Discover Calçotada gastronomy in DO Conca de Barberá

Catalan gastronomic tradition is fun to explore on a sunny mid-February day. Yes, #winelovers had come to the village of Barberá de la Conca. There over a Calçotada lunch, a barbecued meal unique to Catalan, we were introduced to DO Conca de Barberá wines. The  wine region of Conca de Barberá is located in the southern part of Catalonia, between the provinces of Tarragona and Lleida. “Conca de Barberà” literally means the “basin of Barberà” in English. This appellation lies in an area between several sets of mountains, with the Francolí and Anguera rivers bordering it. When we arrived we were welcomed by winemakers from Cava Andrea, Vega Aixala, and Success Vinicol.

#Winelovers, Barberá de la Conca © Spaswinefood

#Winemakers, Barberá de la Conca © Spaswinefood

Three DO Conca de Barberá wineries (Cava Andrea, Vega Aixala, and Success Vinicola) shared their wines with us over a most delightful and insightful lunch. What an introduction to local gastronomy it was.

Tasting Do Conca de Barberá Wines © Spaswinefood

Discovering Calçotada Gastronomy
Our activities began outside where we had the opportunity to practice drinking red wine from a porró, traditional glass pitcher. This is a tradition that accompanies a Calçotada. A few #winelovers were quite accomplished at doing this. You soon realize that in unskilled hands the wine pours everywhere.

Porró Time, Barberá de la Conca © Spaswinefood

Porró Time, Barberá de la Conca © Spaswinefood

It certainly generated lots of excitement in our group. Many gave it a try.

Porró Enthusiasts, Barberá de la Conca © Spaswinefood

After introductions we participated in a Catalan gastronomic tradition that is usually celebrated January to April. Calçots, a type of scallion or onion, are grilled over a fire. Grapevines are most commonly used as a fuel. I was excited to view the grilling of the Calçots. 

Calçotada Gastronomy, Barberá de la Conca © Spaswinefood

Grilling Calçots, Barberá de la Conca © Spaswinefood

Once the Calçots were ready we were explained how to eat them with romesco sauce.  Calçots are a tender, sweet, roasted spring onion that goes perfect with this sauce, and wine of course.

Romesco Sauce, Barberá de la Conca © Spaswinefood

Yes, these slippery scallions were quite delicious. Later #winelovers enjoyed grilled meats and sausages, which are commonly served with the Calçots. There were grilled vegetables for the vegetarians. I enjoyed dipping the grilled veggies in romesco sauce. This gastronomic event was accompanied by wine of course. Given that dessert is typically oranges with Cava this is a wonderful way to end a meal.

During our Calçotada gastronomic experience we were introduced to DO Conca de Barberá wines.  While Conca de Barberá was granted official DO status in 1985, the region has a long history of winemaking. White grape varieties represent about two thirds of the vines planted. Macabeu and Parellada are the traditional grapes used for the production of white wines and cava, whereas Garnacha, Trepat and Tempranillo (locally known as Ull de Llebre) are used for red wines. 

Fortunately, I was introduced to Macabeu and Trepat during an earlier session on Catalan grape varieties by Sommelier Josep Pelegrin.

Macabeu Wine © Spaswinefood

Trepat is a red grape that has come of age in recent years. This ancient grape is considered to be native to the region. Authorized foreign grape varieties include Cabernet Sauvignon, Merlot, Pinot Noir and Chardonnay. 

Trepat Wine © Spaswinefood

I always love learning about the grapes unique to an appellation. Getting to know gastronomic traditions of a region first-hand is hard to beat. Spending time with local winemakers in this context was equally insightful. Later, saying goodbye to our hosts who treated us so well called for a photo.

DO Conca de Barberá Winemakers © Spaswinefood

Before leaving there was time to enjoy the views at day's end.

Day's End, Barberá de la Conca © Spaswinefood

#Winelovers are naturally curious to explore new cuisine. What a great introduction to DO Conca de Barberá and Calçotada gastronomy it was. This #winelover would like to thank our host Sinisa Curavic, SweetEasy and the sponsors of this Costa Daurada #Winelover 6th Anniversary event. I invite you to join me in my explorations of Costa Daurada and elsewhere at Spaswinefood. 

Sharon

February 2018
Tarragona, Spain 

© Spaswinefood

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Note: I would like to note that part of the expenses for local events was covered by the sponsors. All other expenses (travel and lodging) was covered by Spaswinefood.