wine

Cathal McBride: Picpoul de Pinet comes out of its shell for oyster season

The Languedoc white wine’s saline qualities along with lip-smacking acidity and texture make it a delicious pairing choice with seafood

Piquepoul blanc harvest: the grape from the Languedoc region in France is used to make Picpoul de Pinet. Picture: Getty

Wine with seafood is a magical combination. While September brings the return of Ireland’s native oyster season, shellfish of all kinds offer an opportunity to match harmonious vintages to their maritime qualities.

Picpoul de Pinet is one such wine that’s a strong match for shellfish. Made from the grape piquepoul blanc, it is commonly grown in the south of France and often used in blends. However, it is the Picpoul de Pinet AOC in the ...