Piquette: The Perfect Summer Quencher

Piquette is neither a traditional wine nor a spritzer. It is a beverage crafted from grapes with a vibrant acidity, boasting a colourful history that matches its lively flavour. Piquette is produced from the second pressing of wine grapes. The name comes from the French word “piquer,” meaning to prick, evoking its zippy, tingly mouthfeel. Piquette offers a light fizz and a tingling sensation on the tongue, making it an intriguing drink. Due to its light nature, Piquette is often referred to as a substitute for wine.

Though its origins trace back to France, similar beverages have emerged in various cultures throughout history. It had waned from popularity for some time but it is making a massive comeback. It's here to stay. And... it is extremely popular with the 18-35 who are looking for a refreshing, summer quencher. In fact, 2021 was dubbed the 'summer of piquette' due to its temporary resurgence in popularity. Around this time, Piquette emerged as a trendy beverage among America's natural-leaning winemakers.

What is Piquette?

Piquette is produced by re-pressing fermented grape pomace to extract residual juice, then water is added, and the mixture is fermented. This results in a low-alcohol, lightly sparkling beverage that offers a unique, eco-friendly variation of traditional winemaking.

Similar drinks have existed since ancient times, including "lora" in Roman and Greek cultures. While humble in origin, Piquette is now being reimagined by a new generation of winemakers.

Historical Context: A Practical Beverage for Vineyard Workers

Originally, Piquette was a frugal drink made by and for vineyard workers. After grapes were pressed for wine, the remaining pomace was taken home, soaked in water, and left to ferment. The result was a refreshing, low-strength beverage perfect for hydration and midday energy. Traditionally, it was enjoyed by vineyard workers in France, reflecting its humble and practical origins.

This homemade tradition also reflected a sustainable mindset—waste not, want not. Today, Piquette’s low alcohol and eco-friendly origins align perfectly with modern values, that go towards low and non-alcohol wines.

The Modern Revival: From Hudson Valley to the World

Piquette’s comeback began in the Hudson Valley, thanks to producers like Todd Cavallo of Wild Arc Farm. Inspired by a vintage French winemaking book, Cavallo revived the technique with a modern lens, emphasizing natural fermentation, lower alcohol, and zero waste. At one point, Piquette was even framed as wine's answer to White Claw, highlighting its refreshing and approachable nature.

Now, other wineries are following suit. Fans of natural wine appreciate Piquette’s freshness, fizz, and approachability. Its bright acidity and fruit-forward style make it a cheerful alternative to both traditional wine and sour beer. Additionally, Piquette is available in canned versions, making it even more accessible and convenient for modern consumers. Piquette products typically feature flavours like black cherry, tart raspberries, and floral hibiscus, adding to their appeal.

The Two Juices: Understanding the Basics of Winemaking

To appreciate Piquette, it helps to understand winemaking’s two key juice types:

• Free-Run Juice: This juice flows naturally from grapes under their own weight before pressing begins. It’s prized for its purity and elegance and is often used in premium wines.‍
• Press Juice: After the free-run juice is collected, grapes are pressed. The resulting juice is deeper in colour, higher in sugar and tannin. While still valuable, over-pressing can lead to harsh wines. Some winemakers stop pressing early, leaving behind juice-rich pomace that is ideal for making Piquette.

Piquette: A Zero-Waste Solution

Instead of discarding pomace or sending it for distillation, winemakers can turn it into Piquette. This sustainable practice reduces waste, conserves resources, and creates a fun new product using materials they already have on hand. It’s a smart, low-impact way to breathe new life into leftovers.

The Process: Crafting Modern Piquette from Grape Pomace

Each winemaker has their own method, but here’s a common approach:

• Soak the pomace in water for 7 to 14 days.
• Ferment in barrels or tanks until dry, when the yeast has finished converting all of the sugar into alcohol.
• To boost acidity and balance, some add about 15% finished wine.
• A bit of wildflower honey is often added before bottling, sparking a second fermentation that gives Piquette its light fizz.

This process is minimal, eco-friendly, and versatile—ideal for experimental or natural wine producers.

Most Popular Grape Varieties for Piquette Wine

The character of Piquette depends heavily on the grape variety used. Here are some of the winemakers' favourites, though other varieties like Cabernet Sauvignon and Vidal Blanc can also be used to create unique profiles:

• Riesling: Produces bright, tropical notes—think pineapple soda with a zippy finish.
• Traminette: A Gewürztraminer hybrid that brings floral aromas and spicy edges, like elderflower and white pepper.
• Cabernet Franc: Gives a herbal, slightly vegetal piquette with earthy complexity.
• Syrah: Offers dark fruit, pepper, and weight, especially from warmer climates.
• Nebbiolo: Known for its high acidity and tannin, Nebbiolo pomace produces a more structured, red-fruit-forward piquette.
• Mourvèdre: Adds a meaty, spicy depth with savoury undertones.

Each varietal brings a unique flair, but all preserve Piquette’s lightness and drinkability.

Aromatic and Flavor Profile of Piquette Wines

Piquette is distinctly different from traditional wines, both in nose and palate:

Aromatic Profile

• Fruity: Expect notes of tropical fruits, such as pineapple, citrus zest, or berries.
• Floral: From grapes like Traminette—elderflower and rosewater may appear.
• Earthy or Herbal: Especially in versions made with Cabernet Franc or Syrah pomace.

