AUTUMN PAIRINGS

Wine and Food

Every change of season ushers in an array of foods specific to that time of year. Ephemeral products, so to speak, that return year after year, seeking the company of the wines we love most. They offer a paradoxical contrast that inspires pairings in search of warmth as temperatures drop.

 

 

Veggies and leafy greens, pulses, mushrooms, roasts, creamy soups, and stews beckon our palate and fill our kitchens with new colours and aromas. The lightness and freshness of the wines we enjoyed in summer now give way to more full-bodied complexity that finds its match in heartier fare.

 

 

Chestnuts are undoubtedly one of the most iconic foods of the autumn season. They go beyond their traditional role as popular street food to become trusted allies in bringing life and colour to meat-based dishes as sublime, flavourful cream soups or purées.

 

This is the moment when the forest makes an appearance at our table in the form of mushrooms accompanying charcoal-grilled meat; an embrace of fire and woodland undergrowth for which Mediterranean varieties with a bit of oak – Garnacha, Cariñena, Tempranillo ­– emerge as the best option. The recovered ancestral variety Moneu also makes the list. It’s therefore unsurprising that Clos Ancestral (DO Penedès) is an ideal companion for a delectable rice recipe with Penedès rooster and mushrooms in red wine.

 

 

 

Arroz con gallo del Penedès con setas al vino tinto, elaborado por el chef del restaurante Jardín Restaurante El Celleret, maridado con el vino Clos Ancestral.

Rice with Penedès rooster and red wine mushrooms by the chef of El Celleret Garden Restaurant, paired with Clos Ancestral.

 

 

Up next, an unbeatable combination grounded in the vegetable patch but heavenly on the palate: roasted aubergine with straccella cheese finds a perfect match in the Xarel·lo of our Vinyarets White. A sure-fire hit.

 

 


Berenjena asada con stracella elaborada por el chef del restaurante  Jardín Restaurante El Celleret, maridado con el vino Vinyarets blanco.

Roasted aubergine with straccella cheese by the chef of El Celleret Garden Restaurant, paired with Vinyarets White. 

 

 

Slow-cooked dishes get ever more appealing as the autumn days get colder. Stews and soups rich in pulses, veggies, and hearty meats seek the company of medium-bodied reds with ripe tannins to strike a balance – always challenging – with the fat and juiciness of stewed meat. Garnacha and Tempranillo wines provide the right kind of lovely, complex Mediterranean profile.

 

 

Secret del Priorat (DOCa Priorat) finds a special place on our palate and in our hearts in combination with, let's say, trinxat, a classic local dish made from cabbage and potato with butifarra sausage and poached egg.

 

 

“Trinxat” de col y patata, con butifarra y huevo poché elaborado por el chef del restaurante  Jardín Restaurante El Celleret, maridado con el vino Secret del Priorat

Cabbage and potato trinxat with butifarra and poached egg by the chef of El Celleret Garden Restaurant, paired with Secret del Priorat.

 

 

Without straying from the terrain of traditional classics, let's venture into the whimsical world of seasonal desserts: catanias and carquinyolis, two almond-based delicacies that surrender to the elegant sparkling finesse of Vardon Kennett.

 

 

“Trinxat” de col y patata, con butifarra y huevo poché elaborado por el chef del restaurante  Jardín Restaurante El Celleret, maridado con el vino Secret del Priorat

Postre “catanias” y “carquinyolis” maridado con el espumoso Esplendor de Masia Vardon Kennett

  

 

Os animamos a disfrutar de los alimentos de temporada, que nos regala otoño, y a brindar con una copa de vino. ¡Salud!  

 

 

copas brindando

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