Pairing Bodega Coca I Fito Wines
with the Cuisine of El Celler de Can Roca

Michael Potashnik with Miguel Coca

Located in Girona, Catalonia, Bodega Coca I Fito is one of Spain’s most exciting new wineries, and El Celler de Can Roca is one of its finest restaurants with three Michelin stars to its credit. It’s a natural to pair the wines of Coca I Fito with the fine cuisine of El Celler de Can Roca. That’s what we did on a recent visit to Catalonia with our dinner companion Miguel Coca, co-owner of Coca I Fito. We tasted through all of Coca I Fit’s wines which Miguel and sommelier Josep Roca I Fontané beautifully paired with each dish.

Coca I Fito is a new winery launched in 2006 in the province of Tarragona by brothers Miguel and Toni Coca. Toni Coca is the bodega’s technical director. and Miguel is responsible for sales and marketing. Coca I Fito produces fruit forward, food friendly wines from both estate and local vineyards of chalk and granite soils. Their wines are crafted in a newly constructed winery located in the town of El Masroig in the province of Tarragona and are bottled under the Montsant and Terra Alta Denominaciones de Orígen (DO).Bonsai styled olive tree

Our dinner and tasting at Celler de Can Roca was nothing short of spectacular. It consisted of 15 flavorful dishes, large and small, starting with tasty caramelized olives served on a bonsai styled olive tree which we enjoyed with the house’s Albet I Noya Cava El Celler Brut.

The first dishes of Mushrooms bonbon and Escalvada, a delicate vegetable pisto and anchovies, went well with Coca I Fito’s 2010 Jaspi Blanc ($17), a lovely dry crisp white wine made of Garnacha Blanca and Macabeo. Next, magnificent dishes of asparagus, fois gras and charcoal-grilled king prawns with acidulated mushrooms juice paired beautifully with Coca I Fito 2010 Rosa ($22) made of 100% Syrah. It is a dry, spicy wine high in acidity with excellent flavor and structure.

Sole with saucesOne of our favorite dishes was an onion soup served with walnuts and Comté cheese. It had a deep rich flavor of caramelized onions accented by the walnuts; it paired nicely with a 2009 Jaspi Negre ($22) a blend of Garnacha, Cariñena, Cabernet Sauvignon and Syrah. Next, a beautiful sole cooked in olive oil and served with different sauces was served with the 2009 Jaspi Maraga ($32) a blend of old vines Garnacha with lesser amounts of Cariñena, Syrah and Cabernet Sauvignon. Just bottled, the wine showed intense, earth flavors, although its tannins will need time to round out.Lamb with mint and peas

The final wines in this gastronomic tour de force were the 2007 and 2008 Negre, the bodega’s big red, which is made of 50% Syrah, 20% Garnacha and 20% Cariñena. An elegant wine, sourced from the 60-70 year-old estate vines, it is aged in French and American oak for one year and offers attractive fresh red and black fruit flavors that paired beautifully with magnificent dishes of steak tartare, suckling pig, and lamb with mint and peas that followed. The older 2007 Coca I Fito Negre ($54) was noteworthy for its ripe fruit forward dark cherry flavors, excellent acidity and overall balance.