Taste the Penedès: Local Gastronomy and Wine

Gastronomy of the Baix Penedès

The region, the Baix Penedès, has its own character. The local cuisine is simple, seasonal and traditional. Most dishes come from what the land provides: grapes, olives, almonds, broad beans, pork, goat, chicken, wild herbs and seasonal vegetables.

The seasons have their own traditions. In early spring, people search for wild green asparagus. In autumn, a few days after heavy rain, mushrooms are sought out. These are cleaned thoroughly and later in the day roasted over an open fire or fried in olive oil with garlic and parsley.

Pan con Tomate, a Catalan classic.

The local olive oil, made from arbequina olives, is renowned. This lightly fruity, lightly spicy, nutty oil is perfect for cooking. The robust local wines are also used in the kitchen, both in marinades and sauces.

A great example of how and what people love to eat here is the Calçotada. This is a typical Catalan feast held in late winter and early spring.

The Calçotada: A Catalan Feast

  • Calçots: A type of large spring onion roasted outdoors over a large fire (often with vine cuttings) until the outside is charred.
  • Eating: You peel off the outer layer and dip the soft inside in Romesco sauce (a delicious sauce of almonds, hazelnuts, pepper, tomato, garlic, olive oil). This is eaten as a starter, often standing up and wearing a bib!
  • Main course: Afterwards, meat is grilled, usually a combination of pork (butifarra sausage) and lamb.
  • Drinks: At the Calçotada, local wine and cava flow freely.
Calçots being roasted for the Calçotada

Desserts

Desserts are generally simple but delicious. Vanilla-based desserts such as Crema Catalana and Flan de Huevo, as well as desserts with honey and nuts or pine nuts.

Vineyards in the Penedès region around Cal Guixater

Wine: The heart of the Penedès

The region of La Juncosa de Montmell, the Baix Penedès, is part of the famous Penedès wine region, one of the most important wine-producing areas in Spain. Both white and red wines are made here, but the region is best known for its Cava. The combination of abundant sunshine, limestone-rich soil and some altitude makes La Juncosa de Montmell an excellent place for viticulture.

The region has many family vineyards and small producers. There are wine routes and tastings in the immediate area. We can arrange this for you on request.

More about wine: Surrounding regions

In the area surrounding the Penedès, there are other highly interesting wine regions:

  • DO Conca de Barberà: To the west of La Juncosa. This wine region is best known for its light, spicy red wine (from the Trepat grape) as well as rosé and Cava.
  • DOQ Priorat: To the southwest of La Juncosa. This wine region is highly acclaimed and known for its powerful, complex and much-loved red wines (mainly Garnatxa and Carinyena). Pricey, many organic producers and unique slate soils (llicorella).
  • DO Montsant: Bordering the Priorat. This wine region grows the same grapes as the Priorat and mostly produces organic or natural wines. The value for money is somewhat more favourable than in the Priorat.
  • DO Tarragona: Near the coast, this is the oldest wine region of Catalonia and proud of its Roman 'wine trails'. Production here consists mainly of simple white wines and fortified dessert wines.

Many wineries (cellers) in these areas offer tastings and tours. Ask us about the possibilities!