Picpoul de Pinet

Picpoul de Pinet is a light-bodied white wine made from the Picpoul grape in the Languedoc region in southern France. Specifically, it comes from the Pinet area near the coast—one of the few regions where Picpoul is grown.

The name “Picpoul” translates to “lip stinger,” referring to the grape’s high acidity. The wines are known for their crisp, clean flavors with refreshing citrus and green apple notes and a distinct minerality due to the limestone soil in which the grapes are grown.

Picpoul de Pinet is often called the “Muscadet of the South,” and it pairs excellently with seafood, particularly oysters, clams and other shellfish. It's recognized for delivering impressive quality at a very affordable price, making it a popular choice for everyday drinking.

Picpoul de Pinet is primarily grown in the Languedoc region in southern France, specifically in the area around the village of Pinet. This region, near the Mediterranean Sea, is one of France’s oldest and largest wine-producing areas.

Picpoul de Pinet is made from the Picpoul Blanc grape, and Pinet is one of the few regions where this grape variety is grown on a significant scale. The climate, characterized by hot, dry summers and mild winters, along with the vineyards’ proximity to the sea and the limestone-rich soils, all contribute to the unique character of Picpoul de Pinet wine.

Outside of the Languedoc, Picpoul is grown in small amounts in other parts of France and has been planted in Spain and regions in the United States, including California and Texas.

Wines produced from Picpoul grapes in the U.S. may exhibit different characteristics than those from Picpoul de Pinet in France due to variations in climate, soil and winemaking techniques.

Picpoul de Pinet wines are known for their distinct freshness and bright acidity. Made from the Picpoul Blanc grape, this white wine typically has a light to medium body.

Dry and moderately alcoholic, these wines have refreshing, taut citrus and white fruit flavors with delicate hints of blossom and herbs. But Picpoul de Pinet’s defining characteristic is its saline hint, a result of steady breezes from the Mediterranean Sea.

Although delicious and bright as a single-variety wine, Picpoul de Pinet wines were commonly blended with Clairette, another white variety from the Languedoc-Roussillon region, during the 17th and 18th centuries. These two were mixed to create Picardin, a popular white wine historically shipped to Paris via the country’s canal network.

Flavor-wise, Picpoul de Pinet often delivers crisp, tart flavors of green apple, citrus (especially lemon and lime) and sometimes pear. It also has an undercurrent of minerality, a characteristic often attributed to the limestone soils in which the grapes are grown. It usually also has a subtle salinity, believed to be influenced by the vineyards’ proximity to the sea.

Despite its acidity, Picpoul de Pinet is typically well-balanced, with a refreshing and often slightly tangy finish. It tends to have moderate alcohol levels.

Its light, crisp character and affinity for seafood have earned Picpoul de Pinet a reputation as the “Muscadet of the South.” It’s a popular choice as an aperitif or for sipping on lazy, hot summer days.

Picpoul de Pinet is an excellent option for those looking for a zippy, refreshing white wine.

Although this grape variety is used to create wines in various wine regions across the world, the best Picpoul de Pinet wine bottles come from the Picpoul de Pinet AOC in France, specifically the Pinet, Florensac, Montagnac and Pomérols winemaking regions.

Picpoul de Pinet is also sometimes known as “oyster wine,” a reference to how deliciously it pairs with shellfish. Given its French roots on the Mediterranean Coast, seafood is the natural pairing with this highly acidic, refreshing white wine. Whether it’s fresh oysters, Shrimp Provençal, salt cod croquettes, fried calamari or salmon sushi—all types of seafood are complemented by Picpoul de Pinet’s citrus flavors and hint of minerality. Picpoul de Pinet also makes a delicious pairing with spaghetti Carbonara, its bright acidity cutting through the rich, creamy sauce.

Picpoul de Pinet is best served chilled, usually between 45-50°F. Serving it too warm could make the acidity less refreshing, and the wine’s overall balance might be lost.

Serve Picpoul de Pinet in a white wine glass. This type of glass has a smaller opening than a red wine glass, which helps to concentrate the wine’s delicate aromas.