This grape seems to be the hot new thing in every bar list I see nowadays. Most famed as Picpoul de Pinet, Pinet being the area it comes from on the south coast of France. And I can see the reason for its growing popularity. It offers all those people who have been drinking delicate fresh tasting Italian whites like Pinot Grigio and Gavi an alternative. But to give it credit, it actually packs a bit more of a flavour punch than those wines, lemon zesty fresh but also with an underbelly of more tropical fruit and aniseed hints.
For me it is fast becoming my go to reliable white when out on the town. So if you are still stuck on Pinot Grigio, give it a try.
A fertile, productive white. Suits the hot mediterranean climate, retaining its acidity well. Can be used as a blending partner with other whites to add more acidity and freshness. Some winemakers work the lees on the wine to give it more body and texture. A nice little fact is that it is also the predominant grape used as a base to create Noilly Prat vermouth.
Pinot Grigio, Arneis, Gruner Veltliner, Verdejo, Pinot Bianco
France: Languedoc, Rhone
USA: California (Paso Robles)
Seafood, Salmon or Trout, Bouillabaisse, Fish pie, Baked or grilled cheese