A wine-pairing experience: the perfect menu with Familia Torres wines

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Because every fine-dining menu deserves fine wines, we present a little haven of indulgence where perfect pairings are virtually guaranteed… and explain why.

Lunch menu

We begin with the appetiser: Cantabrian anchovy on toasted brioche with smoked butter and yuzu zest, paired with Forcada (DO Penedès).

Forcada is an ancestral grape variety revived by Familia Torres. It offers a fascinating combination of vibrant citrus notes (grapefruit, lemon and yuzu), fresh herbal nuances, tension and pronounced acidity, together with a saline, mineral character.

Forcada, DO Penedes
Forcada, DO Penedès

This pairing works for three reasons: 

  • The anchovy is intensely savoury and salty, while Forcada’s high acidity cleanses the palate and heightens its freshness.
  • The smoked butter brings toasted aromas that are echoed in the wine’s complex fermentation notes, creating a seamless aromatic connection. 
  • Yuzu contains terpenes and citrus compounds very similar to those found in highly aromatic white wines. The result is an elegant, sophisticated appetiser with an unmistakably Mediterranean character. 

We continue with the starter: roast lobster with beurre noisette and a citrus emulsion, paired with Milmanda (DO Conca de Barberà).

Milmanda, DO Conca de Barberà
Milmanda, DO Conca de Barberà

This pairing works for two reasons: 

  • The combination of lobster and butter produces nutty, toasted and lactic notes. Similarly, ageing the Chardonnay gives it comparable notes of butter, nuts, and toast.
  • The citrus bridges the richness of the dish and the wine’s natural freshness. Ultimately, this pairing is built around a shared family of lactic and toasted aromas.

We continue with the main course: Roast pigeon with a reduced meat jus, black truffle and wild mushrooms, paired with Mas La Plana (DO Penedès).

This pairing works for two reasons: 

  • Truffles, mushrooms and extended ageing share earthy, balsamic and woodland-floor notes. The Cabernet, meanwhile, develops aromas of cedar, graphite, and spice.
  • The pigeon has enough aromatic intensity to stand up to the wine’s structure. A deeply savoury harmony of umami and tertiary notes.

And we finish with dessert: Fine caramelised apple tart with a light vanilla cream, paired with Waltraud (DO Penedès). 

Waltraud, DO Penedès
Waltraud, DO Penedès

This pairing works for two reasons: 

  • The apple connects directly with the Riesling’s primary aromas, while the vanilla is echoed in its spicy, honeyed nuances.

  • The wine’s slight residual sweetness prevents the dessert from overpowering it. An elegant finish that is never cloying.