Future Dates: June 8–16, 2026 (8 days)
Join Butch on perhaps the most experiential of all his tours. The first part of our visit focuses on the legendary Priorat and Montsant wine regions in Catalonia—
a somewhat undiscovered wine and food mecca.
This is predominantly a red wine region, defined by its dramatic, steep vineyards carved into the distinctive, slate licorella soil. This unique terroir gives the wines their singular, mineral-driven intensity.
We will explore the dynamic quality of both regions:
- Priorat: Home to some of Spain’s most concentrated and age-worthy reds.
- Montsant: The rugged appellation that completely encircles Priorat, offering incredible quality and diversity.
The backbone of the region’s wines are the ancient, low-yielding vines of Garnatxa (Grenache) and Carinyena (Carignan), along with other international red varieties.
While in the Priorat, our stay is defined by intimacy. Our hotels are often situated in quaint villages with populations typically ranging from just 100 to 500 inhabitants—even the regional capital, Falset, is home to not quite 3,000 residents. This quiet corner of Catalonia offers a spectacular culinary scene: from highly trained chefs and Michelin-starred restaurants. Even the typical local establishments are gems that offer high-caliber menu offerings, including the rustic, traditional multi-meat grill, Carn a la Brasa, as well as exquisite regional paella.
Beyond our winery visits and cooking course, this tour offers several unique visits, including goat herding and a catamaran ride to visit and swim with the tuna in the Mediterranean.
After leaving the Priorat, we head north to the renowned Basque city of San Sebastián—a true global culinary haven. Here, we trade the bold red wines of Priorat for the region’s dynamic, coastal specialties:
- Pintxos: The Basque version of tapas; these small, edible works of art are a cornerstone of the region’s dining culture.
- Txakoli Wine (Txakolina): A distinct local white wine, known for its high acidity, slight effervescence, and low alcohol, traditionally poured from a height to aerate it.
- Txuleta Steak: Thick-cut, dry-aged beef steaks (often from older cattle) grilled over coals, known for their immense flavor and marbling.
- Cidre (Cider): A tart, natural Basque cider that is traditionally served from large barrels in the sidrerías (cider houses).
