The activity, held at Castell d’Or with experts and professionals from the sector, showcased new pairing proposals to enhance the gastronomic experience of the calçotada.
This Monday, December 16, the Cambra de Comerç de Valls organized an innovative wine and cava tasting with the calçotada as its central theme, at Castell d’Or’s facilities in Vila-rodona.
The event was attended by the president of the Cambra, Josep M. Rovira; the director, Carles Solé; the CEO of Castell d’Or, Jordi Amell; and the commercial director, Gonzalo Cle de Diago. Representatives from Salses Fruits, Castell d’Or, and Europastry, official sponsors of the Gran Fiesta de la Calçotada, were also present, along with local restaurateurs, collaborators, journalists, and wineries from the region.
The event began with a presentation of the Castell d’Or cooperative group and the introduction of three exceptional cavas from Castell d’Or: the Gran Reserva Imperial 2018, awarded the Gold Medal at the Decanter World Wine Awards; the fresh and elegant Cava Brut Rosé; and the Cava Brut Nature, recognized for its purity and balance.
Subsequently, guided by oenologist Oriol Pérez de Tudela, participants explored in a dynamic and interactive way the wines and cavas that best pair with the authentic calçotada. The experience combined tasting and pedagogical analysis with the use of an interactive application that allowed attendees to share their opinions on key elements: the calçots, their sauce, and their relationship with different types of wine. The tasting began with white wines such as Jornal 2023 from Joan Grill (Pla de Manlleu), Escabeces 2022 from Vinyes del Tiet Pere, and Castell Tallat from Mas Vicenç (Cabra del Camp), followed by the red wine SUMOI 2022 from ERAVI (Aiguamúrcia l’Alba).
The tasting included a sampling of calçots with Calçotada sauce from Salses Fruits (Figuerola del Camp) and Cristallino bread from Europastry, allowing the identification of essential pairing elements and deeper exploration of their combinations. Cava, with its versatility, was solidified as an ideal beverage to accompany the calçotada, from the aperitif to dessert.
In summary, the event was an enriching discussion about new gastronomic and pairing possibilities for the calçotada. Valuable conclusions were drawn for the hospitality sector and to strengthen the role of the calçotada as a symbol of local gastronomy, connected with the landscape and the identity of Valls, Alt Camp, and the Tarragona region.
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