Les Costieres du Pomerol - 2020 Picpoul de Pinet

Warmer temps and lighter fare call for lighter wines, and over the last year or so I've become enamored with the Picpoul (or Piquepoul) grape. Sometimes known as the "Muscadet of the South", Picpoul is typically grown in clay and limestone soil in the Languedoc-Roussillon winemaking region of southern France. It has its own AOC, and is one of the only recognized wine regions in France to solely produce white grapes. 

You'll see this wine as Picpoul de Pinet, and is a the perfect wine for summer, in my humble opinion. Fans of vinho verde, and to an extent Sauvignon Blanc, will enjoy this as a nice alternative. For today's review, I chose Les Costieres du Pomerol's 2020 Picpoul, distributed by Kysela Per et Fils. 

Pale yellow in the glass, this wine's nose is fresh with a touch of honey and minerals. The palate is soft, light, citrusy, with just a touch of sweetness and a solid acidity that really stands out. It's not as sweet as Muscadet, nor is it super grassy or honeyed as some Sauvignon Blancs. I think the acidity really stands out here - and don't get me wrong, this wine isn't harsh by any stretch. Acidity in wine doesn't mean it's unpalatable, in fact, you want wine to be somewhat acidic to contribute to good structure. You want a clean, citrusy wine like this to have good acidity. 

You'll find Picpouls from $8.99 - $11.99 (I got this for $8.99 at Irving Wines and Spirits), so definitely a great value and and a perfect "everyday" wine, especially in the hot summer months. Pairs perfectly with oysters, clams, and other seafood. Why not throw one in the fridge?

Weekly Cocktail: "Johnny Gaucho"

Sometimes I decide to build a cocktail based on a spirit I purchased on a whim. Recently, I saw this neat corn/rye blend from Detroit's Two James Distillery, picked it up and enjoyed it. It's billed as an "East Meets West" kind of thing, an ode to the savory nature of Japanese ramen broth. It's tasty, and although the corn and rye really push through on the palate, it does have a bit of an unusual element. So like any spirit I purchase, I also wondered how it would be in a cocktail, therefore I whipped one up that showcases some of the umami, herbal elements of the base spirit. 

I chose a take on a Rob Roy / Manhattan, as the base spirit is the dominant ingredient. For the second part, I had this sample of Astobiza red vermouth from Pais Vasco in Spain, which is quite herbal and would go well. Rounding out the drink are some orange bitters, and instead of a garnish, I used Luxardo.

So here's "Johnny Gaucho" , and to make it you'll need:

• 2oz Two James "Johnny Smoking Gun" whiskey
• 1oz Astobiza red vermouth
• 3 dashes Regan's Orange Bitters
• 2 dashes Luxardo cherry liqueur

Add all ingredients into a large mixing glass, add a handful of ice, and stir for 40 seconds. Strain through a Hawthorne strainer into coupes. 

I omitted the garnish (typically a cherry) but added a tiny dash of Luxardo, which was cool. Overall the cocktail was a touch bitter, with the vermouth really bringing strong notes of cola and root herbs. Definitely great for fans of darker, more aromatic cocktails. 

Weekly Cocktail: "Contessa d'Estate"

Here's my latest mixology creation - a take on an Aperol spritz, and great for sipping during the golden hour. I'm calling it "Contessa d'Estate," or "Countess of Summer", owing to the bright, light, and refreshing core spirit. 

To make each drink, you'll need:

• 1.5oz vodka (I use VDKA 6100, made from whey)
• 1 ounce Aperol 
• 3/4oz St. Germain elderflower liqueur 
• 2 ounces grapefruit juice 
• Tonic water, to taste (I use Fever Tree)
• 2 dashes Crude "Sycophant" bitters (orange & fig)

Put ice in a Boston shaker, then add all ingredients except tonic. Shake vigorously, then strain into flutes with a couple of fresh ice cubes inside. Top with tonic to your taste.

The grapefruit balances out the sweetness of the St. Germain and the Aperol, and the tonic floated on top gives it a bitter tang. This could be served with a grapefruit wedge, for garnish, and can also be pre-batched if you want to make it for a group.