Bebidas de Barcelona

Before reading this post, I would like to first point out that my studies in nutrition have taught me that all areas of life require moderation (and especially EHO). Second, taking the ‘geographical opportunity’ (a borrowed phrase from Kingsley Amis, British author and drink connoisseur) to test the famous fermented liquids of Spain while aqui is just as culturally appropriate and required as viewing its landmarks.

Therefore, it seems appropriate to dedicate this blog to a few of the respected bebidas de Barcelona.

Before embarking on such an expansive topic, know that the following drink list is typical to the region around Barcelona. It’s a fact that this typical drink list may be completely different, not frequently drunk or ordered by a different name in other regions of Spain. Additionally, my list is based mostly from observing what other natives order, what's on the supermarket shelves and on the menu and just a little bit of personal tasting. Mixed liquor drinks simply do not seem as popular as beer (cerveza) or wine (vino), so this post only attempts the two latter categories.

Cerveza

side note: j and i enjoying our grande clara while he visited me in barcelona! beer can also be ordered in half pints (or canas).

Clara is a mix made by mixing half lemonade and half of a light colored beer (much of the time, San Miguel). To some, this may seem like an unlikely combination. Believe me, and try for yourself, claras refresh the tired Spainard or tourist on a hot summer day in Spain.

Estrella, meaning star in Spanish, has brewed it’s Damm and Voll-Damm blends in Barcelona since 1955. Estrella’s are enjoyed by any citizen, but now that Moritz (explained below) has returned to town, the more traditional crowd mainly supports this beer.

Moritz was founded in 1856 in Barcelona, but the factory closed in 1978 due to financial problems. The same factory reopened in 2007 and now the company says it’s here to stay. This is believable as any bar, restaurant or supermercado carries the brew. Moritz is enjoyed by many Barcelonians, but it is particularly popular among the young.

Vino

Cava, the Spanish form of Champagne, comes from Sant Sadurni d’Anoia, a small town thirty minutes outside of Barcelona. Penedes, the wine region that includes Sant Sadurni, is smattered with wine companies of every size because the soil is perfect for growing the light and white grapes required for the alcoholic brew. In the traditional Champagne method, yeast is added to create fermentation, producing carbon dioxide, alcohol and bubbles. Spanish name their drink cava as the French prohibit the use of the word Champagne unless the drink is made in Champagne, France. The most popular cava company, Freixenet, offers informative tours that impressively market the bubbly, white wine. Locals tell me that some of the best cavas come from very small wine farms which take great care of their quality grapes and only sell their bottles for a few Euros a piece.

Tinto, or what English speakers call red wine, lines the EHO section of the supermercado more than any other drink. On any bottle of wine, no matter the color, the shopper sees the company name, DO (Denominacion de Origen), year, and grade. On this bottle you see all of these marks: Duque de Cazarra, Rioja, 2003, Reserva. The tastiest tintos usually derive from Rioja. The three main grades (from least to most expensive) are Crianza, Reserva and Gran Reserva. At the grocery store, wines range from 2 to over 100 Euros. Being a graduate student, I tend towards the cheaper end. Although I’m no connoisseur, I have never had a bad glass of tinto here, no matter the price.

Sangria comprises of cheap wine (usually tinto, but sometimes cava), citrus juice, fruits, sometimes cinnamon sticks and always plenty of sugar. I’ve read, and a few locals confirm, that Spanish only drink Sangria occasionally and it is more popular among tourists. In any case, most restaurants and bars in the area serve Sangria ice cold and by the liter. One native tells me that the best Sangria is made at home as the proportions of sugar, wine, fruit and cinnamon are a matter of preference.

With all of these tasty drinks, my blog may notion that heavy drinking occurs in this country. In my experience, it seems as though the way in which Spain drinks mirrors the way in which they beautifully encounter life—leisurely and respectfully in order to derive the most enjoyment possible.