Picpoul Blanc: A refreshing lesson on French History Picpoul Blanc is a light-bodied white grape variety, native to the Languedoc region of southern France. With a pale yellow hue, it is characterised by fresh, citrusy aromas and a crisp, zesty taste.

Picpoul Blanc grapes have a pale yellow colour. Their aromas are dominated by citrus fruits such as lemon, lime and grapefruit, as well as herbal and grassy notes. On the palate, the grape is light-bodied with a refreshingly crisp acidity, good mineral depth and a long, tangy finish.

Picpoul Blanc is mostly grown in the Languedoc region of southern France, where it is a key component of the white wines of the Picpoul de Pinet appellation. It is also found in smaller quantities in some parts of California and Australia. Picpoul Blanc is a relatively hardy variety, which makes it relatively easy to grow. However, it is sensitive to overcropping and can be susceptible to vine diseases such as powdery mildew. The grapes are usually harvested early and then fermented on their skins to extract more flavour and colour. In the Languedoc region of France, Picpoul de Pinet is made exclusively from Picpoul Blanc to produce fresh, crisp and fruity white wines. In California, it is occasionally blended with Chardonnay and Sauvignon Blanc to create a rich and complex white wine. Picpoul Blanc wines pair well with a variety of light dishes, such as fish and seafood, salads, goat's cheese and white meats. Their crisp acidity makes them particularly well-suited to dishes with a hint of spice.

Picpoul Blanc gets its name from the French phrase ‘piquer le blanc’, which means to "sting the lips”, referring to the grape’s characteristic zesty acidity.