Picpoul, also known as Piquepoul, is an ancient white wine grape variety from the Languedoc-Roussillon region in southern France. Its name, "Pique-poul" translates to "stings the lip" referring to its high acidity. Its most well-known use is in the white wines of the Picpoul de Pinet AOC. Picpoul is able to retain its acidity in the hot Mediterranean climate of the region, making it ideal for producing taut, full-bodied white wines with herbal and citrus aromas. Historically, it was blended with another variety, Clairette, to make white Picardin, which was shipped north to Paris. However, it fell out of favor in the 1800s due to its susceptibility to pests and disease. Now, it is primarily grown in coastal vineyards such as Pinet and the Etang de Thau. It can also be found in small amounts in Portugal and Spain under the names Picapoll and Avello. There are also rare variants of the grape, such as Picpoul Gris and Picpoul Noir.