Calcotades in Penedes Wine Country



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Between January and the end of March each year we celebrate the Calcot season.
The calcot is a long spring onion, roasted on blazing vine trimmings. These are then dipped into a romesco sauce of roast almonds, hazelnuts, nyoras, red peppers, garlic, oil, vinager.
This is washed down with porrons of hearty red table wine similarly consumed – straight down the hatch

We choose the side of a mountain, the patio of a Cava or one of the rustic restaurants of Penedès.
You will learn the secrets of the creamy Romesco sauce while you sit down to a long slow lunch in the relaxed atmosphere of a traditional Catalan restaurant.
Combine a visit to the stunning scenery and diamond blue skies of Southern Catalunya with a visit to a small family winery. You will discover the art of wine making and how they get the “pop” into Cava, the sparkling wine of Spain.

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Options:

Art of Cava, create a bottle of Cava of your own design with wine-maker Èric Enguita.
Castellers Team building Workshop
Barcelona return transfer
Penedèswine country rural accommodation
Bike excursion

Calcotades in a variety of locations

Calçotada at El Molí., Torrelles de Foix, Alt Penedès
The store room of el Molí has witnessed hundreds of calcotades, often with live music and dancing. Located just over the Molí Bike and rural info centre, there are always options of wonderful country walks or a blast on a bicycle before the onion fest.

Calçotada at el Pati de Cal Rei, Caves Jaume Giro Giro, Sant Sadurni d’Anoia, Alt Penedès
Located in the Capital of Cava, Sant Sadurni, the Patio of Cal Rei offers an open air space for up to a hundred diners within walking distance of the train station. The Caves of Jaume Giro Giro produce not one or two caves but 12 different brews, so there is the chance to visit the cellars and find something for every taste and budget.

Calçotada and the Art of Cava, Alt Penedès
As soon as Christmas is over it’s time start filling up the caves with bottles of cava with the wine from the last September’s harvest. We taste base varietal wines and select the “coupage”. To this, 20 grams of sugar / litre and yeast is added before capping and storage. The cava will be ready for next Christmas but will improve considerably with another year or two.
If you’re a little impatient you can select an aged bottle from the cava and go straight to desgorgement and decorate the bottle to your own style.
Combine this fabulous enologic experience with an informal “Calcotada”

Calçotades from January – March....read more............... and Romesco sauce