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Five new things for
February 2026
Published: 09/02/2026
Dry January, January blues and Blue Monday are behind us now (thank goodness), and we’re ready to embrace February by trying new things. The month kicked off with Barcelona Wine Week: a great opportunity to discover new categories, regions and wines to get excited about. We’re holding our first Level 2 courses of 2026 this month too, and can’t wait to meet our new students. So, how about you guys? Are you ready for new discoveries? Here are five things to try this February. In the spirit of the most romantic month of the year, we hope you fall in love with them. Enjoy!
A gastronomic sparkling wine
Too often sparkling wines are saved for celebrations and usually served as an aperitif. The bubbles tickle the tastebuds and the acidity awakens the appetite, making them ideal to start an evening. But, we’re here to say: sparkling wines can and should be served throughout a meal! Those made using bottle fermentation methods such as the traditional method have savoury, bready flavours from lees contact. These toasty notes make such sparkling wines amazing gastronomic companions, pairing with a huge range of dishes and flavours. Try Cava with your rice on a Sunday lunchtime, or a Champagne with your next sushi session. Look for long bottle-aged examples such as Mestres Visol, or Recaredo Serral del Vell, which have those leesy notes in abundance.
An excellent pre-mixed cocktail
At Wine Courses Barcelona, we love going out for a good cocktail; the atmosphere, the buzz, the ceremony of being presented with a perfect Whiskey Sour… Unfortunately, life often gets in the way of an indulgent night out, and when we’re at home on a Saturday evening, we still think we deserve a little treat. The great news is, the RTD (that’s ‘Ready to Drink’) offering has been getting better and better. Two of our current favourites are Conte Camillo Negroni (and its beautiful packaging), and Ardent Batch’s Old Fashioned. Both would make excellent gifts for friends, or for yourself. Single serve options from Barcelona-based Libertine Blends include a Hopped Bellini and a Citrus Basil Smash (along with non-alcoholic options too). Delicious and convenient- what’s not to like?
A rosé for cooler weather
Rosé wine and summer go together like strawberries and cream, but surely there are great pink options for winter too? Pop on your rosé-tinted spectacles and check out regions like Tavel, Montsant, Navarra and Rioja for bolder-flavoured, fuller-bodied wines. We love Guigal’s Tavel with a roast chicken or mushroom risotto; or the barrel-aged Dido La Solució Rosa alongside a saffron-scented suquet de rape. One of Spain’s most emblematic and ageable rosés comes from Chivite in Navarra. The structured and complex Colección 125 Rosado might be the perfect pink for a special occasion this month.
A non-wine-based non-alcoholic tipple
Yes, we said dry January was over and done with, but that’s not to say we don’t need a delicious non-alco alternative sometimes. Great non-alcoholic beers have long been mainstream, and dealcoholised wines have greatly improved in recent years. But the great news is there are now so many more options available. How about a sparkling tea? Refreshing and dry with some of the tannic character of red or orange wines, it makes a delicious aperitif or food-pairing partner. A non-alcoholic ‘spirit’ can be served with tonic water or your favourite mixer, or a non-alco bitters can be blended with sparkling water and served over lots of ice. Check out organic options from the Copenhaguen Sparkling Tea Company (available at Spain’s Tea Shop), or for an aperitivo with “200% kick” mix Gimber’s ginger concentrate with sparkling water.
A pizza-matching challenge
There are many difficult foods to pair with wine, but fortunately pizza isn’t one of them. Your ultimate February challenge is to invite your friends to eat, order pizza, and find your favourite wine to pair! Pizza is a friend of wine for many reasons: the tomato sauce brings acidity, the cheese brings mouth-coating fat and creaminess, and the dough brings yeasty notes. That’s before we even get to the toppings… Some of our favourites pairings are:
- Inspired by one of our Italian student’s statement: “The dirtier the pizza, the posher the Champagne.” The acidity of Champagne ‘cuts through’ some of the fat, and the yeasty notes in both complement.
- Barossa Shiraz. A big, bold style that will take on the meatiest of pizzas.
- Chianti Classico. Another high acid wine, and with fruity and herbaceous notes that match the tomato sauce.
We hope these ideas give you an energy and inspiration boost this month. We want to hear all about your discoveries! Tag us @winecoursesbcn or hashtag #WCBNewDiscoveries on social media to shout about your new favourite things. Wine is for sharing and bringing us together, and we can’t wait to do more of that in 2026. See you there! And for any questions, don’t hesitate to contact us at sharon@winecoursesbcn.com
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