Priorat (Espagne)

The traditional grape grown in this region is Garnacha (or Grenache). Small plantings of Carignan, Cabernet Sauvignon, Merlot and Syrah are common as well. Wines crafted from Garnacha are often described as intense, rich and powerful. In the Priorat, the wines are especially so, due in part to unique black volcanic soils and long, hot summers. As with much of the Old World, grapes have been cultivated in the Catalonian Priorat for a long time, since the 12th century, under the care of the Carthusian monks. The region's vineyards were decimated by phylloxera at the turn of the century, and they were not replanted until the 1950s. Thankfully, in the late 1980s a group of energetic, young winemakers revitalized this remote and rugged DOQ (Denominació d'Origen Qualificada). Today, Priorat is thought to be one of the top wine-producing regions in Spain, and the wines are highly sought after and can be expensive. Garnacha wines are typically quite dark in color, with a high alcohol, and blackberry and fig notes. Spicy accents along with mineral, espresso, orange peel and savory notes are common as well. Pair these expressive, full-bodied reds with grilled lamb or beef, wild boar, sausages or hearty winter stews.