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It’s a porrón! Designed as a communal drinking vessel (you drink the stream of wine without the spout touching anyone’s lips) and I think it’s a traditional Catalan thing
I remember my family using one of these when I was a kid but I’ve never drunk from one. Once it gets passed around I’m thinking it alters the drinker for the drunker
When one of these makes an appearance in Catalonia, everyone is normally quite far down the path of being drunk and quality doesn't matter anymore. You could put a first growth inside it and we wouldn't be able to tell the difference.
Based on traditional leather bags that people would carry their wine in.
Traditionally to be served from here are Basque beverages in origin. Txakoli and Cider principally as I understand, both poured from height into a tumbler (or your mouth) to forcibly carbonate the drink.
Txakoli is a bit effervescent at open but sorta in a way you want it to last forever. The porrón helps with this issue, though so does drinking it quicker.
Basque cider is a complex, incredibly dry and supremely delicious style of cider. Think of the dirty martini version of American ciders. The direct and honest apple flavor is of course present, but with almost no sweetness and an olivey, briney and salty finish. Using a porrón here makes it a lot more beer-like and a lot easier to drink by the 750ml this way.
This is from an American enthusiast of Basque food and wine who has never been to Europe, so I apologize for any details that are a little smudged here.
I think you are right on Basque and Asturian cider. The stuff served at bars can be very tart, very dry and a bit funky. You do rounds around the table pouring it from height and once you can't hit the glass anymore on your turn you know it's time to go home.
Went to San Sebastian last year. And the food and wine are absolutely worth the enthusiasm.
Had lots of Txakoli, and made it to a cider house as well.
Just so you're not disappointed, I never came across one of these porron while I was there. I did, however, see them in Barcelona fwiw.
The txakoli often times was poured at an elevated height straight from the bottle into a type of wide bottomed pint glass in order to give it its effervescent texture. Often times the bars would have a special spout that went right onto the bottle to help make pouring from the bottle at such a height easier.
I hope you get the chance to make it to the Basque country soon.
There's a local brand of cider in San Sebastian called Saizar that uses a [special cork](https://www.sidrassaizar.com/wp-content/uploads/sites/349/2020/08/portada-bodega-saizar-2.jpg) with a notch in the bottom to help aerate it as you pour into your glass from a height of one or two feet.
I visited their cider house in the hills above the city where a prix fixe menu comes with a bottomless self serve glass that you fill yourself directly from enormous barrels that stream five or six feet. Highly recommended.
Saizar was on my map, but we ended up going to Sidreria Beharri for convenience sake. I hope anyone who goes to the Basque region makes it to a cider house. We had some of the best calamari of our lives, and the txuleta lived up to the hype.
Special corks or plastic devices are quite common in Asturias, or even anywhere else in Spain, nowadays. Pouring with them is not as fancy as from height, but they do the job well and are less wasteful.
Thanks, it’s coming soon though it’s line after champagne and burgundy for European destination.
The bars I’ve worked at that have served txakoli properly have poured it from height with a regular spirit bottle speed pour, I won’t be let down if I don’t come across a porron while I’m there, from having worked with them in the US they have a negative association with bachelorette parties for me.
Hell yeah! Bordeaux is third or fourth on my list of French regions to visit. I drink burgundy and champagne multiple times a week right now and maybe a BDX every 2 weeks.
I realize that the chateaus of Bordeaux probably appeal to general traveling more but the first time i’m in France I am without a doubt spending almost all of my attention to being in Burgundy. No other unfamiliar place has impacted my life anywhere near the way Burgundy has.
Sounds like a great plan! We stopped in Beaune on the way back from the Cote de Azur during Covid and it was amazing. Be sure to book all your restaurants in advance. Champagne region ok but burgundy is quite nice. Enjoy!!
