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Levensgenieter, foodie, winelover, SDEN4, Vinoloog van de Wijnacademie, Registervinoloog (RV), WSET3, wijnverzamelaar. All pictures by myself.
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Ormarine Villemarin Picpoul de Pinet 2025
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It’s been an odd week here in the UK but it’s finally Friday and this day happens to be National Picpoul Day! Having only recently begun to appreciate this fresh grape variety - today is the perfect day to share that fondness. 
Picpoul Blanc is best known as the bright star behind Picpoul de Pinet AOC, the appellation in southern France’s Languedoc that is dedicated to the grape. Spain’s northeast grows it too, referring to it as Picapoll. 
Piquepoul, another alternative spelling, is celebrated for its high acidity, citrus character and saline finish - a combination of features that make it well suited to seafood. Oysters are particularly associated with the grape, but you do you; mussels, crab, lobster and fish of many descriptions are a treat when served with a vibrant glass of Picpoul.
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Picpoul de Pinet AOC 
100% Picpoul Blanc
Fermentation - Low temp - Stainless steel 
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Pale lemon-green is the wine that sits in my glass. The medium intensity nose teases with morsels of orange blossom and honeysuckle before launching into citrus and zippy stone fruit. Yellow apple, lemon curd, pith and grapefruit bring the zing while white currant and white plum lend a softening effect. Dry to taste with mouthwatering, high acidity the wine is so refreshing - made more so by the saline quality that runs from the nose to the medium finish. Along the way, structure dips for medium (-) body, blips for medium (+) flavour intensity and settles into medium again for the alcohol.
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Should you only drink Picpoul with seafood? Of course not. Take that rule as guidance rather than instruction - it’s suggested simply because it’s a pairing that works so well.
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Sample gifted by @EvivaCom. Wine available at Majestic Wine.
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@CaveOrmarine
@MajesticWine
@EvivaCom
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#Gifted #wineoftheday #winelover #winestagram
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