"Made on the Mediterranean coast close to the ‘oyster’ town of Sète, Picpoul might have been (probably was) designed as the perfect foil for seafood. It is crisp and fresh, with the same prickle of acidity that characterizes Muscadet, but has an added dimension with just the merest hint of tropical fruit. Always bottled in tall green flutes, it should be served young and cold. Don’t drink it on a wet Wednesday in February, but if the sun shines this is the perfect choice."