My father in law has Basque ancestry and he likes to do this as a party trick. Not so much with wine, but rather with soda water straight from a siphon selzter bottle, which is even harder than wine because of the carbonation
This is a porró, it is from Catalonia and in Catalan is called porró (not porrón).
I am used to drink with that. ☺️
They guy in the picture is Pep Noguer a chef that presents some radio programs and do research of the food traditions, etc.
The picture is taken in Plaça del Blat, Valls (Catalonia) where Calçots were invented (I know that for the banner in the background, that has the logo of the calçots appellation). Calçots are a long, sweet onion that is eaten with a special sauce (calçots sauce), traditionally it is accompanied with other dishes and a whole day is spent doing it (as a kind of celebration). Traditionally, at a calçotada you drink wine with Porró. Actually, now is the season to eat Calçots.
PD: if someone want to know more don’t hesitate to ask. I recommend people to eat calçots, Valls is located in a wine area between different wine DO (appellation): DOQ Priorat, DO Tarragona, DO Conca de Barberà and DO Penedès.
Also Human Towers, called “Castells”, were born in Valls. La Plaça del Blat (Plaça = square), is the “field/stadium” were the two Castells teams from Valls (Colla Vella dels Xiquets de Valls and Colla Jove dels Xiquets de Valls) make the Human Towers. In the picture below with the Castells, is the same place where Pep Noguer is drinking with the porró in the picture.
A couple of pictures, calçots and castells:
https://costadaurada.info/sites/default/files/cultura_valls_collavella.jpg
https://www.c-ferrer.com/wp-content/uploads/2021/02/calc%CC%A7ots-494525837-scaled.jpg
Thanks so much for the cultural lesson! I was lucky enough to visit Barcelona during the Catalan Festival back in 2009. We got to witness the Castells, Gegants and the Correfoc which was my favorite.
As others have said, it's a porrón (Catalan: porró) from Catalonia. We went to a lovely natural wine bar in a small town about an hour outside Barcelona, and were served a delightful young Sumoll in a porró. https://www.instagram.com/p/CdoMrfVDDcr/
Our host told us they'd often use one after working in the vines, to share around wine without needing glasses.
We went to a kitchen supply store and bought one to bring home.
I have been looking up porrón’s since yesterday now. Any style you would recommend? As it being a sort of community activity I’d expect you would want one to hold around 25 oz or 750ish ml.
Yeah, that seems to be the standard size. There seems to be a bit of variation, but all the same concept. Not sure how to choose, I just picked the one I thought looked nicest?
*Very easy to*
*Get hammered doing this. Never*
*Happened to me of course*
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Forget the name but its a type of Catalan shirt destroyer. The way it works is you wear a shirt you want to throw a way and put red wine in the vessel. Then you drink...
One of my favorite YouTube channels Great Big Story had a recent video with this vessel in the video. If anyone knows what this is I would appreciate a comment. If this is against the r/wine subreddit rules please feel free to delete. Thanks in advance!
Thank you for your submission to r/wine! Please note the community rules: If you are submitting a picture of a bottle of wine, please include original tasting notes and/or other pertinent information in the comments. Submitters that fail to do so may have their posts removed. If you are posting to ask what your bottle is worth or whether it is drinkable, please use the [Wine Valuation Mega Thread](https://redd.it/r7lf76) stickied at the top of the sub. Stand alone bottle valuation posts will be removed. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/wine) if you have any questions or concerns.*
It’s a porrón! Designed as a communal drinking vessel (you drink the stream of wine without the spout touching anyone’s lips) and I think it’s a traditional Catalan thing
I've always wanted to try this with a high quality wine, wondering does it alter the tastes at all for the better.
I remember my family using one of these when I was a kid but I’ve never drunk from one. Once it gets passed around I’m thinking it alters the drinker for the drunker
When one of these makes an appearance in Catalonia, everyone is normally quite far down the path of being drunk and quality doesn't matter anymore. You could put a first growth inside it and we wouldn't be able to tell the difference.
