Picpoul De Pinet

Picpoul de Pinet is a dry white built on the Picpoul grape, a variety known for high natural acidity and a lean, saline frame. This bottle is listed under the Esplanda label and categorized with French whites, though the product record gives its origin as Massachusetts, United States. Check the label for the exact appellation and vintage. Wines in this style usually show lemon, lime zest, green apple and white peach, with a faint floral or green-herb note. Expect a light to medium body, a clean and brisk texture, and a finish that is crisp and often slightly briny or mineral. Tannin is not a factor in a white like this. Oak is rarely part of the style, so the wine is usually fermented and held in stainless steel to keep the fruit sharp. Because the acidity is the main feature, Picpoul works best with food that has salt, fat or citrus of its own. Raw oysters, steamed clams and mussels, fried calamari, grilled shrimp and white fish with lemon are the classic matches, since the wine acts like a squeeze of citrus on the plate. It also suits goat cheese, green salads with a vinaigrette, and light pasta dishes with garlic, olive oil and herbs. Rich cream sauces and heavily spiced dishes will tend to overwhelm it. Serve it well chilled, around 45 to 50°F (7 to 10°C), which keeps the acidity lively without muting the fruit. It does not need decanting, and the bottle can go straight from the fridge to the glass. A standard white wine glass or a smaller tulip-shaped glass is a good fit, as the narrower bowl concentrates the citrus and floral aromas and helps keep the wine cool as you drink. This is a drink-now style. Wines like this are made for freshness rather than long cellaring, and they are usually at their best within a year or two of release, once the bright fruit and snap start to fade. Open it young, serve it cold, and keep it for shellfish and light summer meals.