Exploring a new city, one needs to stay open to where the next favorite thing will be discovered. While enjoying a dozen local oysters at Amen Street one afternoon, the bartender Grace had a recommendation for a wine pairing.
Since I am not usually a white wine enthusiast, I was eager for the advice. She poured a taster of well chilled Picpoul de pinet. One sip and I had a new favorite!
Picpoul de pinet is one of the older varietals from the southern regions of France. A crisp white wine with a delicate nose and a fresh citrus finish, it is a perfect summer wine selection. Because of it’s acidic properties, it’s name literally means “lip stinger”. This acidity makes a great pairing for the aforementioned oysters, but other trending items such as rich cheeses and charcuterie boards, Mediterranean flavors and chocolate compliment it as well.
As much as we have enjoyed this wine with oysters and soft shell crab this spring, these are not traditionally on summer menus. The myth for oysters is that you don’t eat them in months that do not have an “R”. In fact October 1 through May 15 is officially oyster season for harvesting them yourself. While this may have been a good rule to follow in the past, modern practices of refrigeration and breeding have created an environment for plump, sweet and more importantly safe oysters all year long.
Much like the 1st sweet corn of the season in Wisconsin, soft shell crab season is a highly anticipated but short one. Blue crab that have molted their shell are able to eaten in its entirely. The whole soft shell is edible and delicious. Once the shells begin to harden they are no longer edible, creating the short season, anywhere from a few weeks to into the summer. They are found on menus around town offered fried, saute or grilled in limited quantities.
There is a vibrant foodie environment in Charleston, with an abundance of fabulous restaurants. We have enjoyed exploring both traditional local favorites, as well as new places with fresh approaches. The first few months we were here we had more accessibility to these restaurants. Covid restrictions- both travel and local dining out- meant smaller crowds and fewer reservation requirements. Planning ahead, many times a full month for reservations is a must now. While this is a great sign for a healthy restaurant scene, it’s not easy to be spontaneous or book a table when visitors are here.
We have found Picpoul at many restaurants in this area, although it hasn’t always been on the wine list. When we don’t see it listed, we ask for it. Sometimes they have it, just not listed yet. We look forward to exploring what the summer seafood selections will be to pair it with, or just enjoy it by the water.
Total Wine is a retailer in our area carrying Picpoul. Wine.com has the La Chapelle du Bastion label I first fell for. At a comfortable price range, it becomes an even more appealing summer wine choice.
