond the borders of Languedoc, attracting many enthusiasts of fresh and accessible white wines.

Climate and Terroir of the AOC Picpoul-de-Pinet

• Climate: AOC Picpoul-de-Pinet benefits from a typical Mediterranean climate, characterized by hot, dry summers and mild winters, influenced by the proximity to the Mediterranean Sea.
• Soils: The soils are primarily composed of limestone and schist, providing ideal drainage for the vines and contributing to the wines' notable minerality.

Piquepoul Blanc: The Emblematic Grape of AOC Picpoul-de-Pinet

Piquepoul Blanc, a native white grape variety, is the soul of the AOC Picpoul-de-Pinet appellation. It imparts the wines with their characteristic acidity and freshness, distinguished by aromas of white flowers, citrus, and sometimes iodine notes, reflecting the maritime influence of the terroir.

Style of AOC Picpoul-de-Pinet Wine

• Appearance: Pale yellow color, bright with green highlights.
• Aroma: The aromas are centered around lemony, floral notes, often with a mineral and iodized hint typical of the region.
• Taste: The palate is lively and alert, driven by refreshing acidity. This freshness is complemented by a pleasant roundness and a mineral, saline finish.
• Serving Temperature: 8°-10°C
• Aging Potential: 2 to 3 years

Best Food Pairings with AOC Picpoul-de-Pinet Wine

The freshness of AOC Picpoul-de-Pinet white wines makes them an excellent match for various dishes. Here are some recipe ideas to accompany a bottle of dry white wine from a domaine or château in AOC Picpoul-de-Pinet:

• Oysters from Bouzigues
• Sea bass with fennel
• Martigues bottarga
• Anchovy dip (Anchoïade)
• Stuffed mussels à la sétoise
• Goat cheese (Picodon, Pélardon, or Cabécou)