MISSION: Piquepoul with intention
As frequent itinerants along French oyster coasts we were gobsmacked after stumbling upon the centuries-old match of oysters and piquepoul. That first enchanting sip while overlooking Bouzigues’ oyster trellises smashed the envelope, and became a mission to capture the sensory sensation for our own oyster client base. One decade later Moonlight Oysters and Borrowed Cuttings Piquepoul offer an elegant embrace in Australia’s finest oyster parlours.
The particular clones we borrowed were deliberately chosen for the oyster fit, personally fetched from a kind vigneron’s site in the dead of an icy winter during pruning. Sort of a fairy tale, really.
But wait, there’s more!
Turns out, beyond the oyster fit, this new crisp light fresh citrusy friend from the Olde Worlde found a larger life in New World cuisines –a spectacular cross-cultural fit with sashimi, sushi, yakitori, kushiyagi, not to mention Chinese and Vietnamese cuisines. Who would have thought. Equally, it brings its fresh, light minerally touch to Murray cod, jewfish, dory and crustacea.