Picpoul de Pinet white wine French wine dry AOP France (3 x 0.75l)

• STORY: Picpoul means 'lip biter', which was due to the high acid levels that were common in the past. When harvesting the grapes, it is important that it is still cool so that the full fruitiness is preserved.

• VINIFICATION: When harvesting the grapes, it is important that it is still cool so that the full fruitiness is retained. A short maceration on the skins also ensures that the wine has more substance. 4 months in the tank

• AROMA: A lot of lime, white flowers and a little apricot on the nose.

• RATING: Spicy fresh on the palate, racy and streaked with fine veins of acid. Precise finish with many citric notes.

• SERVING RECOMMENDATION: as an aperitif, with grilled fish, marinated anchovy fillet, shrimp or shrimp salad, oysters

When we tried the Blue Mare Picpoul de Pinet, we wondered why the autochthonous grape variety Piquepoul is known to so few German wine drinkers. The white wine specialty from the Languedoc was already one of the favorites at the court of Louis IX. and rose to become the fashion wine of Parisian society in the 19th century. Later, a separate appellation was even created for this special vine. The answer ist quite easy. Only the robust vines of the Piquepoul take root on the barren limestone soil. The constantly blowing, cool breeze of the Mediterranean allows the late-ripening grapes to ripen very slowly. Therefore, the yields are extremely low. In addition, the wine is extremely popular as a summer refreshment in the exclusive seaside resorts of southern France. That way, not too many bottles are exported. Picpoul de Pinet is one of the crus of the Coteaux du Langue doc. Few AOC wines are named after a grape variety in France, but they are here. Low yields and constant monitoring of the harvest are prerequisites for the wine to have significantly less acidity than it did years ago. Picpoul means 'lip biter', which was due to the high acidity levels that were common in the past. When harvesting the grapes, it is important that it is still cool so that the full fruitiness is preserved. A short maceration on the skins also ensures that the wine has more substance. Culinary perfect with seafood or as a juicy refreshment on a hot summer's day. Once in Sète, be sure to enjoy a 'plateau de fruits de mer' and a picpoul, as the locals do here. But it also tastes really good in more northern regions.