Ancona's Life in a Bottle: What the heck is Piquette?
This is a water-based fermented drink that originated in France during the great French wine blight of the 1800s. As history tells us: the French were thirsty, and they had to get a little crafty to get more mileage out of their wine grapes. The wine is made almost like tea: macerating leftover grape skins into water to initiate fermentation and produce a dry, frothy, refreshing drink.
While it’s no longer legal to produce Piquette in France—the style is coming into vogue with experimental and natural winemakers around the world.
And we’re all about it.
The Tang Piquette is a pure simplistic delight—light on its feet, frothy, crisp and mineral. Top notes of lemon skin, clementine, crushed seashells, and river stones are encrusted by a distinct cidre-eque earthiness…whispers of mushrooms, sous bois, and resin. No need to over analyze here though…this is a crisp, crunchy quaffer, weighing in around 7% ABV. Partner it up with: chicken wings, prawns, softshell crabs etc.