Mon P’tit Pithon Rouge 2017 Olivier Pithon Review And Tasting Notes
The Mon P’tit Pithon Rouge by Olivier Pithon is a super easygoing wine. You open it, combine it with a porchetta pizza or a pad thai and the evening will be fine, as long as there is tequila afterward, claro!
All jokes aside, this classic everyday wine doesn’t disappoint. It is austere, immediate, immaculate, just mineral so as not to be bland, but above all, it has such a soft tannin that it does its duty without even realizing it.
We are talking about a wine that falls within the Côte Catalanes, the home of drinkable blends, where sea and sun are the masters. And, in this bottle, you will find pure Mourvedre, Grenache and Syrah juice, interpreted with incredible lightness. On the other hand, this trinity of vines has been used for centuries to produce wines with a wide range of aromas but easy to approach. Pepper, irresistible fruit, stellar acidity, all infused into a very slender body.
Organoleptic characteristics
Nose with a powerful fruity charge: a waltz of cherries and small berries. A herbaceous thread, a sprinkling of pepper, very subtle balsamic returns, echoed by a distant memory of saltiness. Slightly spicy ends. It is neither very deep nor very complex, but it offers a fascinating insight and there are no inaccuracies.
On the palate, it is easy to read. It flows smoothly, leaving a pleasant memory where the fruit takes on citrus and watermelon traits. The tannin is light. What sustains the sip is the acidity, still biting after five years.
Perfect balance, light-hearted charm and ease of drinking. It is not the wine of life, but the one that definitely improves your everyday life. Especially in summer, when you can serve it at a temperature of 14 degrees. One hour in the refrigerator and off to the table immediately accompanied by a grilled lamb, pulled pork or a finocchiona sandwich.
Price
12 euro. Great price. Stock it up. The trick with this type of wine is leaving them in the cellar for at least 3 years. It was almost rude, rustic as soon as it came out, but he smooths out the corners with a bit of refinement. So much acidity it has to sell.
Food Pairings
Lamb kebabs, gnocchi with Bolognese, hamburgers, baked lasagna, truffle risotto, pasta Amatriciana
