Picpoul

Picpoul wine, also known as Piquepoul, is a white wine produced from the Picpoul Blanc grape variety. It’s primarily grown in the prestigious Languedoc region in southern France, particularly in the Picpoul de Pinet appellation, the largest white wine-producing region in Languedoc.

Picpoul wines are known for their sharp acidity, which is how the grape gets its name - it roughly translates to ‘lip stinger’ in the local dialect. Lightly coloured, these wines are often light to medium-bodied with notes of citrus, green apple and white flowers. They also tend to have a distinct mineral character, likely due to the region’s limestone and gravel soils.

Picpoul-de-Pinet wines, often called the ‘Muscadet of the South’, make an excellent partner to seafood, especially oysters and other shellfish. They’re typically best enjoyed young and fresh.

If you’re looking to expand your white wine collection, or you’re a fan of a Portuguese Albariño or French Sauvignon Blanc, this bright, affordable white is worth a try.

Read our guide to the most popular types of white wine.

The Picpoul grape variety is primarily grown in the Languedoc-Roussillon region in southern France. This region is one of France’s oldest and most significant wine production areas.

The most famous area for producing Picpoul wine is the Picpoul de Pinet appellation surrounding the village of Pinet, near the Thau Lagoon on the Mediterranean coast. This region boasts the ideal conditions for cultivating this grape variety, with its hot, dry summers, mild winters and cooling sea breeze. Languedoc-Roussilon’s limestone-rich soils are essential for maintaining the grape’s vibrant acidity and adding a mineral edge to its wines.

Picpoul grapes come in two varieties – Picpoul Blanc and Picpoul Noir. Picpoul Blanc is much more popular than Picpoul Noir, used both in blends and to create single-varietals.

The Picpoul grape also grows in the Rhône Valley and is used in minor amounts to produce the region’s iconic Châteauneuf-du-Pape blend.

In recent years, Picpoul has also been cultivated in other wine-growing areas worldwide, including Catalonia, Spain and parts of California in the US. However, most Picpoul wines hail from the Languedoc region in France.

The best-known wine made from Picpoul grapes is Picpoul-de-Pinet – a light to medium-bodied dry white wine prized for its crisp, lively character.

Pale yellow, it features vibrant citrus flavours, notably lemon and grapefruit. Some wines also have subtle notes of green apple and tropical fruits. Many Picpoul wines exhibit delicate floral aromas as well as a distinctive minerality. This latter quality reflects the limestone and gravel soils in the Languedoc region where the grape is grown.

While the white Picpoul (Picpoul Blanc) is the most common, there are also red (Picpoul Noir) and rosé (Picpoul Gris) versions, though these are much less common.

Picpoul wines are typically made in a way that emphasises their crisp, clean character. They’re usually best enjoyed young to enjoy their freshness.

Picpoul is renowned for its vibrant and refreshing taste, largely driven by its high acidity and the unique flavours of the Picpoul Blanc grape.

It is often characterised by fresh, tangy citrus notes, primarily lemon and lime, and sometimes grapefruit, lending a bright, zesty quality to the wine. The wine’s name – ‘Picpoul’, which translates to ‘lip-stinger’ – is a nod to its high acidity level, resulting in a vibrant and invigorating taste.

Beyond citrus, Picpoul can also exhibit green apple or pear flavours, enhancing its overall crisp and fresh profile. Subtle floral notes, reminiscent of white flowers, may also be present, with a slight herbal touch akin to fresh green herbs.

A distinctive characteristic of Picpoul is its marked minerality, which can come across as a flinty or chalky freshness due to the limestone-rich soils in which the grapes are grown.

Picpoul is typically dry, light to medium-bodied and best served chilled. Its unique and lively flavour makes it an excellent match for seafood, particularly oysters and other shellfish.

Picpoul wine’s high acidity, saline hint and citrusy flavours make it an excellent partner for seafood and light dishes. It’s known as ‘oyster wine’ in some areas because of its affinity with shellfish. Grilled prawns, salmon sushi, fried calamari and classic moules marinières (mussels in a white wine sauce) are all mouthwatering pairings with Picpoul.

If seafood isn’t on the menu, you could also serve a glass of Picpoul-de-Pinet with light poultry dishes such as chicken marinaded in lemon and herb, a fresh goat’s cheese salad or green vegetables tossed in a tangy, citrus vinaigrette. Spaghetti Carbonara, an Italian classic, also works with a glass of Picpoul, as the wine’s acidity cuts wonderfully through the richness of the creamy sauce.

Picpoul wines, such as Picpoul-de-Pinet, are best served well chilled – between 7-10°C to highlight its crisp notes. Serving Picpoul too warm could unbalance the wine and mute its refreshing acidity.

A standard white wine glass is the ideal choice for serving Picpoul wines. Their smaller opening, higher sides, longer stem, and narrow bowl are ideal for keeping the wine cool and trapping deliciously citrus and subtle floral aromas.