Can Sumoi Muntanya & Nordic Crepes: A Fusion of Elegance and Tradition

When sparkling wine meets Nordic culinary heritage, the result is a feast of flavors, style, and authenticity. The pairing of Can Sumoi’s new Muntanya natural sparkling wine with Finnish open-fire crepes and salmon is a celebration of both terroir and tradition.

               
A simple, yet refined pleasure
At its heart, food and wine enjoyment is beautifully simple. Here, a Spanish newcomer – an organic sparkling wine from Penedès – comes together with Finnish classics: rustic crepes, flame-grilled salmon, and foraged porcini. The harmony is effortless, and the flavors feel both grounded and elevated.

               
Nordic crepes by the fire
Crepes (muurinpohjaletut) have long been part of Finnish outdoor cooking. Prepared on a wide cast-iron pan over open flames, they are a nostalgic yet versatile base for savory or sweet fillings. In this case, the crepes are adorned with Kalalappi’s Lapin Lumous, sautéed porcini, and flame-grilled salmon finished with a bright streak of lemon mayonnaise.

               
Presentation can be as refined or rustic as one prefers: folded neatly into French-style squares or rolled in the traditional Finnish way.

       
The art of flame-grilled salmon
Few dishes capture the spirit of Nordic outdoor cooking like loimulohi – salmon slowly flame-grilled on a wooden board by the fire. The fillet is first cured generously with sea salt, then gently nailed to the board. Over the course of about 45 minutes, the salmon cooks evenly, absorbing the smoky aroma of the open flames while developing a silky, tender texture.

               
In the glass:
Can Sumoi Muntanya. Spain, Penedès, Montmell 2024. Grapes: Macabeu, Xarel·lo. Estate sales.
Pale yellow hue with a fruity bouquet, dry taste (3.5 g/l), medium acidity (5.4 g/l), citrus-driven, lively, and elegantly balanced.
Muntanya holds a special place as the first sparkling wine from the Can Sumoi estate, crafted in the traditional method with two fermentations. It reflects the philosophy of natural winemaking: minimal intervention and deep respect for the vineyard. The grapes are allowed to ripen undisturbed on the vines and later fermentation begins spontaneously with wild yeasts. Winemaker Pepe Raventós notes that this patience translates into maturity, structure, and harmony in the final wine.

A toast to nature and tradition
Together, Muntanya and Nordic crepes showcase how food and wine, rooted in their own landscapes, can come together to create something greater than the sum of their parts. It is a meeting of Spanish craftsmanship and Finnish fire – refined, rustic, and utterly memorable.

Text and photos: Heikki Remes
www.viinimies.com