Garraf Terroir: The Taste of Early Summer in the Vineyard Breeze
Written by TasteBox Sitges, a known local food experience provider in the Garraf area.
There’s a certain kind of light that hits the Garraf hills in early June — warm but not heavy, golden without being dramatic. Just enough to make you crave a glass of chilled white wine and a shady spot to sit with it. If you’ve ever driven the coastal road from Sitges just as the sun starts to dip, you’ll know the light I mean. It’s like the region is pouring itself into your senses — slowly, patiently, with a quiet kind of generosity. And that’s kind of how the food here works, too.
We’re officially in the season where meals start to stretch longer. Not because of anything fancy, but because it feels good to be outside, to pass a plate around, to nibble on something salty while the breeze carries in the scent of wild herbs and sea air.
Coming from a country so stable in terms of weather (there´s not much seasonal changes in Brazil - it´s pretty much summer all year around) it was difficult to understand seasonality at first. Accommodating to that, made me definitely realize the importance of “terroir” — not just as in a wine word, but as a mood. It’s not only about what grows here, but how it grows, and the feeling it leaves behind. Garraf has that rustic-meets-coastal thing that I find really grounding. A kind of unpolished elegance, if that makes sense? An elegance that´s so unpretentious that it took my heart the minute I step here.
So, what does Garraf taste like in June?
It tastes like a young MalvasĂa de Sitges, crisp and bright, with that almost nostalgic honeyed aroma that doesn’t actually make the wine sweet, just expressive. It pairs so well with a fresh goat cheese or even better, something from Celler Can Pagès – Agrobotiga in Sant Pere de Ribes. Their selection of local wines, organic veggies, and artisanal bits is just... hell, yeah!
You could slice up some apricots, add a bit of garrotxa cheese (still love that combo), or — if you want to taste my latest obsession, try this:
My current go-to summer plate (super addictive!)
Corazón de buey tomatoes (the really meaty ones, full of flavor), thinly sliced (almost like a carpaccio), with creamy burrata melting slightly over the top. And then… this pesto. Not your classic version. This one’s made with toasted pistachios, fresh basil, olive oil, lemon zest, a touch of garlic (go easy – or not!), and salt. Blend it, but not too much. I actually prefer it made with a mortar, as I like it a little chunky.
Spoon it over the tomato and burrata, crack some black pepper, maybe a few basil leaves on top, and honestly… that’s it. No rules, just taste as you go. Follow your instincts, they usually know more than the recipe does. I hate following recipes! To me, cooking is about breaking the rules. And in the end, if it doesn’t work out, “no pasa nada!”, you can always try again.
It’s one of those dishes that feels like a siesta on a plate. You eat it slowly, with bread to mop up the juices, maybe with a glass of something fresh and local…
You may want to know a few local wineries worth visiting (and sipping your way through), here is my list:
Celler Vega de Ribes (Sant Pere de Ribes): Family-run, authentic, and they’re doing beautiful things with MalvasĂa. You can even hike there from Sitges, Sant Pere or Vilanova.
Celler Pardas (Torrelavit): Bold, biodynamic wines with personality. Their xarel·lo is a must.
Clos Lentiscus (Sant Pere de Ribes): Sparkling wines, natural vibes, and serious Garraf soul. Minerality in a bottle.
Can Rà fols dels Caus (Avinyonet del Penedès): Great for architecture lovers and serious wine tasters.
Finca Viladellops (Olèrdola): Great olive oil, too — and the views? 10/10. Have lunch there, you won´t regret it!
These places aren’t just about wine — they’re about slowing down, seeing where things come from, meeting the people who actually grow and craft what ends up on our plate or in our glass. Appreciating them, their labor and dedication to the land and their products. They are so proud of what the produce, I´m always emotional when talking to them.
It's not just about what’s on the table
What I love about eating this way here, in this moment of the year, is that it slows you down. There’s no rush to impress. You’re just letting things speak for themselves, and yet, the experience feels so classy! The tomato doesn’t need fussing. The wine doesn’t need translating. The food invites you to be present, to notice the light changing, the hum of the cicadas, the way conversation drifts when people feel relaxed…
I think that’s the part of cooking and eating I never get tired of. The part where it becomes something more than just food. It’s mood, it’s memory, it’s connection. It’s feeling like you’re part of the landscape, not just looking at it.
So maybe this weekend, pour something local into a not-so-fancy glass, put a few beautiful things on a board, and sit outside for a while. Feel the breeze. Taste the land.
June doesn’t last forever — but it does leave a trace, in your mind but specially, in your heart!
If Taty has your mouth watering, check out her member page TasteBox Sitges.