Description

While commercial production and marketing of piquette has only been revived recently, the beverage has been made since ancient times and would have been a more common drink than wine for the poor peasantry and enslaved labor of centuries ago. It’s made by re-hydrating and fermenting the pomace (skins, stems and skins) left over from winemaking. A way to make the most of a limited resource, a common predicament peasants worldwide have managed to ingeniously navigate regularly. And like many of the best foods, it was an invention of scarcity.