Picpoul

Picpoul (also known as Piquepoul) is a variety of wine grape predominantly grown in the Languedoc-Roussillon region of France. It is known for its high acidity and is often used in the production of crisp, light white wines.

History

The origins of Picpoul are not well-documented, but it is believed to have been cultivated in the Languedoc-Roussillon region for centuries. The grape variety is mentioned in French texts dating back to the 17th century, indicating its long-standing presence in the region.

Characteristics

Picpoul grapes are small and round, with a high skin to juice ratio. This contributes to the wine's characteristic acidity and tartness. The wines produced from Picpoul are typically light in body and color, with flavors of citrus and green apple. They are often described as fresh and lively, making them a popular choice for summer drinking.

Viticulture

Picpoul is a late-ripening variety, which allows it to maintain its acidity even in the warm climate of Languedoc-Roussillon. The grape is resistant to drought, but can be susceptible to various grape diseases, including powdery mildew and botrytis cinerea.

Wine Production

The most well-known wine made from Picpoul is Picpoul de Pinet, a white wine produced in the Coteaux du Languedoc appellation. This wine is typically dry and crisp, with a strong mineral character. It is often served with seafood, particularly oysters, due to its high acidity and citrus flavors.

Synonyms

Picpoul is also known by several other names, including Piquepoul Blanc, Picpoul de Pinet, and Avilleran. In Spain, it is known as Picapoll and is used in the production of white wines in the Catalonia region.

See Also

• List of grape varieties
• French wine
• Languedoc-Roussillon

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