Spring is truly here (at least in Georgia, sorry northern United States), the forest behind my house is green again, and the spring produce is a rebirth of lighter fresher ingredients in the kitchen. The French #winophiles have chosen the perfect spring/summer wine variety, Picpoul for our April theme. (more details for the French #winophiles at the bottom of this post) Picpoul is a fresh, crisp wine that pairs well with lighter spring flavors and seafood like halibut with spring vegetables.
Discover Picpoul de Pinet Wine
Picpoul de Pinet (Pik-pul-de-Pinay) is a white wine from the Languedoc region in France. It is made from one of the oldest Languedoc grapes, “Piquepoul.” In 2013 Picpoul de Pinet received its AOC status. The AOC Picpoul de Pinet extends along the Thau lagoon west of the Mediterranean, encompassing 3000 acres of vineyards. It is the largest white wine producer in the Languedoc.
Map of AOC Languedoc Picpoul de Pinet via Picpoul de Pinet website
Flavor Profile
Picpoul de Pinet is known for its crisp acidity and can be light to medium in body and alcohol. Aromas of white blossoms with notes of citrus, stone fruit, melon, and minerals are common. If you like Sauvignon Blanc or Pinot Grigio, you may enjoy Picpoul de Pinet.
Food Pairings
Influenced by its proximity to the Mediterranean; seafood, shellfish, Mediterranean cuisine, fresh cheeses, and cured meats
My Tasting Notes
2017 Les Costieres de Pomerols Picpoul de Pinet H.B.
12.5% abv | $12 SRP (sample) | 100% Picpoul (or Piquepoul)
Vineyards: Sunny hillsides along the coastal region in the Mediterranean garrigue*, near the Thau lagoon between the port of Sète and Marseilles. The vines are 15-20 years old. Sustainable farmed.
*garrigue is open low-growing scrubland including holm oak, juniper, broom, and wild herbs; rosemary, thyme, and sage.
Soil: Limestone and sandy soil deposits
Vinification: Grapes are harvested at night. Pneumatic pressing and a selection of free-run juice under inert gas. Cold settling for 48 hours with temperature controlled fermentation. No malolactic fermentation. No oak aging, aged on its lees for a few months.
Production: 65,000 cases
Pale lemon in color with a green hue. Medium++ acidity and light body. Floral nose of acacia blossoms, on the palate, refreshing crisp acidity with notes of grapefruit and melon.
Food Pairing: Halibut with Spring Vegetables – The crisp, light, and refreshing Picpoul plays the perfect affinity with the fresh, light flavors of the halibut and spring vegetables. The crisp sugar snap peas and green beans add a textual contrast to the halibut. The herbs and lemon bring out the fruit characteristics in the Picpoul. A delicious spring dinner.
Halibut with Spring Vegetables
Ingredients
For the Halibut
- 4 5 oz. Alaskan Halibut fillets, skin removed
- 1 lemon, zested, and reserved for juicing
- 1 tablespoon fresh thyme leaves
- 1 and 1/2 tablespoon extra virgin olive oil
- Kosher sea salt and freshly ground pepper
For the Spring Vegetables
- 10 small potatoes, cut into one inch size pieces
- 6 small carrots, cut into one inch size pieces on the diagonal
- 2 cups sugar snap peas, sliced lengthwise into thin strips
- 20 asparagus spear tips, about one inch size pieces
- 1/2 lb thin green beans (haricot vert)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- Kosher sea salt and freshly ground pepper
- 1 lemon
Parsley-Mint Sauce
- 2 medium size bunches flat-leaf parsley
- 1 cup fresh mint leaves
- 1 small garlic clove, peeled
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup extra virgin olive oil
- Kosher sea salt and freshly ground pepper
Instructions
For the Halibut
- Season the halibut fillets with thyme leaves and grated lemon zest. Cover and refrigerate for 4 hours.
- 15 minutes before cooking the halibut, remove from refrigerator.
- Heat a large sauté pan over high heat for a few minutes. Season the halibut with Kosher sea salt and freshly ground pepper. Add 1 and 1/2 tablespoons extra virgin olive oil to the pan and warm for a minute. Add the halibut fillets to the pan and cook for 3-4 minutes or until lightly golden. Turn the fillets, lower the heat to medium-low, and cook for two more minutes or until cooked through.
