There are flavors that have the ability to take us to another era. Simple recipes, born from the use and need to preserve what the land gave, that for generations were part of peasant homes. Mustard is a good example.
This year, at the Celler Cooperatiu de Cornudella de Montsant, we wanted to recover this traditional production by taking advantage of one of the most precious products we have during the harvest: the Grenache must from our members’ vineyards.
And we have done it with the help of LoRefugi Gastrobar, with whom we have prepared a Grenache arrop that during the months of October and November we will incorporate as a small tasting into visits to the Cellar.
But what is arrop?
Arrop is, in essence, concentrated grape must through slow cooking. As the water evaporates, the natural sugars in the grapes are concentrated and the must is transformed: it darkens, gains density and develops a sweetness and very characteristic aromas.
In fact, the Catalan-Valencian-Balearic Dictionary defines arrop as grape must thickened by boiling and evaporation. The word itself comes from the Arabic ar-rubb and we find written documentation of arrop in Catalan at least since the 15th century.
Depending on the location and the family recipe, seasonal fruits and vegetables could also be incorporated, such as pumpkin, apple, quince, figs or orange peel.
A recipe born from exploitation
To understand arrop, you have to imagine a cuisine very different from today’s. A cuisine linked to the agricultural calendar, where practically nothing could be wasted.
When the harvest arrived, the must was an abundant but also perishable product. Slowly reducing it over a fire allowed the natural sugars to be concentrated and transformed into a sweet preparation that could be preserved for a much longer period. It was therefore a smart way to make the most of the grapes and save some of the harvest for the winter months. In some homes, the arrop was simply eaten with bread and was part of the snacks.
It is one of those preparations that explains traditional cuisine very well: few ingredients, time, patience and a deep knowledge of the products that were available.
From Grenache must to arrop
This 2026 we wanted to put this recipe on the table again.
During the harvest we reserved Grenache must from the Celler Cooperatiu de Cornudella de Montsant and, together with the LoRefugi Gastrobar team, we slowly worked it until it became arrop.
The result is an intense and concentrated preparation that preserves the natural sweetness of the grape and allows us to discover Grenache from a completely different point of view than wine.
For us, recovering the arrop is not just about recovering a recipe. It is about reconnecting the vineyard, the harvest, gastronomy and memory. It is about remembering that for centuries grapes have not only been used to make wine, but have also been part of many other preparations in our home kitchens.
And how can we enjoy the arrop?
The most traditional way is simply on top of a piece of toast, but its intense sweetness also makes it an ideal accompaniment for cheeses, especially cured and goat cheeses, and to give a special touch to yogurts, ice creams, desserts and even savory dishes. A delicious way to bring the flavors of the harvest to our table.