A Catalan spring festival of the senses
Choosing the right wine to go with the food is an essential part of the traditional calçotada cultural experience in Catalonia. In the world of wine and food, there is hardly a more rustic yet refined ritual than eating these special spring onions. They are grilled over an open fire until the inside is soft and sweet. The combination with the spicy romesco sauce, which consists of almonds, hazelnuts, Niora peppers and olive oil, creates a complex flavor profile. It is the perfect balance between smokiness, earthiness and a nutty depth. This recipe brings the flair of Spanish markets right into your home kitchen, inviting you to eat with your hands and celebrate the moment. The choice of ingredients is crucial to the authenticity of this traditional Catalan dish. The onions must be carefully prepared to reveal their characteristic sweetness, while the sauce bridges the gap between the smoky flavor and the freshness of the accompaniment. It is an experience that combines conviviality and pure flavor.
Ideal wine pairing: Parellada DO Penedès (Catalonia, Spain)
A Parellada from the DO Penedès is the ideal accompaniment, as its fine, floral nature and moderate acidity wonderfully caress the sweet onion aromas of the Calçots. This grape variety, which is often used for the production of cava, presents itself here as a quiet wine of impressive lightness and freshness. The aromas of white flowers and green apple form an elegant counterpoint to the smoky notes of the grilled onions. As the Romesco sauce has a certain heaviness due to the nuts, the Parellada provides a clarifying effect on the palate without masking the subtle nuances of the sauce. The mineral structure of the Penedès soil resonates in the finish and combines harmoniously with the earthiness of the vegetables. This wine is a prime example of regional harmony, as it balances the rustic power of the Catalan fire with an almost aristocratic restraint, creating a perfect pleasure experience. With its floral accents, it is almost like a perfume that enhances the hearty roasted aromas of the barbecue without clashing with the spicy notes of the garlic.
Further wine recommendations for this dish
Weißer Burgunder Pfalz QbA (Pfalz, Germany)
This wine offers a fine smoothness that perfectly complements the creamy consistency of the Romesco sauce. The aromas of ripe pear and quince complement the nutty components of the sauce without dominating them. The moderate acidity keeps the focus on the natural sweetness of the calçots, while the body of the Pinot Blanc has enough substance to stand up to the strong aromas of garlic and roasted peppers. The result is a very balanced mouthfeel that appeals particularly to those connoisseurs who prefer a rather soft and full-bodied accompaniment. The fine herbal spice in the finish of the Palatinate wine also picks up on the roasted aromas of the barbecue and pleasantly prolongs the taste experience on the palate. Overall, the wine is very harmonious and unobtrusive, making it a safe partner for this complex vegetable dish, where texture and aroma are equally important.
Grüner Veltliner Weinviertel DAC (Lower Austria, Austria)
The typical peppery spiciness of a Grüner Veltliner from the Weinviertel is an ingenious partner for the spicy note of the Romesco sauce. Its lively acid structure and the fresh notes of green apple and citrus fruits bring an enormous dynamism to the dish and have an invigorating effect after every bite of the sweet onions. The wine has the ability to elegantly break up the fatty components of the sauce created by the almonds and olive oil. As a result, the combination never becomes heavy, but retains an animating freshness. The mineral tang in the finish in particular harmonizes excellently with the smoky skin of the calçots, which gives the vegetables their unmistakable character. This Austrian specialty proves its versatility as an accompaniment to sophisticated vegetable dishes with intense sauces. The wine remains present for a long time and challenges the palate without displacing the fine onion flavors.
Provence AOC (Provence, France)
A classic rosé from Provence brings a summery lightness and fine berry aromas that correspond wonderfully with the red color and taste of the Romesco sauce. The delicate notes of strawberries and peach as well as a floral nuance offer a fresh approach to the rather rustic dish. As the rosé usually has a very fine texture, it gently envelops the onions and leaves enough room for the sweetish spiciness of the pimentón to develop. The cool freshness of the wine forms a wonderful contrast to the warm temperature of the calçots straight from the grill. It is a combination that is reminiscent of a sunny afternoon in the Mediterranean and impresses with its light-heartedness and aromatic clarity, which comes into its own when enjoyed outdoors. The wine acts as a link between the earthy onion and the nutty sauce, creating an elegant balance.
Etna Rosato DOC (Sicily, Italy)
This rosé from Mount Etna, mostly made from the Nerello Mascalese grape variety, has a very unique, almost volcanic smokiness that goes perfectly with calçots grilled over a fire. The combination of fine red fruit and a pronounced mineral salinity gives the pairing enormous depth and complexity. The structure of the wine is powerful enough to absorb the nutty and oily texture of the sauce, while the vibrant acidity provides clarity. The result is a fascinating combination of Catalan tradition and Sicilian terroir. The tart nuances in the finish of the Etna Rosato also harmonize excellently with the roasted aromas of the onion skin and the slightly bitter notes of the roasted nuts in the Romesco sauce. This wine is for explorers looking for a partner with a strong character that emphasizes the rustic side of the dish while maintaining a noble structure.
Verdejo DO Rueda (Castile and León, Spain)
A Verdejo from the DO Rueda offers a wonderful aromatic intensity that goes perfectly with the spicy components of the romesco sauce. With its typical notes of fresh hay, laurel and a fine hint of bitter almond on the finish, it reflects the nutty depth of the dish. The strong acidity and extract strength of this wine ensure that it can easily hold its own against the roasted aromas of the onions and the pungency of the garlic. The vibrant fruit of grapefruit and passion fruit also brings an exotic freshness to the combination, giving a modern take on the rustic Catalan spring festival. This wine has enough body to support the creamy texture of the sauce and prepare the palate perfectly for the next bite. It is a powerful yet elegant choice for anyone looking for an expressive accompaniment to this intense vegetable dish that never goes down.
The recipe:
Calçots with romesco sauce
Cooking utensils
- 1 Grill or oven with grill function
- 1 Stand mixer or mortar
- 1 Barbecue tongs
- 1 Aluminum foil
Ingredients
The Calçots
- 20 Calçots alternatively thick spring onions
- 1 1 tbsp olive oil
- Coarse sea salt
The Romesco sauce
- 50 g Almonds Roasted and peeled
- 30 g Hazelnuts Roasted and peeled
- 2 ripe tomatoes
- 1 Garlic clove
- 2 Niora peppers or dried red peppers
- 50 ml Extra virgin olive oil
- 1 Tbsp sherry vinegar
- 1 Slice of toasted white bread
- Salt and a pinch of Pimentón de la Vera
Preparation
Prepare the sauce
- Soak the nioras in hot water until they are soft, then scrape out the flesh. Roast the tomatoes and garlic briefly in the oven until the skin bursts open. Remove the skin from the tomatoes. Place all the ingredients for the sauce in a blender and blend to a coarse, creamy paste. Season to taste with salt and vinegar.
Grill the calçots
- Clean the onions, removing only the outermost dirty layer but leaving the roots on. Cook over a high heat on the grill until the outer layer is completely black and charred. Then wrap the onions tightly in aluminum foil or newspaper and leave to rest for 10 minutes so that they finish cooking in their own steam.
Serve and enjoy
- Peel the blackened skin downwards with your fingers to reveal the tender, white interior. Dip the onion deep into the romesco sauce, place the head on the back of the neck and insert the onion into the mouth from above.
Recommended sides:
- Grilled country bread with tomato (Pan con tomate)
- Catalan grilled sausages (Butifarra)
- A fresh leaf salad with lemon vinaigrette
