Roussillon’s wine revolution has yielded delicious results across the board, and this white blend from Olivier Pithon is just one of the beautifully mineral, full yet crisp whites that perfectly match the zesty, crunchy seafood dishes of Catalan cuisine. Olivier uses grapes farmed by a half dozen of his friends in the hills above Perpignan, all either fully organic or on their way. The Blanc is a blend of Grenache Gris, Grenache Blanc, and Macabeu, full bodied grapes that bask in the constant Mediterranean sun, tempered by the equally constant Tramontane winds from the Pyrenees. In the cellar, this entry tier wine is vinified in neutral cement tanks and no intervention beyond a splash of sulfur. The result is a wine with creamy texture and saline minerality, with aromas of yellow plum, candied ginger, pineapple, apricot and garrigue. The palate shows flavors of lemon curd, apricot and orange, leading to a finish lined with flaky salt crystals. For best results, give this wine a half hour to breathe after opening. If pressed for time, give the bottle a vigorous shake after pouring the first glass. Look for Mediterranean seafood recipes for pairing.