A LIP-SMACKING LIP-STINGER: PICPOUL DE PINET

This month the French #winophiles are in the Languedoc-Roussillon in southern France, bordering Spain, Andorra, and the Mediterranean Sea. If the geography hasn't given it away: this region is home to a variety of warm weather wines including those made from Picpoul, aka Folle Blanche. The soil - often the soul - of wine, here is primarily limestone and sand.

Limestone soil is an abundant source of plant-accessible CaCO3, calcium carbonate, and because limestone is basic, it allows greater nutrient uptake by the vines. It also has excellent water retention and drainage capacity, which allow less irrigation and less chance of water-logged soils that grapevines dislike. Calcareous (calcium carbonate-based) soil is also cooler in temperature, allowing delayed ripening of grapes. Delayed ripening in naturally acidic grapes further increases the acidity of the wine pressed from these grapes, and results in wines with a mouthwatering, delicious, acidity such as in Picpoul de Pinet or even Muscadet (melon de bourgogne) wines from the Loire Valley. A majority of these wines are best enjoyed within 3 years or so, although a rare few can be cellared for a few decades. I cant imagine why anyone would want to cellar such delicious wines that are perfect for summer and seafood!

Picpoul is not a grape commonly seen in the US, and neither is wine made from it. The one I was able to easily find was the 2016 Hugues Beaulieu (HB) Picpoul de Pinet. HB is a  cave cooperative in the Pomérols region of Languedoc. This wine has no oak, is a pale yellow colour with a green tinge. It is a "steely" bone-dry, crisp wine with juicy acidity and aromas and flavour notes of grapefruit, lemon, green apple, and salinity. The finish is medium and clean - overall a delicious wine!

As with Muscadet, the Picpoul would pair splendidly with seafood - oysters especially, or fatty river fish such as trout or eels. But it also holds well with rich dishes - ones with bechamel sauce, chèvre, or cream. Wild mushrooms are a delicacy of Languedoc and a favourite around our house, so we paired the Picpoul with croûtes aux champignons: creamy mushrooms on toast, and a green salad.

See what the other #winophiles are saying here:

• Michelle of Rockin Red Blog says, "Picpoul...Take Me Away."
• Wendy of A Day in the Life on the Farm encourages us to Pick a Picpoul to Enjoy al Fresco This Summer.
• Susannah of Avvinare features Picpoul de Pinet - A Refreshing White from the Languedoc.
• Jill of L'Occasion shares Mediterranean Bliss: Picpoul de Pinet.
• Jeff of FoodWineClick! pairs Picpoul de Pinet and Steak Tartare Redemption. 
• Nicole of Somm's Table writes Cooking to the Wines: Font-Mars Picpoul de Pinet with Crab Cakes and Fennel-Apple Salad.
• Payal of Keep the Peas posts A Lip-Smacking Lip-Stinger: Picpoul de Pinet.
• David of Cooking Chat makes a case for Picpoul Wine with Pesto and Other Pairings.
• Lauren of The Swirling Dervish says Picpoul de Pinet: Your Go-To Wine for Spring.
• Lynn of Savor the Harvest asserts The Single Variety Wine For Summer- Picpoul de Pinet.
• Gwendolyn of Wine Predator has Picpoul Goes Southern with Shrimp and Grits.
• Rupal of Syrah Queen will also have a title soon.
• Jane of Always Ravenous pairs Halibut with Spring Vegetables and Picpoul Wine.
• Robin of Crushed Grape Chronicles shares Picpouls from Pinet and California and a Seaside Pairing
• At Culinary Adventures with Camilla, we're Pairing Bourride à la Sétoise with Picpoul From France to California's Central Coast.