In Spain’s northeastern corner, Catalonia blends Mediterranean sun with a fiercely independent streak that shows up in its food and wine alike. The terrain ranges from coastal flats to the steep, slate-soiled terraces of Priorat, where old-vine Garnacha and Cariñena make some of Spain’s most concentrated reds. This is also the home of Cava, the traditional-method sparkling wine made largely from local grapes like Macabeo and Xarel-lo. Few regions cover such a range, from everyday bubbles to cult bottlings that command serious attention.