Piquette Organic Wines

Piquette Organic Wines

Derived from the French term for "prick" or "prickle," describing its gentle effervescence, Piquette traces back to ancient Greek and Roman times, known as Lora. Historically viewed as a humble, economical beverage crafted from winemaking remnants, it was often provided to slaves and agricultural laborers. 

In France, piquette gained favor among vineyard workers during lunch breaks, its low alcohol content promoting productivity rather than intoxication. In Italy, Piquette goes by various names such as acqua pazza, acquarello, and vinello.

Although closely associated with France, nearly all European winemaking regions boast their own rendition of Piquette, typically crafted and enjoyed by field workers and their families.

Piquette can exhibit a wild character, and while it may not boast excessive complexity, it can certainly present a challenge to the more 'conventional' palate. However, without such intrigue, it would likely lack the excitement that makes it an interesting beverage. 

Despite originating from humble beginnings and featuring a seemingly straightforward recipe—simply adding water to pomace—modern Piquette production encounters its own set of challenges. 

To address this issue, many winemakers reintroduce a small portion of wine back into the tank. They may also incorporate honey or sugar before bottling to initiate a second fermentation, resulting in a gentle effervescence in Piquette. Most producers opt for wild yeast and spontaneous fermentation methods, eschewing sulfur additives. Typically, piquette boasts alcohol levels ranging between 4–9% alcohol by volume (ABV). Packaging options vary, with piquette commonly available in Belgian beer bottles, sealed with crown caps, and even in cans. 

Given that Piquette involves repurposing a byproduct that would otherwise be discarded, winemakers often utilize whatever grape varieties are available from their traditional winemaking processes. Different grape varieties yield varying characteristics in the final product. 

An eco-friendly, natural wine kombucha with zero waste and often without sulfur? How fashion-forward of you. (Note: This doesn't imply that pomace would be discarded as waste; it can be utilized as compost or organic fertilizer. Not all environmentally conscious producers create Piquette, yet they remain equally sustainable!) 

If you wonder how to drink Piquette, then consider it more as a beverage closely related to wine rather than actual wine itself. Think of it as akin to a spritz, pét-nat, or even a sour beer; Piquette is vibrant and bubbly, offering a lively and invigorating experience. It's a touch wild and boasts a lower alcohol content, making it perfect for leisurely enjoyment throughout the day – some might even call it 'sessionable'. An ideal choice for the summer season. 

In conclusion, piquette emerges as a fascinating blend of tradition and innovation in winemaking. From its humble origins as a beverage for vineyard workers to its modern revival, Piquette showcases the resourcefulness of winemakers and their commitment to sustainability. With its gentle fizz and diverse flavor profiles, Piquette offers a unique drinking experience, challenging conventional notions of wine. Despite the challenges of production, including bacterial risks and fermentation techniques, Piquette continues to captivate enthusiasts with its refreshing qualities and eco-friendly ethos. Whether enjoyed on a warm summer day or paired with bold dishes, Piquette stands as a testament to creativity and ingenuity in the wine world.

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