Your first instinct when deciding which wine to serve with Greg’s lemony shrimp appetizer might very well be a crowd-pleasing, crisp sauvignon blanc. Or perhaps any of a number of bright, easy-going summery sparklers (who doesn’t like bubbly?). And you’d be good to go. But why go with the crowd? Consider this lesser-known grape from the Languedoc region in Southern France, the humble yet complex picpoul.
Picpoul means “lip stinging” in French – a characteristic influenced by the salty marshes of the Mediterranean. While you may feel a slight pucker coming on, the acidity and bright citrus notes in the wine are balanced by a floral nose, substantial body and a crushed gravel minerality. The lemon in this dish is echoed by the wine’s sweet-tart astringency, while the earthiness of the celery seed provides a savory counterpoint. There’s also a slight muskiness or bitterness on the finish, complementing the succulent texture of the shrimp.
At its core, picpoul is a simple wine. Drink it young and drink it cool. Picture yourself at a seaside café– with a plate of fresh seafood, a bottle in the ice bucket and one of your favorite people across the table.
And the Château Petit Roubié Picpoul de Pinet is as gentle to the Earth as it is on the pocketbook. The Château has been certified organic since 1986 by Ecocert, a well-respected and rigorous independent organization. The winery is also a founding member of Millesime Bio, a huge trade show for organic wines from all over the world that’s held annually in Montpellier, France. Coincidentally, I spent my junior year of college at the Université de Paul Vallery in Montpellier– lo these many years ago. If I only knew then what I know now… that’s a trade show I wouldn’t be aching to flee!
Pairs With Pickled Shrimp from Bijouxs
Also pairs well with oysters, seafood, shellfish, charcuterie, cheese and (surprisingly) chocolate
- Category White Wine
- Varietal Picpoul
- Region Languedoc France