French Wine Terms.

Yes, I have tasted Piquette. If we're both talking about the same thing, and I think we are, then it was every bit as bad as you say. Instead of throwing away the exhausted pomace after it's been pressed, they sloshed some water into it and pressed it again and fermented the juice! This was in the Loire Valley. What they got was a thin, pale, washed out excuse for wine and the best that could be said for it was that it was non-poisonous. (I think). I'm told it clears quickly and is given free to vinyard workers with their lunch. And worth every penny ! Merde !

Regards, Bill.