Skip to main content

#Winophiles Invitation: Picpoul

image credit imbibemagazine.com

On the third Saturday of the month a group of food and wine bloggers post about a French region or wine varietal. For April's event, I wanted to shine the spotlight on the Picpoul grape. And, since I wanted to give folks ample time to track down wines and think about their posts, I'm posting the invitation early.

The Picpoul #Winophiles event will be Saturday, April 21st. Posts will be live by early that morning and you can follow along on a Twitter chat, using #Winophiles, from 11am-12pm Eastern time that day as well.

Picpoul

I am excited to explore this varietal more - learn from the others and see how they pair it - because I've only encountered it once before when I poured a Montmassot 2014 Picpoul de Pinet for a sponsored Languedoc event in November 2015.

From what I remember, the wine was almost crystal clear with a tinge of green in the glass. It had a delicate nose with hints of honey. And, on the tongue, it was fresh and zippy. I know it's often suggested to pair with seafood, but I can imagine it pairing nicely with cheese and charcuterie as well. One article mentioned chocolate. So, major kudos if you pair this with a dessert! Maybe I'll attempt that route myself.

Details for participation
Are you ready to jump in and participate in the Picpoul #Winophiles event? Here are the details…

Send an email to tell me you're in: Include your blog url, Twitter handle, link to your Pinterest profile, and any other social media detail. If you know your blog post title now, include that...but you can send me that a bit closer to the event, I'd like to get a sense of who's participating and give some shoutouts and links as we go. The email is constantmotioncamilla[at]gmail[dot]com.

Send your post title to me by Monday, April 16th, to be included in the preview post. I will do a preview post shortly after getting the titles, linking to your blogs. When your post goes live, the published title should include "#Winophiles" but it doesn't need to be included for the title list. 

Publish your post between 12:01 a.m-7:00 a.m. ET on Saturday, April 21. You can always schedule your post in advance if you will be tied up around then.

Include a link to the other #Winophiles participants in your post, and a description of what the event is about. I'll provide the html code you can easily put in your initial post--which will link to people's general blog url--then updated code for the permanent links to everyone's #Winophiles posts.

Get social! After the posts go live, please visit your fellow bloggers posts' to comment and share.

Sponsored posts OK if clearly disclosed. Please be sure to disclose if your post is sponsored or if you are describing wine or other products for which you have received a free sample.

Live #Winophiles Twitter Chat April 21, 11 a.m. ET: Participating bloggers and others interested in the subject will connect via a live Twitter chat. It's a nice bring way to bring in others interested in the subject who didn't get a chance to share a blog post. You can definitely still join the blog event if you're not available for the live chat.

Comments

  1. I Just had one I opened a week ago. Maybe I’ll join if I can swing it.

    ReplyDelete
  2. I will be joining in the fun as long as the samples arrive in time, no luck finding a bottle anywhere.

    ReplyDelete
  3. I have a bottle in the cellar! And I may track down another. I'm excited to join you!

    ReplyDelete
    Replies
    1. I email you a couple of times with information on my post to join you and had not heard back. Is it still possible to have my post included? "Picpoul from Pinet and California and a seaside pairing"

      Delete
  4. I assumed it’d be relatively easy to find a Picpoul in Bordeaux but no! I‘ve had a few of them but might have to dig into April #winophiles without a wine!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an