Catalonia (including Priorat)
With the possible exception of Priorat, these northern and north-eastern regions of Spain are not that well known by most restaurant customers, so you’re firmly in hand-sell territory here – particularly for styles like Txakoli, which are as challenging to drink as they are to pronounce.
So right from the start there were caveats from our tasters here regarding ease of sale and (particularly for Catalonia) pricing.
On the plus side, what we didn’t have, for the most part, were questions over the quality – particularly when it came to the reds. In the early stages there were some wines where ambition didn’t match delivery, but once these had been removed, there were some very good wines here that could fit everywhere from Spanish fine dining to gastropubs – and that went for both reds and whites.
From The Tasting Teams
‘The Catalan whites were hit and miss in terms of the quality of wine versus the price point.’ Agostinho Leite, Bistrot Pierre at The Royal William Yard
‘That minerality and particularly character of the tannins [in the Catalan reds] means you need some creative food matching. It’s lovely that they weren’t over oaked. There was this herbal garrigue note, with a charming dark fruit character.’ Sarah Jane Evans MW, team leader
‘The highest priced Catalan reds were really outstanding. They’d work well for Spanish fine-dining restaurants.’ Gianluca Provenzani, Belmond Cadogan Hotel
‘The Catalan reds would work for the middle of a restaurant wine list – in that £50-60 range on a list. They’re really good value.’ Dave Cushley, Prestonfield House
‘If it’s not for a Spanish-focused restaurant then Catalan wines are a hand sell.’ Erik Simonics, Annabel’s