Sustainability in the glass: why is piquette making a comeback?

In the old farmyards, nothing went to waste: even the pomace left over from pressing grapes was made into a drink for the family and the workers. This was piquette – a light, refreshing, simple but all the more connected to everyday life. Now, decades later, the world is rediscovering it in the spirit of sustainability. Piquette is traditionally made by reusing the pomace left after pressing grapes. Water was poured over the pomace and it was left to ferment again, resulting in a drink with an alcohol content of 3–4 percent. It was not considered wine, but rather a thirst-quenching, everyday refreshment, mainly consumed by seasonal workers and vineyard owners during the harvest. Piquette originates from France, where it was commonly consumed in the 18th and 19th centuries. It was not a drink for noble tables, but rather the everyday refreshment of peasants, servants, and seasonal workers. It was characterized by its low cost and simplicity, as it was made from the second "brew" of ...