Bouillabaisse
Zesty salinity refreshes Mediterranean shellfish stew.
Picpoul de Pinet
Zesty, saline white made for oysters and Mediterranean shellfish.
Body: lightAcidity: highSweetness: dry Grape: Picpoul Blanc Region: Languedoc, France
About This Style
Picpoul de Pinet is a white built on Picpoul Blanc from Languedoc, France. Expect zesty, saline white made for oysters and mediterranean shellfish.
Pairing Principles
- Piercing acid refreshes briny shellfish.
- Lean body lets oysters and clams shine.
- Avoid: heavy cream sauces.
Signature Aromas
lemongreen applesea salt
Plays Nicely With
Classic Peruvian Ceviche
Piercing acid mirrors lime and chili marinade.
Steer Clear Of
heavy cream sauces
Label Inspiration
Domaine Felines Jourdan Picpoul de Pinet 2023
Languedoc, France • budget
Lemon, green apple, and sea salt with zesty acidity.
Featured Dishes
Bouillabaisse
Zesty salinity refreshes Mediterranean shellfish stew.
Classic Peruvian Ceviche
Piercing acid mirrors lime and chili marinade.
FAQ
- What foods pair best with Picpoul de Pinet?
- Picpoul de Pinet shines with Bouillabaisse; its structure matches the dish without overpowering it.
- How should I serve Picpoul de Pinet?
- Serve chilled (45–50°F) to highlight acidity and aroma without muting the palate.
- When should I avoid pouring Picpoul de Pinet?
- Skip it with heavy cream sauces—those pairings tend to clash with its structure.
Adjacent Styles
Muscadet Sèvre et Maine sur Lie
Briny, lean white with lees texture built for oysters and raw shellfish.
Getariako Txakolina
Spritzy, saline white that makes raw seafood taste even more electric.