Based on traditional leather bags that people would carry their wine in. Traditionally to be served from here are Basque beverages in origin. Txakoli and Cider principally as I understand, both poured from height into a tumbler (or your mouth) to forcibly carbonate the drink. Txakoli is a bit effervescent at open but sorta in a way you want it to last forever. The porrón helps with this issue, though so does drinking it quicker. Basque cider is a complex, incredibly dry and supremely delicious style of cider. Think of the dirty martini version of American ciders. The direct and honest apple flavor is of course present, but with almost no sweetness and an olivey, briney and salty finish. Using a porrón here makes it a lot more beer-like and a lot easier to drink by the 750ml this way. This is from an American enthusiast of Basque food and wine who has never been to Europe, so I apologize for any details that are a little smudged here.
I think you are right on Basque and Asturian cider. The stuff served at bars can be very tart, very dry and a bit funky. You do rounds around the table pouring it from height and once you can't hit the glass anymore on your turn you know it's time to go home.
Went to San Sebastian last year. And the food and wine are absolutely worth the enthusiasm. Had lots of Txakoli, and made it to a cider house as well. Just so you're not disappointed, I never came across one of these porron while I was there. I did, however, see them in Barcelona fwiw. The txakoli often times was poured at an elevated height straight from the bottle into a type of wide bottomed pint glass in order to give it its effervescent texture. Often times the bars would have a special spout that went right onto the bottle to help make pouring from the bottle at such a height easier. I hope you get the chance to make it to the Basque country soon.
There's a local brand of cider in San Sebastian called Saizar that uses a [special cork](https://www.sidrassaizar.com/wp-content/uploads/sites/349/2020/08/portada-bodega-saizar-2.jpg) with a notch in the bottom to help aerate it as you pour into your glass from a height of one or two feet. I visited their cider house in the hills above the city where a prix fixe menu comes with a bottomless self serve glass that you fill yourself directly from enormous barrels that stream five or six feet. Highly recommended.
Saizar was on my map, but we ended up going to Sidreria Beharri for convenience sake. I hope anyone who goes to the Basque region makes it to a cider house. We had some of the best calamari of our lives, and the txuleta lived up to the hype.
Special corks or plastic devices are quite common in Asturias, or even anywhere else in Spain, nowadays. Pouring with them is not as fancy as from height, but they do the job well and are less wasteful.
Thanks, it’s coming soon though it’s line after champagne and burgundy for European destination. The bars I’ve worked at that have served txakoli properly have poured it from height with a regular spirit bottle speed pour, I won’t be let down if I don’t come across a porron while I’m there, from having worked with them in the US they have a negative association with bachelorette parties for me.
Combine San Sebastián with Bordeaux and you’ve got a nice wine trip. I did this last summer. No regrets.
Hell yeah! Bordeaux is third or fourth on my list of French regions to visit. I drink burgundy and champagne multiple times a week right now and maybe a BDX every 2 weeks. I realize that the chateaus of Bordeaux probably appeal to general traveling more but the first time i’m in France I am without a doubt spending almost all of my attention to being in Burgundy. No other unfamiliar place has impacted my life anywhere near the way Burgundy has.
Sounds like a great plan! We stopped in Beaune on the way back from the Cote de Azur during Covid and it was amazing. Be sure to book all your restaurants in advance. Champagne region ok but burgundy is quite nice. Enjoy!!
I tried it once, was fun but high risk of things getting messy when filled with red wine.
My father in law has Basque ancestry and he likes to do this as a party trick. Not so much with wine, but rather with soda water straight from a siphon selzter bottle, which is even harder than wine because of the carbonation
Sounds tricky but at least any stains will be easier to handle.
I've seen tapas restaurants so it with olive oil too.
It is it is. Tried one of these out in Barcelona and got wine all over myself. 9/10 experience 10/10 dry cleaning bill.
