Barcelona Celler Rosado

Barcelona Celler Vino Rosado

The garnacha (grenache) grapes for this wine were harvested in the rugged mountains of southern Catalunya. Garnacha has thrived for thousands of years around the Mediterranean and is the most widely planted variety because it lends itself to a variety of styles. Picked a little earlier, as in this case, it produces a lively wine with nuances of red berries and a delicate color.
The grapes were hand harvested just after daybreak and rushed to the winery. We pressed whole clusters to maintain the natural acidity and freshness of the fruit. A cool fermentation in stainless steel took about two weeks. The resulting dry rose' is a classic example of wines that have been enjoyed for generations in this part of Spain.
We hope you enjoy our wines with good friends and good food. There will be a new recipe each month on this website to pair with our wines. We invite you to celebrate the culture and cuisine of Catalunya with us and hope you will plan to visit as soon as you can!
All of Barcelona Celler's wines are bottled in light weight (low carbon) 100% recyclable containers. Please recycle the bottle and the case it came in.
You can learn about our other wines (red and white) by clicking on the links below.
www.barcelonacellertinto.blogspot.com
www.barcelonacellerblanco.blogspot.com

This quick and easy recipe pairs perfectly with our Vino Rosado as an entree for four people.
Ingredients:
Olive oil-good quality Spanish
1 tbsp sherry vinegar (or balsamic)
1 shallot
2 six inch cooking chorizo, cut in 1/4 inch slices
12 sea scallops, cleaned
1 large bunch Italian (flat leaf) parsley
10-12 oz. sliced Spanish pimentos (drained). Bottled pimentos work best.
Preparation:
1) Coarse chop the parsley and pimentos.
2) Whisk 3 tbsp olive oil with 1 tbsp sherry vinegar and add coarse chopped shallot. Sautee in a hot pan for two minutes. Combine the shallots, parsley and pimentos then gently toss. Add salt to taste.
3) Add a little olive oil to a frying pan and sautee the chorizo slices until firm and done.
4) While the chorizo is cooking, divide the pimento/shallot/parsley mixture into four equal parts and place each part on a separate plate.
5) After the chorizo is firm and done, divide it equally into four parts and spoon each part onto the pimento mixture.
6) Wipe out the frying pan and add a little olive oil. Heat the oil and add the scallops. Sautee the scallops for one minute on each side. Use a timer and DO NOT OVER COOK!!!
7) Place three scallops on each plate and serve with well-chilled Barcelona Celler Vino Rosado.
                                              BON PROVECHO!
260 calories per serving

 

                                           Nerea Guiu, our resident genius graphic designer.