Description

Now infused with a delightful fizz, Picpoul has endured through the ages since medieval times to become the default wine for local seafood in Southern France.

Stunned by this liquid harmony of grape and sea, a NSW oyster company borrowed some cuttings to complement its Australian oyster portfolio. This marriage of cirsp citrus tang with succulent oysters was immediately validated by a leading critic in Australian Gourment Traveller as “an astonishing match”.

But beyond its default seafood role, it’s equally at home as a light, crisp chilled refreshing aperitif to soften hot Australian sunsets. Equally it shows great versatility down under, as the ideal match for local Asian cuisines, especially new-age fusion menus and the Japanese raw range.