Calçots with romesco
Romesco is tomato, ñora and oil. Rosé, light and almost without tannin, does not bitter the ñora. If the grill smoke leads, a young red cuts the oil and repeats the charcoal.
- Trepat style
- Trepat Rosé or Young Red
- Temperature
- 9 - 14 °C
Grilled calçots are sweet onion and charcoal. Romesco — ñora pepper, tomato, garlic, hazelnut and oil — is the fat and the sweetness of the plate. The smoke is short if the onion is not black. The wine should not add bitterness on top of the ñora, or dry the mouth on top of the oil.
Two readings, both inside the shape of Trepat. A young red cuts the oil in the sauce and repeats the smoke: light body, high acidity, fine tannin, red fruit and white pepper. Rosé does the other job. Anything with tomato, oil, salt or a light smoke belongs with it, and the wine's white pepper can take a touch of ñora. Romesco is exactly that. The rosé's body is even lighter, and there is almost no tannin to fight the sauce.
If the grill smoke leads, serve the young red at 13–14°C. If the romesco leads — tomato, ñora, oil — rosé at 9–11°C is the cleaner glass. An ageing is not needed: wood would bitter the ñora. Do not decant the rosé. The young red only needs the glass.
Tip: sauce on the side, and the calçot well drained. An extra pour of oil in the sauce wants the cooler sip, not a more powerful wine.
