Olivier Pithon Cotes Catalanes Blanc Mon P'tit Pithon' 2023

Name: Olivier Pithon Cotes Catalanes Blanc Mon P'tit Pithon' 2023
Brand: Olivier Pithon
SKU: 1-FR-PIT-MPP-23-75
Price: 25.0 USD
Availability: InStock

For young French winemakers, the south of France is the land of opportunity. The Languedoc-Roussillon in particular has become a hotbed for young winemakers looking to craft affordable, top-tier wines. It’s particularly appealing to the ecologically minded: because of the strong Mistral winds, pests and fungus don’t thrive among the vines in the same way they do in cooler, wetter climates. Biodynamic and organic farming are much more easily achieved here.

Olivier Pithon grew up in the Loire Valley, studied in Bordeaux, and eventually settled in the small village of Calce in the Pyrénées-Orientales. There, he farms biodynamically and makes down-to-earth wines like this white blend. It balances fruit and minerality and is insanely drinkable—exactly the kind of bottle we like to uncork for our friends over snacks and good conversation.

Producer: Olivier Pithon

Country: France

Region: Côtes Catalanes

Grape: Macabeu, Grenache Gris, Grenache Blanc

Tasting Notes

Pear, stonefruit, honey, wet stone

If You Like This...

Then you should try: If you like the notes of honey in this white wine, you should look to other wines that show similar notes, like Riesling, Semillon, and Chenin Blanc. You’ll find those varieties in Germany, Bordeaux, and the Loire Valley respectively.

More Info

- The Pyrénées-Orientales region is also known as Northern Catalonia, but it’s located in Southern France.
- Côtes Catalanes is one of the most important IGPs (Indication Géographique Protégée) in the Languedoc-Roussillon region of Southern France.
- Up and coming winemakers often gravitate to this area because the cost of land is lower than in prestigious regions like Burgundy and Bordeaux.

Variants

$25.00

Pair With: Linguine With Zucchini, Corn and Shrimp

Adapted from New York Times Cooking

Kosher salt and black pepper
1 pound linguine or other long pasta
1 pound medium shrimp, peeled, deveined and tails removed (about 20 shrimp)
4 tablespoons unsalted butter
4 tablespoons olive oil
6 garlic cloves, minced
1 medium shallot or ½ medium onion, minced
Red-pepper flakes
1 large zucchini, cut into ¼-inch rounds, then each round cut into quarters
2 cups corn kernels (2 to 3 large ears)
¼ cup chopped fresh mint, for garnishing
¼ cup chopped fresh basil, for garnishing

Preparation
Step 1
In a large pasta pot, bring salted water to a boil. Add pasta and cook according to the packaging directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and return it to the pot.

Step 2
Meanwhile, pat the shrimp dry with a paper towel and season with salt. In a separate large pot, melt 2 tablespoons of butter into 2 tablespoons of olive oil over medium high. Add shrimp in a single layer and cook until just opaque, about 2 minutes per side. Use tongs or a slotted spoon to extract shrimp and set aside.

Step 3
Maintaining medium-high heat, add the garlic, shallot and a pinch each of salt, black pepper and red pepper, stirring constantly until the garlic is fragrant and shallot is translucent, about 3 minutes. Add zucchini and cook, stirring occasionally, for about 4 minutes. Add corn along with the remaining 2 tablespoons olive oil and a pinch of salt; stir to coat. Cook until the corn is bright yellow and warm, about 2 minutes. Be careful not to overcook the vegetables, they should maintain their crispness.

Step 4
Add pasta to the pot with the vegetables, followed by the shrimp, ½ cup of the reserved pasta water and the remaining 2 tablespoons of butter. Stir to combine, reheating the shrimp while creating a glossy sauce, for about 90 seconds. Remove from heat and add chopped mint and basil and stir. Adjust seasonings to taste. Serve immediately.