Parellada grapes review

by | Nov 3, 2016

Parellada is a white wine producing grape variety grown primarily in the Catalonia region in Spain, and one of the three grape varieties that are used in making the most famous sparkling wine of Spain, Cava.

Parellada

While Parellada is one of those three varieties, the other two are Xarel-lo and Macabeo.

There are about 20,000 acres of area cultivating Parellada wine grape in Catalonia.

But the grape has not reached to the other places, making only 5% outside Catalonia. About 95% of Parellada grape produced is used in the blending of Cava wine. Other than sparkling wines, Parellada grape is used to make some of the still wines also.

Still wines include both varietals as well as blends. Chardonnay and Sauvignon Blanc are its blending partners. The buds of the grape are first plucked in the vineyard and are again chosen once they reach to the winemaking area to ensure that only the best quality of buds is used to make the wine.

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The alcohol content is not very low. The acidity of the wines made is fairly high and is therefore cherished by a number of wine tastes.

The buds of the grape ripen late, but are still used by winemakers because of the strong aroma it gives to the wines. The grape is of high quality and therefore needs to reach the audience outside Spain.

Almost all the wine tasters have tasted Cava wines, but are still unaware of the contribution of Parellada grape in its making!

Remember to read the Wine Tasting guide...

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Origin of Parellada

Parellada grape is said to be of Catakan origin. Like most of the wines, history of Parellada grape is not known. There is not exact proof reflecting how the grape reached to this area.

The first year of its documentary or use in the winemaking is also not very evident.

After the discovery of its use in the Cava wine, the wine gained some popularity, but could not reach to the vineyards outside Spain. Varietals are made, but are less popular. The only way this grape can reach outside Spain is through its use in the Cava wine.

The grape is not genetically similar to any other grape variety. DNA tests have been done on the grape and have been identified as a unique grape variety.

Experiments on the grape are now being done to find out its use more than in Cava wine so as to make more and more wines with such exotic taste and aromas.

Features

Parellada grape gives an aroma of blossoms and green apple, which give the wines a very soothing texture.

The grape grows best at high altitudes which provide it a longer and cooler season for growth than the region in low areas. It has a tendency towards citrus and floral notes.

A photo posted by @xavi.strangedays on

The wines have an alcohol content of about 11.5%. The acidity of the wines made is fairly high maintaining the feature of sparkling wines.

Not all grape varieties can be used in the making of sparkling wines as their acidity might not match up to the requirements of sparkling wines.

The buds ripen in late season and are to be plucked very carefully as even a little quantity of rotten or over ripened buds can ruin the taste of the wine.

They are again checked once they reached the vinery and are thereafter sent for processing of the wine.

Food Pairing

The acidity of wines made from Parellada grape wines is fairly high and so it can be enjoyed with a number of dishes. Most popularly is can be taken with fried zucchini flowers. The taste of this dish complements the taste of the wine largely.

It can also be taken with salted potato chips. Popcorns and deep fried dishes will also enhance the taste of the wine.

Avocado salad and lemon shortcakes are among those dishes which cannot be taken with any wine, but Parellada grape wines have the potential to match up to the taste of these dishes.

The grape has a very special aroma which it gives to wines and should therefore be used in the making of many more wines.

Author

Michael Bredahl

Michael Bredahl

Editor-in-Chief and Wine Writer

Michael is an online enthusiast, with a lot of knowledge about online marketing. Traveling around the world to hunt for the perfect wine. Latest on Sicily, where Etna has a huge impact on the taste, which is strong with a bitter aftertaste for the youngest wines, but older wines are fantastic. Drinking wine, and writing about them, are one the passions. Remember to drink responsibly 🙂

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