Natural wines are in fashion!
Catalonia becomes the starting point of the movement that exists around the natural wine in Spain and logically Barcelona has some of the bar au vins that are redefining traditional tapas bars and bodegas.
And it is that many chefs are finding in these wines a lot of inspiration to create accompanying dishes. To start discovering these unusual wines, here a list of the taverns where they best serve them and accompany them with dishes to share.
** CAN CISA / BAR BRUTAL ** _(Princess, 14 / Bar de Ferro, 1) _
The bar where the Big Bang of this boom happened in Barcelona was inaugurated by the colombo brothers (Xemei, Frankie Gallo Cha Cha Cha, Can Pizza), the pioneer of natural viticulture in Spain Joan Ramon Escoda (Celler Escodá - Sanahuja) and the wine distributor Joan Valencia (Cuvée 3000) .
What began as a store selling these peculiar wines with a license to serve salted meats and sausages has evolved into one of the essential bars in Barcelona to go out for a bite to eat and drink spectacularly.
The giant step was taken when the chef matthew perez he took over the kitchen, creating exquisite dishes with seasonal products and very much in the vein of his friend Iñaki Aizpitarte from Le Chateaubriand / Le Dauphin in Paris.
In addition to the infinite letter of references from him, almost all the servers have academic training in wine and know how to advise without confusing the initiated.
** L´ANIMA DEL VI ** _(Carrer dels Vigatans, 8) _
Just behind the Bar Brutal is this authentic bar au vins de Benoit Valee , considered by many to be the man who landed natural wine in Barcelona, and his partner Nuria Maymó.
This site stands out for offering rare french wines to find at popular prices, directly compared to vineyards, and recently they have begun to serve food with more forcefulness in this place with an unmistakable French aesthetic.
Their pâtés and duck rillettes are a fabulous accompaniment to cloudy orange and white wines. which are also served by the glass, and can also be bought to take home.
L'Anima del Vi, Benoît Valée's bar au vins
** BAR DEL PLA / PEPA PLA / COMETA PLA ** _(Montcada 2, Cometa 5, D’Aribau 41) _
Jordi and 'Peris' raised the Pla's Bar mixing some of the Catalan stews with the essentials of a lifetime in this Madrid-style tapas bar, serving wines of all denominations of origin of the Catalan province.
Over time they were introducing natural wine in their menu, without ignoring the wines of a lifetime, and the best thing that one can do is leave it in the hands of their servers so that they offer you some of the jewels that they have opened that day and ask for the Iberian secret with quince, among other delicacies.
His second project was Pla Comet, where they have built the menu of dishes around funky wines and their new premises in the Eixample neighborhood, Peppa Pla, continues with the good work of the flagship.
Cometa Pla: funky and quality wines
** WINERY SEISETEN ** _(Mirallers, 14) _
Completing the route of the Borne natural wine cellars, just around L'anima del Vi is the tiny and cozy Bodega Seiseten, with a simple and perfect proposal to enjoy a couple of drinks during the week.
This discreet place , adorned with iconic photos of legendary musicians, belonging to the private collection of one of its owners, It is ideal for transverse wine lovers, since they complete their offer with traditional wines for those who cannot find a taste for those that come without additives.
brawl bar _(Provence, 230) _
Part of the charm of drinking these wild wines -at times somewhat extreme in smell and taste, not suitable for all palates- lies in accompanying them with dishes packed with equally intense or fatty flavors.
Rafael Pena and its succulent dishes offal Worked well, they create an overwhelming formula that has surrendered to the entire professional hospitality sector, as I was able to verify last summer during a stage in their bar.
The great asset of brawl room is the young sommelier, Sergio Puig, who is in charge of managing the winery that unites the two gastronomic concepts of Peña and advises wisely and kindly according to the dishes you choose.
SQUATTY EPHEMERAL DINING ROOM
The project squat of Hector Bracchiglione (Mugaritz, Kichisen, Michel Bras) has no fixed base since it is an ephemeral dining room that 'squats' different restaurants depending on the occasion.
What he does have is a philosophy that is based on working only with producers and suppliers who adhere to agricultural values like those that guide many of the natural wine vineyards.
Each dish they serve usually contains a mixture of flavors and aromas that arouse passions in those who have been fortunate enough to find a place in their popular pop-ups, and always pair them with wines, sakes and craft beers.
To find out about their next 'squats', it is better to follow them through their Facebook or Instagram.
** LANDO ** _(Excerpt from Pere Calders, 6) _
This beautiful light-filled space in the bustling Sant Antoni neighborhood has just renewed its concept with the help of Stefano 'Gigi' Fraternalli, who for ten years ran the Xemei room and now takes over the management of this place, with the idea of converting it into a wine bar with a restaurant structure.
Almost all references are from Catalonia, with some Italian and French completing the letter. Gastronomically, they bet on fresh cuisine with little elaboration and respect for the seasons, paying special attention to vegetables, making your menu a veggie-friendly option.
In Lando they offer mostly Catalan references, with some Italian and French options
** BAR SALVATGE ** _(Verdi, 50) _
The last spot that everyone is talking about is the Bar Salvatge, inaugurated in November 2017, which has its corresponding store two steps, baptized as The festival, in Gràcia where you can find wines from New Zealand, Australia and Chile.
The owners maintain such a good relationship with the winegrowers they work with that they send them carafes of natural wine to be sold by the glass from specially installed taps, and thus reduce a little the carbon footprint left by the bottling of the wine.
In charge of this bar is the young sommelier Anna Plan, that she comes from working at Bar Brutal and knows the genre of her store well.