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The production of piquette by poor farmers, or for consumption by farmhands and workers continued during the centuries, and is known to have been in practice as late as the mid-20th century. However, piquette seems to have been primarily associated with poor conditions, where real wine could not be
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wine" were frequently produced in France under the designation piquette, and not just consumed locally, but also sold. Some of it was coloured and flavoured to appear as real wine, or was blended into actual wine to increase the amount available.
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and common workers. After the wine grapes were pressed twice, the pomace was soaked in water for a day and pressed for a third time. The resulting liquid was mixed with more water to produce a thin, tepid "wine" that was not very appealing.
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The term "piquette" has also been used as a nickname for French wine of low quality. Piquette came to be used in this fashion because it is derived from the word
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in water, or by leaching fermented grape pomace with water. In cases where an EU member state allows the production of piquette, it may only be used for
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in the late 19th century, the production of wine fell so dramatically in France that several types of "
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Wines considered to be simple or bad quality are still sometimes referred to as "piquette" in French.
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Council
Regulation (EC) No 1493/1999 of 17 May 1999 on the common organisation of the market in wine
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If water is added to the pomace remaining after grapes intended for wine production have been
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countries, and were produced from grape varieties not directly suitable for wine production.
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or for consumption in the families of individual wine-growers. It may not be sold.
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define piquette as the product obtained by the fermentation of untreated grape
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which commonly refers to a vinous beverage produced by adding water to grape
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256:"The Encyclopedia of Food and Beverage by Artemas Ward, New York, 1911"
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but sometimes refers to a very simple wine or a wine substitute.
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Piquette was produced in what was then Paris's outskirts, in
197:(Third ed.). Oxford: Oxford University Press. pp.
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Cliffordawright.com: Wine as Food in 15th century
Languedoc
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with water. The raisins used were imported to France from
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Vinous wine produced by adding water to grape pomace
284:The Paris Times 25 May 2007: Rebellious Belleville
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297:"10 August 2005: Drink Local, Drink Montmartre!"
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245:Council Regulation (EC) No 1493/1999, p. 24
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258:. Digital.lib.msu.edu. Archived from
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295:Clotilde (10 August 2005).
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299:. Chocolateandzucchini.com
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100:Produced by other methods
21:Piquette (disambiguation)
194:Oxford Companion to Wine
106:Great French Wine Blight
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19:For other uses, see
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104:During the
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319:Categories
189:"Piquette"
166:References
145:Montmartre
141:Belleville
73:afforded.
90:macerated
31:wine term
303:26 April
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154:See also
27:Piquette
236:, p. 42
118:raisins
47:pressed
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134:piquer
110:Ersatz
87:pomace
66:slaves
58:Romans
35:pomace
305:2011
268:2011
203:ISBN
143:and
81:The
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