- To serve; spoon 1/4 of the spring vegetables on the center of a plate, top with one of the halibut fillets and drizzle a teaspoon of the parsley-mint sauce over the halibut.
Spring Vegetables
- Parboil the carrots and potatoes for one minute in salted water. Drain well.
- Heat a large sauté pan over medium high heat, add the olive oil and 1/2 tablespoon butter. When the butter has melted, add the carrots and potatoes sauté for 2-3 minutes. Continue to add remaining vegetables stirring and tossing as you add them. Season with salt and pepper. Sauté until vegetables are just tender. Add the remaining 1/2 tablespoon of butter and a squeeze of lemon.
For the Parsley-Mint Sauce
- In a small mini food processor, add the parsley, mint, garlic, lemon juice, salt, pepper, and half the olive oil. Pulse until combined. Add the remaining olive oil and pulse to mix. Taste and adjust for seasoning.
Sources;
Picpoul de Pinet website
Kysela Pere et Fils, LTD
Disclosure: wine sample provided by; Kysela Pere et Fils, LTD
Join the French Winophiles on Twitter, Saturday, April 21st at 11:00 am ET using hashtag #winophiles. Check out my fellow French #Winophiles and their posts on Picpoul.
- Michelle of Rockin Red Blog says, “Picpoul…Take Me Away.”
- Wendy of A Day in the Life on the Farm encourages us to Pick a Picpoul to Enjoy al Fresco This Summer.
- Susannah of Avvinare features Picpoul de Pinet – A Refreshing White from the Languedoc.
- Jill of L’Occasion shares Mediterranean Bliss: Picpoul de Pinet.
- Jeff of FoodWineClick! pairs Picpoul de Pinet and Steak Tartare Redemption.
- Nicole of Somm’s Table writes Cooking to the Wines: Font-Mars Picpoul de Pinet with Crab Cakes and Fennel-Apple Salad.
- Payal of Keep the Peas posts A Lip-Smacking Lip-Stinger: Picpoul de Pinet.
- David of Cooking Chat makes a case for Picpoul Wine with Pesto and Other Pairings.
- Lauren of The Swirling Dervish says Picpoul de Pinet: Your Go-To Wine for Spring.
- Lynn of Savor the Harvest asserts The Single Variety Wine For Summer- Picpoul de Pinet.
- Gwendolyn of Wine Predator has Picpoul Goes Southern Style with Shrimp and Grits.
- Jane of Always Ravenous pairs Halibut with Spring Vegetables and Picpoul Wine.
- Robin of Crushed Grape Chronicles shares Picpouls from Pinet and California and a Seaside Pairing.
- At Culinary Adventures with Camilla, she’s Pairing Bourride à la Sétoise with Picpouls From France to California’s Central Coast.
- Rupal of Syrah Queen will be posting The Rise of Picpoul de Pinet soon.
From the looks of it, spring has definitely arrived on your table! Another beautiful dish that has me longing for lighter dishes chock-full of vibrant vegetables and fresh seafood. And it sounds like the halibut paired super-well with the Picpoul.
I was so ready for not only spring, but the lighter foods paired with refreshing crisp white wine!
A+ knife skills! The whole dish sounds lovely, and I can only imagine how well the dry picpoul enhanced the flavours.
Thank you, I do tend to do a lot of chopping, still could improve my knife skills!
I love Minnesota, but this time of year I do get a bit jealous of southern friends. Our farmers markets are still a month away, and green in the yard? No way!
I may be in the south but I am jealous of my California friends with farmers markets that are always giving. I hope your spring improves, a snow blizzard in April is just not right.
This picture and pairing had my mouth watering. I will definitely save this to pair a Picpoul in the future!
Let me know how you like the halibut with spring vegetables. Thanks for visiting!
Halibut is one of my husband’s favorites. Thanks for sharing this recipe.
Halibut is one of my favorites too!
A+ on the recipe Jane! (And feature photo ;-D I can imagine how the herbs and lemon bring out the citrus character of Picpoul. Be interesting to try this same dish with a California Picpoul too. Cheers!
Thanks Lynn! I too am curious about a California Picpoul and pairing it with the halibut.
That meal is just gorgeous! Looks like a Bon Appetit cover! I can imagine these two were beautiful together.
Jane your halibut looks AMAZING! What a great spring pairing. I am saving the recipe. Thank you.
Halibut is très cher, as they say, to get fresh in the Midwest – this is a gorgeous treat. Cheers Jane!