Priorat

Priorat is a bold, dry red from Catalonia in northeastern Spain, usually built around Garnacha and Cariñena. Expect blackberry, black cherry and plum with herbs, liquorice, spice and a distinctive mineral edge. Rich, powerful and structured, it’s brilliant with steak, roast lamb, beef stew, BBQ food, slow-cooked meat and mature cheese.

Taste:

Dark fruit, serious structure and plenty going on beneath the surface.

Priorat is typically dry and full-bodied, with firm tannins, concentrated fruit and noticeable acidity. Expect blackberry, black cherry, plum and raspberry, often joined by liquorice, dried herbs, black pepper and warming spice.

One of Priorat’s signatures is its mineral character, which can come across as stony, slate-like or earthy. Oak-aged versions can add vanilla, cedar, toast, cocoa and smoky flavours, while mature bottles can develop leather, tobacco and dried fruit.

It’s powerful without simply being about power. There’s fruit, spice, herbs, minerals, oak... Priorat clearly didn’t get the memo about keeping things simple.

Food Pairings:

Priorat has enough structure for big, rich flavours.

Pair it with steak, ribeye, sirloin, roast beef, beef short ribs, slow-cooked beef, beef stew or brisket.

Lamb works brilliantly too, particularly roast lamb, lamb chops, lamb shank and lamb kebabs with rosemary, garlic or Mediterranean herbs.

At a BBQ, try Priorat with BBQ ribs, burgers, grilled steak, smoky sausages or barbecued lamb. Its ripe fruit and spice work especially well with smoky, charred flavours.

For Mediterranean dishes, try moussaka, lamb tagine, grilled aubergine, roasted peppers, tomato and lentil stew or herb-roasted vegetables.

Mushroom stew and mushroom pie are excellent meat-free options, while Manchego, mature Cheddar and aged Gouda can all hold their own on the cheese board.

Similar Wines:

If you enjoy Priorat, Garnacha is an obvious grape to explore further, as it forms the backbone of many of the region’s wines.

Rioja offers another classic Spanish red experience, while Ribera del Duero is worth trying if rich fruit and serious structure are what you’re after.

Fans of Priorat may also enjoy Châteauneuf-du-Pape, where Grenache plays another starring role alongside other Southern Rhône varieties.

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More About Priorat:

Priorat is a small, mountainous wine region in Catalonia, northeastern Spain, and holds the prestigious DOQ classification – the Catalan equivalent of Spain’s highest DOCa wine category.

Garnacha and Cariñena are two of its most important traditional grapes, often grown on remarkably old vines. You’ll also find varieties such as Syrah and Cabernet Sauvignon in some blends.

The region is famous for its llicorella soils, made up of dark slate and quartz. Vines have to work hard in the steep, rocky vineyards, often producing small yields of intensely flavoured grapes.

Priorat went from relative obscurity to international wine royalty in the space of a few decades.

Quite the glow-up.