葡萄详情

Parellada is one of the three principal grape varieties used to make Spain's most famous sparkling wine, Cava (the other two being Macabeo and Xarel-lo). The variety is native to the hills of Catalonia, and is grown almost nowhere else – of Spain's 20,000 acres of Parellada vines, just 5 percent are located outside Catalonia. The variety is no less specialized when it comes to wine styles; sparkling Cava accounts for more than 95 percent of the annual Parellada harvest.

To the classic Cava blend, Parellada brings aromas of blossom and green apple to the wine – ideal complements to the honeyed, grapefruit notes of Macabeo and the earthy flavors of Xarel-lo.

Parellada performs best at higher altitudes, where the growing season is both cooler and longer than in lower-lying areas. The fresher temperatures help to retain the acidity so vital in sparkling wine production, while the longer growing season allows time for full aromatic development.

A tiny amount of Parellada is used to make still wines. These are a mix of both varietals (as exemplified by Torres' Viña Sol and Gramona's sparkling Moustillant Blanc) and blends. Popular blending partners for Parellada are Sauvignon Blanc and Chardonnay.

Food matches for Parellada include:

• Fried zucchini flowers
• Leeks stuffed with crabmeat and mayo
• Broad bean and goats' cheese dip