Piquette
Encyclopedia
Piquette is a French wine term
which commonly refers to a vinous beverage produced by adding water to grape pomace
but sometimes refers to a very simple wine or a wine substitute.
The Ancient Greeks and Romans
used pomace in this way under the name lora, and the product was used for slaves and common workers. After the wine grapes were pressed twice, the pomace was soaked in water for a day and pressed for a third time. The resulting liquid was mixed with more water to produce a thin, tepid "wine" that was not very appealing.
The production of piquette by poor farmers, or for consumption by farmhands and workers continued during the centuries, and is known to have been in practice as late as the mid-20th century. However, piquette seems to have been primarily associated with poor conditions, where real wine could not be afforded.
define piquette as the product obtained by the fermentation of untreated grape pomace
macerated
in water, or by leaching fermented grape pomace with water. In cases where an EU member state allows the production of piquette, it may only be used for distillation
or for consumption in the families of individual wine-growers. It may not be sold.
in the late 19th century, the production of wine fell so dramatically in France that several types of "Ersatz
wine" were frequently produced in France under the designation piquette, and not just consumed locally, but also sold. Some of it was coloured and flavoured to appear as real wine, or was blended into actual wine to increase the amount available.
A common way to produce such piquettes was to mix raisin
s with water. The raisins used were imported to France from Mediterranean countries, and were produced from grape varieties not directly suitable for wine production.
Piquette was produced in what was then Paris's outskirts, in Belleville
and Montmarte, in an era when the simpler wines for Paris were sourced as close to the capital as possible in order to lower transportation costs.
Very simple wines are still sometimes referred to as "piquette" in French.
Glossary of wine terms
The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture, winemaking, grape varieties, and wine tasting, see the topic specific list in the "See also" section below.-A:...
which commonly refers to a vinous beverage produced by adding water to grape pomace
Pomace
Pomace , or marc , is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit....
but sometimes refers to a very simple wine or a wine substitute.
Piquette from pomace
If water is added to the pomace remaining after grapes intended for wine production have been pressed, it is possible to produce a thin, somewhat wine-like beverage.The Ancient Greeks and Romans
Ancient Rome
Ancient Rome was a thriving civilization that grew on the Italian Peninsula as early as the 8th century BC. Located along the Mediterranean Sea and centered on the city of Rome, it expanded to one of the largest empires in the ancient world....
used pomace in this way under the name lora, and the product was used for slaves and common workers. After the wine grapes were pressed twice, the pomace was soaked in water for a day and pressed for a third time. The resulting liquid was mixed with more water to produce a thin, tepid "wine" that was not very appealing.
The production of piquette by poor farmers, or for consumption by farmhands and workers continued during the centuries, and is known to have been in practice as late as the mid-20th century. However, piquette seems to have been primarily associated with poor conditions, where real wine could not be afforded.
EU regulations on piquette
The European Union wine regulationsEuropean Union wine regulations
European Union wine regulations are common legislation related to wine existing within the European Union , the member states of which account for almost two-thirds of the world's wine production...
define piquette as the product obtained by the fermentation of untreated grape pomace
Pomace
Pomace , or marc , is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit....
macerated
Maceration (wine)
Maceration is the winemaking process where the phenolic materials of the grape— tannins, coloring agents and flavor compounds— are leached from the grape skins, seeds and stems into the must. Maceration is the process by which the red wine receives its red color, since 99% of all grape juice is...
in water, or by leaching fermented grape pomace with water. In cases where an EU member state allows the production of piquette, it may only be used for distillation
Distillation
Distillation is a method of separating mixtures based on differences in volatilities of components in a boiling liquid mixture. Distillation is a unit operation, or a physical separation process, and not a chemical reaction....
or for consumption in the families of individual wine-growers. It may not be sold.
Piquette produced by other methods
During the Great French Wine BlightGreat French Wine Blight
The Great French Wine Blight was a severe blight of the mid-19th century that destroyed many of the vineyards in France and laid to waste the wine industry...
in the late 19th century, the production of wine fell so dramatically in France that several types of "Ersatz
Ersatz
Ersatz means 'substituting for, and typically inferior in quality to', e.g. 'chicory is ersatz coffee'. It is a German word literally meaning substitute or replacement...
wine" were frequently produced in France under the designation piquette, and not just consumed locally, but also sold. Some of it was coloured and flavoured to appear as real wine, or was blended into actual wine to increase the amount available.
A common way to produce such piquettes was to mix raisin
Raisin
Raisins are dried grapes. They are produced in many regions of the world. Raisins may be eaten raw or used in cooking, baking and brewing...
s with water. The raisins used were imported to France from Mediterranean countries, and were produced from grape varieties not directly suitable for wine production.
French piquette
The term "piquette" has also been used as a nickname for French wine of low quality. Piquette came to be used in this fashion because it is derived from the word piquer, which means to prick or prickle. These wines often had a slight fizz which would prickle the mouth.Piquette was produced in what was then Paris's outskirts, in Belleville
Belleville (commune)
Belleville was a French commune in the Seine département lying immediately east of Paris, France. It was one of four communes entirely annexed by the city of Paris in 1860. Its territory is now shared by the XIXe arrondissement and XXe arrondissement, but a neighborhood has retained its name: the...
and Montmarte, in an era when the simpler wines for Paris were sourced as close to the capital as possible in order to lower transportation costs.
Very simple wines are still sometimes referred to as "piquette" in French.