El Bulli has what one would call a “serious” wine list, which means that it isn’t only a long list but also very diversified. From French Champagne to German dessert wines, everything needed to fulfill a wine-drinkers dream is featured. For us though, it was clear that we only wanted Spanish wine specialties. Since the list was too long and my knowledge for Spanish wines quite limited, we gave the young sommelier with the “El BulliVi” badge on the jacket a wildcard. My only whish was to have a dry Sherry as a starter and a sweet Sherry at the end.

So I started with a glass of Manzanilla La goya from Delgado Zuleta (D.O. Manzanilla de Sanlucar). It reminded me a bit of aged dry Riesling, but still different, nearly had a salty edge to it, which is actually good for an appetizer. (Sherry wines are a whole different science, gotta work that knowledge out one day since there must be plenty of thins to discover still)

We also had a glass of Brut Nature Gran Reserva from Agusti Torello from Cava which was quite elegant.

Then we had a first white wine: Emilio Rojo 2005 from D.O. Ribeiro. It is a cuvee of five domestic varieties from Galicia which are Treixadura, Albariño, Loureiro, Lado and Torrontes. I remember it to be a very elegant and smooth wine with a nice balance (I didn’t take any serious notes unfortunately).



Our second bottle of white was a Nun Vinya dels Taus 2005 from Vinifera D.O. Penedes. It is also made from a domestic grape from Penedes called Xarello and the winery only cultivates a 0.9 hectare parcel of it. It was aged in New and old oak barrels and hence had a quite oaky nose, which is normally not my preference. But together with the food it was quite a good match.

We also had a glass of red wine with the hare and lamb of course. It was a 2004 Corullón from J. Palacios in the D.O. Bierzo. It was fruity with a hint of wood only and also a slight freshness. A little astringency though showed us that it was still a bit too young to be drunk.

The not too sweet Moscatel MR 2006, also labeled as “Mountain Wine” from the very famous Telmo Rodriguez stems from the D.O. Malaga was a good pre-dessert wine.



A terrific glass of Oloroso Dulce Matusalem from Gonzalez Byass closed the meal in a superb way.

PS: If you ever plan to go to El Bulli and want to chose the wines on your own, it is quite advisable to check the online wine list on the website since you won’t have that much time at the restaurant and the list is quite big.