Vinya del Metge (2014), de Cellers d’en Guilla
This funky rosé was awarded the prize for best Catalan rosé by the Wine Guide of Catalan in 2015 for the second year in a row. Produced by the Cellers d’en Guilla in the Empordà region of Catalonia, the Vinya del Metge – meaning ‘the doctor’s wine’ – is made with a blend of red and black grenache grapes which give it a fresh nose and smooth feeling in the mouth.
Drink it with: try it with a local cheese from the Empordà or with lighter cured meats.
A vegades penso que no és necessari entendre molt de vins per saber que en tens un de gran al davant. Ni tan sols tastar-lo. Ho he pensat en comptades (memorables) ocasions després de sentir com un elaborador em descriu la seva feina i el seu vi. Passió. Discurs. Coneixement. Màgia. I després he tastat el vi. I he entès perquè és un bon vi. Sobretot per qui hi ha al darrera. I aquests vins són els que recordo especialment. Un és el Marc Mallol del Celler d'en Guilla. Per això em fa il•lusió veure com des de llavors va collint reconeixements. L'últim, l'Or ahir al Grenaches du Monde per aquest singular rosat fi i delicat. #vicatala #virosat #garnatxa #garnatxaroja #garnatxanegra #vinyadelmetge #cellerdenguilla #doemporda #grenachedumonde #visitemporda #incostabrava
La Rosa (2015), by Vins de Terrer
As suggested by its label, this delicate rosé wine exudes all the qualities of its namesake flower, the rose: sensitive, fragrant, voluptuous and smooth. Made from a blend of xarello (one of the most prominent grapes in Catalan viticulture), pinot noir and grenache, La Rosa is a rosé best enjoyed in warm weather when you’re in search of something light and refreshing.
Drink it with: on its own as an apéritif, with salads or fish.
Petit Caus Rosado (2014), by Can Ráfols del Caus
This is one for those who like their rosé wines full-bodied and bursting with aromas of ripe fruits. The Petit Caus Rosado has a deep, pinkish-red hue which is achieved through a combination of tempranillo, merlot and pinot noir grapes – commonly used in the production of medium to full-bodied reds. Made on a vineyard on the outskirts of the Garraf nature park (Parc del Garraf), to the south of Barcelona, the wine holds its weight against fuller bodied fish and lighter meats.
Drink it with: try it with a ‘mar y muntaña‘ paella (meat and seafood) or even a Catalan suquet de peix fish stew.
El Portal (2013), by Celler Piñol
This refreshing rosé wine was made with a base of grenache grapes, with just a touch of syrah, to ensure balance of flavour and just a hint of pink. The wine was produced by the Celler Piñol, a small bodega located in the Terra Alta area of Catalonia, and they were awarded the prize for best Catalan rosé in 2014 for the 2013 vintage of the El Portal.
Drink it with: great on its own as an aperitif or as an easy-drinking accompaniment to tapas.
Cal·ligrama (2016), Celler Aixalà Alcait, DOQ Priorat
This rosé wine has been tipped off as one of the best Catalan rosés to look out for in 2017 by the Guide of Catalan Wines. Produced by the Celler Aixalà Alcait, the Cal·ligrama is made in the Priorat, one of Spain’s most prestigious wine-producing areas and one of only several to hold the DOQ appellation. The area is renowned for is mineral-rich soils and steeply inclined hills which require most wine producers to do all the grape picking by hand. This is one to watch out for.
Drink it with: try it with seafood or as an apéritif.