Let’s get one thing straight: piquette is not your grandma’s wine. It’s not quite wine, and it’s definitely not a spritzer, but it’s a refreshing beverage made from grapes and has a history as colourful as its taste. Piquette is made from the second pressing of wine grapes. Derived from the French word “piquer,” meaning to prickle, piquette tantalizes the palate with its slight fizz and tongue-tingling sensation. Though its origins trace back to France, similar beverages have emerged in various cultures throughout history. Piquette, made by re-pressing fermented grape pomace with water to extract the remaining juice, results in a diluted, low-alcohol beverage that offers a unique, sustainable twist on traditional wine production. And guess what? It’s making a comeback, and it’s here to stay.
In its original form, piquette was a pragmatic solution for winery workers. After the primary winemaking process, vineyard workers would take home grape pomace—the leftover grape skins, seeds, stems, and pulp from pressed grapes. By adding water to the pomace and allowing it to ferment, they created a low-alcohol, lightly effervescent beverage that was refreshing and frugal. This practice not only provided a drink for the workers but also minimized waste. Piquette became the preferred drink for vineyard workers in France due to its low alcohol content, which encouraged productivity after lunch, a concept that resonates strongly with today’s sustainability movements.
Fast forward to today, and Piquette is having a renaissance, thanks in large part to innovators like Todd Cavallo of Wild Arc Farm in the Hudson Valley. Cavallo stumbled upon an old book detailing the history of French wine and found a section on piquette. Intrigued by the concept and driven by a desire to create lower-alcohol beverages, he saw an opportunity to revive this almost-forgotten drink. By reimagining Piquette with a modern twist, Cavallo and other winemakers are contributing to a new chapter in the beverage’s history, blending traditional methods with contemporary practices. Natural wine lovers are particularly drawn to Piquette for its lower alcohol content and unique, fizzy profile.
Piquette’s bright acidity and fruit-forward notes make it a playful alternative to both wine and sour beer.
To appreciate Piquette, it’s essential to understand the basic winemaking process, particularly the types of grape juice involved: free-run juice and press juice.
Piquette in the EU is officially defined as a product obtained through the fermentation of untreated grape pomace macerated in water or by leaching fermented grape pomace with water.
Free-Run Juice: The Essence of Quality
Free-run juice is considered the highest quality juice in winemaking. It is obtained from grapes that have been foot-trodden or crushed and allowed to macerate, typically for seven to thirty days. The juice naturally exudes from the berries under their own weight, creating a soup-like mixture. This juice is highly prized for its purity and is usually drained off before the grapes undergo pressing.
Press Juice: The Richer, Tannic Cousin
Once the free-run juice is collected, the grapes are placed into a press. The initial pressing yields more free-run juice, but as the pressing continues, the juice becomes richer, more tannic, and higher in sugar content. This juice, while still valuable, can overpower the elegance of the wine if not managed carefully. High-quality winemakers often stop the pressing process early to avoid extracting too much tannic juice, leaving a significant amount of liquid in the pomace.
For winemakers dedicated to producing high-quality wines, the leftover juice in the pomace represents a potential loss. Compared to white wine, Piquette offers a more sustainable option by utilizing the leftover grape pomace. Instead of discarding it or sending it to a distillery, they can create piquette. The pomace is a byproduct of their traditional wines, allowing winemakers to utilize whatever grapes they have on hand. This approach not only reduces waste but also provides a new, innovative product that appeals to a growing market of eco-conscious consumers.
Each winemaker has their unique method for creating piquette. Unlike traditional red wine, which involves fermenting whole grapes, piquette is made by soaking the pomace in water. Todd Cavallo, for example, soaks the pomace in water for one to two weeks. The mixture is then transferred to barrels or tanks to complete fermentation until dry. To enhance stability and acidity, Cavallo adds back 15% of the actual wine. A small amount of local wildflower honey is introduced to the bottle, which restarts fermentation and creates a lightly sparkling beverage.
Piquette wine, known for its eco-friendly and sustainable production process, is typically made using grape pomace—the leftover skins, seeds, and stems from winemaking. The choice of grape varietals can significantly influence the flavor and character of the piquette. Here are some of the most popular varietals used in its production:
The specific flavors and characteristics of piquette can vary widely depending on the grape varietal used and the winemaking techniques applied. These varietals are favored not only for their distinctive flavors but also for their ability to create a balanced and enjoyable piquette, leveraging the unique qualities of the pomace.
Piquette wine is known for its unique and refreshing aromatic and flavor profile, which distinguishes it from traditional wines. Here are some key characteristics:
Piquette wine, with its light, refreshing, and slightly fizzy profile, is an excellent choice for summer dining. Here are some of the best food pairings to complement piquette's unique characteristics:
These pairings highlight piquette's versatility and make it a delightful choice for various summer dining occasions. Whether you're enjoying a casual picnic or a light seafood dinner, piquette can enhance your meal with its unique, refreshing profile.
Despite its growing popularity, piquette faces regulatory challenges in the European Union. EU legislation restricts the production of Piquette for commercial purposes, allowing it only for distillation or private consumption by winegrowers’ families. This regulation aims to protect the wine market and prevent consumer confusion. However, with clear labelling and transparency, Piquette can be differentiated from traditional wine, potentially paving the way for regulatory reconsideration. In the evolving wine world, trends like piquette, lighter red wines, and lesser-known grape varieties reflect changing consumer preferences.
The revival of Piquette aligns with contemporary values of sustainability, waste reduction, and mindful consumption. By transforming what was once considered a byproduct into a desirable wine-like beverage, winemakers are not only preserving an ancient drinking tradition but also meeting the demands of modern consumers. Piquette’s low alcohol content makes it an ideal choice for those seeking lighter, more refreshing drinks that can be enjoyed throughout the day without the risk of overindulgence.
Piquette wine is known for its eco-friendly production process. Here are some key points about its environmental impact and sustainability:
Piquette is made from grape pomace—the skins, seeds, and stems left after making wine. Instead of throwing this material away, winemakers use it to create piquette, which reduces waste and makes full use of the grapes.
Since piquette uses materials that are already available from the winemaking process, it requires less energy and fewer resources to produce. This means it has a smaller carbon footprint compared to traditional wines.
Many piquette producers choose eco-friendly packaging, like lightweight cans or recycled bottles. This helps lower transportation emissions and makes recycling easier.
Making piquette uses less water compared to regular wine production. Even though water is added to the pomace, the overall water usage is much lower, which is beneficial, especially in areas where water is scarce.
The leftover pomace that isn’t used for piquette is often turned into compost for vineyards. This compost improves soil health and supports a diverse range of plants and organisms in the vineyard
Piquette is more than just a drink; it is a testament to the ingenuity and resourcefulness of winemakers past and present. As it continues to gain traction, Piquette offers a perfect blend of history, sustainability, and innovation. Whether you’re a wine enthusiast looking for something new or a conscious consumer seeking environmentally friendly options, Piquette, much like natural wine, provides environmentally friendly options.
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