Priorat Food and Wine Tours

Immerse yourself in Catalan culture, cuisine and winemaking traditions in DOQ Priorat

Discover the stunning mountainous landscape of Priorat, a place steeped in history, Catalan culture and ancient winemaking tradition. One of Spain’s two wine DOQs (Denominació d'Origen Qualificada), Priorat is the ideal destination for adventurous foodies seeking a hands-on experience with authentic local viticulture. Visit small, family-run wineries and indulge in tastings of the region’s signature product; then head over to the vineyards to observe centuries-old vines and the remnants of ancient Roman winemaking. Learn about how the climate and unique licorella soil create a terroir ideal for the production of the robust Grenache and Carignan blends for which Priorat is best known.

History buffs will want to tour the 12th century monastery of Escaladei and hear about its historical connection to the region’s wine industry. Take in epic views of the landscape from the cliff-side town of Siurana, the last Muslim enclave to fall to the Christians in Catalonia, and currently one of the most important centers for rock-climbing in Europe. Priorat is also the perfect destination for outdoorsy types seeking an invigorating hike with plenty of fresh air. Follow adventurous routes through the Fraguerau Gorge or the Parc Natural de la Serra de Montsant. And for a bit of local culture, explore the region’s charming towns, bustling with life. Visit the Romanesque Consolació hermitage in Gratallops, the stunning Sant Pere cathedral of Poboleda and the picturesque main plaza of magical Porrera.

The towns of Priorat are also home to several restaurants specializing in authentic rustic Catalan cuisine to indulge in between winery visits. For a light starter try an esqueixada salad with salted codfish and pan con tomate (bread rubbed with tomato). Colder days are perfect for a bowl of lentil stew or escudella i carn d'olla soup with meatballs, vegetables, sausages and pasta. Other typical dishes include pig trotters with mongetes beans, conill amb cargols (rabbit with snails) and mar i muntanya (sea and mountain) specialties like mandonguilles amb sepia (meatballs with cuttlefish). Grilled meats, including chicken, rabbit, lamb and a variety of butifarra or llonganissa sausages are also popular, and generally served with beans or escalivada (grilled eggplants and peppers). Although the grape harvest is the most exciting time in the region, the harvest season of other fruits and vegetables are also very important and are celebrated in towns annually. Between December and April Priorat hosts a calçotada, a culinary festival in which calçots (a type of green onion) are barbecued, wrapped in newspaper and served with a creamy romesco sauce made with tomatoes, almonds, hazelnuts and oil. Other traditional festival foods include coca flatbreads topped with roasted vegetables, anchovies and goat cheese. End your feast on a sweet note with a slice of braç de gitano sponge cake, crema catalana custard cream or panellets, almond cookies coated with pine nuts.

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