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Piquette
Piquette is a French wine term which commonly refers to a vinous beverage produced by adding water to grape pomace but sometimes refers to a very simple wine or a wine substitute.
== From pomace ==
If water is added to the pomace remaining after grapes intended for wine production have been pressed, it is possible to produce a thin, somewhat wine-like beverage.
The Ancient Greeks and Romans used pomace in this way under the name ''lora'', and the product was used for slaves 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.〔
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 afforded.〔(Cliffordawright.com: Wine as Food in 15th century Languedoc ), accessed on 27 May 2008〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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