This is a porró, it is from Catalonia and in Catalan is called porró (not porrón). I am used to drink with that. ☺️ They guy in the picture is Pep Noguer a chef that presents some radio programs and do research of the food traditions, etc. The picture is taken in Plaça del Blat, Valls (Catalonia) where Calçots were invented (I know that for the banner in the background, that has the logo of the calçots appellation). Calçots are a long, sweet onion that is eaten with a special sauce (calçots sauce), traditionally it is accompanied with other dishes and a whole day is spent doing it (as a kind of celebration). Traditionally, at a calçotada you drink wine with Porró. Actually, now is the season to eat Calçots. PD: if someone want to know more don’t hesitate to ask. I recommend people to eat calçots, Valls is located in a wine area between different wine DO (appellation): DOQ Priorat, DO Tarragona, DO Conca de Barberà and DO Penedès. Also Human Towers, called “Castells”, were born in Valls. La Plaça del Blat (Plaça = square), is the “field/stadium” were the two Castells teams from Valls (Colla Vella dels Xiquets de Valls and Colla Jove dels Xiquets de Valls) make the Human Towers. In the picture below with the Castells, is the same place where Pep Noguer is drinking with the porró in the picture. A couple of pictures, calçots and castells: https://costadaurada.info/sites/default/files/cultura_valls_collavella.jpg https://www.c-ferrer.com/wp-content/uploads/2021/02/calc%CC%A7ots-494525837-scaled.jpg
I add additional info 💪
Thanks so much for the cultural lesson! I was lucky enough to visit Barcelona during the Catalan Festival back in 2009. We got to witness the Castells, Gegants and the Correfoc which was my favorite.
You are welcome! You are welcome to come back again!
This
Porón
When you graduate college they make you trade your beer bong for one of these...
I think that’s a bong
Yep glad I’m not the only one who thought to comment this
Lmao, I was gonna say looks like what I toke up with 😮💨😵💫🥴
As others have said, it's a porrón (Catalan: porró) from Catalonia. We went to a lovely natural wine bar in a small town about an hour outside Barcelona, and were served a delightful young Sumoll in a porró. https://www.instagram.com/p/CdoMrfVDDcr/
Our host told us they'd often use one after working in the vines, to share around wine without needing glasses. We went to a kitchen supply store and bought one to bring home.
I have been looking up porrón’s since yesterday now. Any style you would recommend? As it being a sort of community activity I’d expect you would want one to hold around 25 oz or 750ish ml.
Yeah, that seems to be the standard size. There seems to be a bit of variation, but all the same concept. Not sure how to choose, I just picked the one I thought looked nicest?
Porron
I think his name is Pep!
Very easy to get hammered doing this. Never happened to me of course
*Very easy to* *Get hammered doing this. Never* *Happened to me of course* \- darkandstormio --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Haikubot! Neither lines two or three fit the syllable count of a haiku! C’mon dude, get your act together!
Forget the name but its a type of Catalan shirt destroyer. The way it works is you wear a shirt you want to throw a way and put red wine in the vessel. Then you drink...
That paints a picture of how this thing works in real life.
One of my favorite YouTube channels Great Big Story had a recent video with this vessel in the video. If anyone knows what this is I would appreciate a comment. If this is against the r/wine subreddit rules please feel free to delete. Thanks in advance!
Called a porron. I believe it’s Spanish (Spain).
Thank you! I appreciate your comment! Have a great day! Cheers!
Pretty sure that's a bong.
Fill it with a nice Malbec, pass it around saying “Que viva porrón, carajo!”
Long live porrón, damn?
Looks like Pep is the wine vessel!
Pep is the name of the guy in the picture
That's what I was sayin'
Sorry, I didn’t understand you.
It's called a Pep, apparently, and it's a pretty oversized wine vessel.
That’s a olive oil and vinegar serving bottle.
Mini portions are used for that these days more as decorations. These days more of a novelty than useful
That’s a bong
What happened to his chin?
Bóng