Flavor Profile

• Light-bodied: Perfect for hot days or casual sipping.
• Slight Fizz: Adds lift and refreshment, like a natural spritzer.
• Tangy and Tart: Thanks to wild fermentation and lactic acid, piquette is often compared to kombucha or sour beer.
• Playful: The flavour can shift from batch to batch, making each bottle a surprise.

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Best Food Pairings for Piquette Wines During the Summer

Piquette shines in warm weather and with simple, seasonal foods:

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1. Light Salads: Mixed greens, tomatoes, vinaigrettes—all balanced by Piquette’s acidity.
2. Seafood: Oysters, shrimp, ceviche, or sushi—its tartness pairs beautifully.
3. Charcuterie: A classic. The fizz cuts through rich meats and cheeses.
4. Grilled Vegetables: Zucchini, bell peppers, eggplant—smokiness + fruit = magic.
5. Fresh Pasta: Try lemony primavera or pesto instead of cream-based sauces.
6. Soft Cheeses: Goat cheese, brie, mozzarella—all match Piquette’s subtlety.
7. Picnic Fare: Cold chicken, sandwiches, crackers with hummus—it’s picnic-perfect

Piquette’s lightness means it doesn’t overpower, making it a versatile pairing partner.

Common Questions About Piquette

The Basics and Definition

• What does piquette mean in wine?
  Piquette is a beverage made from the second pressing of wine grapes, diluted with water and fermented to create a low-alcohol drink.
• What is piquette beer?
  Piquette beer does not exist. Piquette is strictly a grape-based beverage. Confusion might arise because both Piquette and beer can be low in alcohol and fizzy.

Production and Ingredients

• How do you make piquette?
  Piquette is made by soaking grape pomace in water for a period (usually one to two weeks) and then fermenting the mixture. Some winemakers add a small amount of original wine or wildflower honey to aid in fermentation and add complexity.
• What are the ingredients in piquette?
  The primary ingredients are grape pomace and water. Some variations include adding a small amount of the original wine or wildflower honey to enhance the fermentation process.
• What is grape pomace?
  Grape pomace consists of the leftover grape skins, seeds, and stems from crushed grapes after the juice has been extracted for winemaking.
• What is the Piquette method?
  It involves rehydrating grape pomace with water, allowing it to ferment, and sometimes adding a small amount of original wine or honey to the mix.
• How is Piquette wine made?
  Piquette wine is made by soaking grape pomace in water to extract residual sugars and flavours, fermenting the mixture, and often adding original wine or honey to enhance the final product.
• How long to ferment Piquette?
  Fermentation typically takes one to two weeks, depending on the desired flavour profile and fermentation conditions.

Characteristics and Storage

• How long does piquette last?
  Once bottled, piquette can last several months if stored properly. However, it is best consumed within a few weeks to enjoy its fresh and effervescent qualities.
• Is piquette alcohol?
  Yes, Piquette contains alcohol, but at a much lower level than traditional wines, typically ranging from 4% to 9% alcohol by volume (ABV).
• Is Piquette wine sparkling?
  Piquette can be slightly sparkling due to the natural fermentation process, especially if honey or other fermentable sugars are added.
• What type of wine is piquette?
  Piquette is considered a type of low-alcohol wine or wine-like beverage made from the re-pressed pomace of wine grapes.
• What is the Piquette style?
  The Piquette style is characterized by its light body, low alcohol content, slight effervescence, and refreshing acidity, making it an ideal summer beverage.

Comparisons and Legalities

• What is the difference between grappa and piquette?
  Grappa is a distilled spirit made from grape pomace, resulting in a high alcohol content. In contrast, piquette is a low-alcohol beverage made by fermenting grape pomace, which has added water.
• Why was Piquette banned?
  Piquette was banned in the European Union to protect the wine market from oversupply and avoid consumer confusion. The legislation permits its production only for distillation or private consumption by the families of winegrowers.
• Why is piquette illegal?
  Piquette is not entirely illegal but is heavily restricted in the EU. To protect the traditional wine market, it is allowed only for distillation or private family consumption by winegrowers.

The EU Ban: Regulatory Hurdles

Despite its appeal, Piquette is restricted in the European Union. Under current regulations, it may only be produced for private consumption or distillation, not for sale. This was intended to safeguard the wine market from low-cost alternatives. However, consumers often struggle to understand what Piquette is, which has also impacted its sales and broader acceptance.

Despite this, as transparency improves and consumer preferences evolve, there’s hope these restrictions may be revisited. Clear labelling and education could allow Piquette to coexist with traditional wine categories.

The Future of Piquette: Low Alcohol Wine, Sustainability, and Innovation

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. However, customers often prefer more familiar categories like 'Natural Wine Spritzer,' which can impact Piquette's market performance.

Environmental Impact and Sustainability of Piquette Wine

Piquette checks all the right boxes for eco-conscious drinkers:

• Waste Reduction: Uses up grape pomace that would otherwise be discarded.
• Low Resource Use: Minimal energy, water, and intervention compared to traditional wine.
• Smaller Carbon Footprint: Often packaged in lightweight cans or recycled bottles, reducing emissions. Canning piquette significantly reduces emissions from shipping compared to glass bottles, due to cans being much lighter.
• Compost Benefits: Leftover pomace after Piquette can be composted, improving soil health and vineyard biodiversity.

By turning waste into refreshment, Piquette leads the charge in circular winemaking.