Food & Occasion

Corpinnat pairs naturally with what's already on the table in the Penedès. Pa amb tomàquet, toasted bread rubbed with tomato and olive oil, meets a wine whose acidity cuts through the oil while its bubbles keep the palate fresh. Thinly sliced ham or anchovies work well too, their saltiness even accentuating a dry Brut Nature. Fried calamares and croquetes with ham also pair nicely, since the acidity cuts through the fried richness.

In winter and early spring comes the Calçotada, a feast of long spring onions called calçots grilled over an open fire and dipped in romesco sauce. The sauce, made from tomatoes, almonds and peppers, stands up well to a structured sparkling wine like those made from Xarel·lo. The tradition originally comes from the area around Valls, a bit west of the Penedès.

On Sant Esteve, the day after Christmas, Catalan families serve canelons, stuffed pasta rolls with béchamel traditionally made from leftovers of the holiday roast. A full-bodied sparkling wine complements the dish without overwhelming it. It helps if the béchamel isn't too heavy, leaving room for the wine's delicate acidity.

On the night of Sant Joan, June 23rd, the coca de Sant Joan is part of the celebration—a sweet pastry topped with candied fruit and pine nuts, traditionally served with sparkling wine in Catalan custom. It's also a traditional presence at weddings and family celebrations.

Seafood works well too, such as fideuà, a noodle dish with fish, or arròs negre, black rice with squid. The brininess of the sea and the minerality of Xarel·lo complement each other closely. Older, more mature bottles can only handle mild seasoning, as spicy sauces would overpower them. Anyone planning a celebration should therefore serve them with simple dishes that have clear, clean flavors.