Picpoul

 

Name of varietal: Picpoul (Piquepoul)

Common synonyms: Avello, Avillo, Extra, Feher Piquepoul, Languedocien, Picapoll, Picapolla, Picapulla, Picpoul, Picpoul de Pinet

Parentage of the grape: Unknown.

History of the grape: Wine has been made from this grape since at least the 17th century, when it was cited as “Piquepoul,” or “lip stinger,” presumably because of its high natural acidity. It comes in Noir, Gris, and Blanc versions. The white is the most planted, but it’s common to see all three in the same vineyard. Picpoul was popular throughout the 17th and 18th centuries, and was once a common base for vermouth, but lost a lot of vineyard area after the phylloxera epidemic. It is now regaining popularity, and its main AC, Picpoul de Pinet, is becoming better-known.

Picpoul Noir is most common as a minor ingredient in the Chateaneuf du Pape blend.

Characteristics of the grape: lemon, mineral, high acidity, full body

Regions where the grape currently Read more »

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