Picpoul Blanc

Species: 

• Vitis vinifera

Type:

• Blanc

Origin:

• Languedoc-Roussillon region in southern France

Parents:

• A mutation of Piquepoul Noir

Principal Regions:

•  France, US

Viticulture:

• Picpoul maintains its acidity even in hot climates such as Texas.
• Thrives in sandy soils making it less susceptible to phylloxera.

Sensory Characteristics:

• Mouthwatering acidity.
• Notes of apple, blossom, lemon, and minerals.

Food Pairings:

• Shellfish, seafood.
• Salads with acidic or pungent dressings (e.g. Caesars, etc.).

History:

• One of the oldest domestic grape varieties of the Languedoc region of France.
• Nearly made extinct when phylloxera devastated European vineyards in the late 19th century.

Notes:

• The name Pique-poul literally translates as “lip stinger” due to the high acidity of the grape.
• Picpoul is a minor ingredient in the wines of the Cotes du Rhone and Chateauneuf-du-Pape appellations.

Other Names:

Avello, Avillo, Extra, Feher Piquepoul, Languedocien, Picapoll, Picapolla, Picapulla, Picpoul, Picpoul De Pinet, Piquepoul De Pinet, Piquepoul Gris