Cellers Avgvstvs Forvm — Restaurant in el Vendrell

The gourmet tour of this winery estate was such a great experience. It's located in the southern part of Penedès in Catalonia. I'd say a little less than 3 miles from the shoreline. We could see it off in the distance from the property. Apparently, the salt air, cool breeze, and limestone soil creates a microclimate that adds to (or enhances) certain grape ripening characteristics. This is especially good for cava making, as we learned the last time we visited the upper part of this region. What we didn't know was how it affected wine and vinegar. We were about to find out.

We were greeted by Marco who gave us a very extensive tour of their wine making facilities. We learned so much from this. What made it even more interesting was the wine vinegar tasting part of it. I know most people are familiar with the old expression about turning wine to vinegar. But, it's really not that simple. We entered the oak barrel lined building where the aging process was taking place. This is where we sampled 4 different types of balsamic made from their chardonnay, merlot, and cabernet sauvignon wines. He also treated us to a sample of the 30 year Antigues Reserves which was my absolute favorite of the 4. It's definitely one to be put away for very special occasions due to its price tag. I later found out that many famous chefs use this brand for cooking. I can totally see why.

So, I was even more blown away during our wine tasting and lunch experience. The restaurant is on-site in the middle of one of their vineyards. There's indoor and outdoor seating. As a group, we were seated at a large table indoors. I won't go into any more detail. I'll just say that we loved every single dish, as well as the great service. I was also quite surprised to find a Chardonnay that I actually love. I don't know. Maybe it really does have something to do with the type of barrel. Their wines are fermented in oak barrels from the Nevers region of France. I know I'll be looking for this in the future when shopping for wine.

My only regret is that I didn't purchase anything that day. It's not readily available in the states. However, I did find the vinegar set online at a sustainable gourmet shop in Tacoma. I've been enjoying it as a vinaigrette, and will eventually use some of the online Avgvstvs Forvm recipes as a reference.

There's so much I want to say. Why is it named after the Via Augusta? What happened to the vineyards in Europe during the Great French Wine Blight? You'll just have to read all about it (or take the tour). It was a beautiful and...

We have been visiting this winery for over a decade and witnessed its evolution from a simple winery to a full gastronomic experience. Marco who runs the tours and delivers outstanding service in the restaurant ensures guests are treated with respect and gently educates you throughout your stay, as far as I remember has been a constant presence and his expert knowledge and impeccable hospitality has had us coming back year after year. The wine is absolutely stunning, this year's Primer Blanc (2024) is very good. Whilst better known globally for its vinegars the wines are superb, especially for the price. The snobbery surrounding Spanish wines is unfounded, the wine has depth, complexity and reflects the terroir the grapes grow in, their micro-vinefications offer an opportunity to taste grapes that are becoming increasingly rare in the world of wine. The Xarelo-100 from vines that have witnessed the passing of 100+ years of history is astounding. The concentration of flavour makes it one of my absolute favourites. With a menu designed by a local award winning chef Jordi Guillem it borrows from the roman influence that first brought the art of vinification to the iberian peninsula. A menu with a fusion of time rather than geography brings a taste of the past into today and really does deliver. We were fortunate enough to eat both the summer and winter menu in the same week as it changed during our visit. The cod dish is the best cod dish I have ever eaten, cooked with flair and skill, accompanied by a Primer Blanc, it just made me happy. Keep up the good work guys, I am already planning 2025's trip back....

We happened upon Avgvstvs on a search for cellars as we travelled to Taragona and have become immediate FANS!

Everything about this experience was magical. We did not have a booking, but arrived around lunch opening and they welcomed us in. We didn't want a tour, we were there for the tastings... both wines and vinegar. Tastings hadn't started yet but Anna, the Manager, did a terrific job explaining the many local varieties they produce and made perfect choices to challenge our palate. The wines are all so unique and varied, there is something here for everyone.

We stayed for lunch and were wow'd by everything we ordered. They use their wine and vinegars in their preparation, which blew us away. They may be one of the only cellars that also offer vinegar tasting, which we had never heard of, and Marco gave us an education. Oh, my. What a discovery. We were thrilled to learn that we can get their Chardonnay and Cab Sauv vinegars in the U.S. and have plans to take our cooking up a notch with these ingredients. We couldn't resist, however, walking out with bottles of wine and vinegar.

I would put this down as a MUST VISIT if you're in this area of Spain!

P.S. There are extensive Gluten Free menu offerings, which...