Catalonia or “Catalunya” is very close to southern France’s Roussillon, especially if you’re a crow flying over the Pyrenees! The 10 denominated wine regions focus mostly on the Mediterranean varieties Garnacha (Grenache) and Carignan (Cariñena or Samsó). But there’s also plenty of Tempranillo planted, along with Cabernet Sauvignon, Merlot, and Syrah. Trepat is a trendy native varietal making good light-bodied reds. The white varieties Parellada, Xarel-lo and Macabeo (Rioja’s Viura) are primarily used for the production of Cava, Champagne method sparklers. Catalonian wines tend to be full bodied due to the region’s overall all warm weather conditions. But the best wines also feature pronounced minerality derived from vineyards planted on granite, chalk and slate soils. Let’s explore these together, visiting Priorat, Montsant, the Penedès, Terra Alta, and Costers del Segre, for starters.