Picpoul’s roots run deep in the Languedoc, where it’s been treasured since at least the 17th century. Once used in local blends and even sparkling wines, it rose to distinctive fame as the sole grape of the Picpoul de Pinet AOC, just inland from the oyster beds of the Étang de Thau. Generations of fishermen, bistro patrons, and holidaymakers have cooled off with glasses of Picpoul alongside their seafood platters. In recent years, its reputation has spread, winning fans abroad for its affordable quality and honest expression of the Mediterranean’s sunny terroir.
Picpoul
Region: Europe
Picpoul—most often encountered as Picpoul de Pinet—is a lively white grape thriving along France’s Mediterranean coast in the Languedoc region. Its name means “lip-stinger,” a cheeky reference to the grape’s famously vibrant acidity. Wines from Picpoul are typically pale, crisp, and refreshing, with a saline quality that conjures visions of seaside vineyards and briny sea breezes. As southern France’s answer to summery whites, Picpoul is beloved for both its simple charm and its compatibility with coastal cuisine.
Tasting Notes
Taste Profile
- Very Dry
- Medium Body
- Low Tannins
- High Acidity
- Approximately 12%
The History of Picpoul
FAQs About Picpoul
What foods pair best with Picpoul?
Oysters, mussels, grilled fish, and anything fresh from the sea—it’s tailor-made for classic Mediterranean seafood.
Is Picpoul always white?
Mostly, yes! There are also rare Picpoul Noir (red) and Picpoul Gris (rosé) grapes, but Picpoul de Pinet is always white.
How is Picpoul best served?
Very well-chilled, in casual glasses, ideally with a view of the water or a bountiful seafood spread.
Is Picpoul high in acidity?
Definitely. Its tangy acidity is its signature feature, delivering freshness that stands up to rich and salty foods.
Where is Picpoul grown outside of France?
There are small plantings in the United States, Australia, and Spain, but southern France—especially around Pinet—remains its heartland.