The Parellada grape is an indigenous white variety from the region of Catalonia, located in northeastern Spain. Often compared to France's acclaimed Riesling, Parellada is prized for its high potential acidity and delicate fruit flavours, which range from apple, pear and melon, to bright notes of citrus zest.
One of the primary reasons for the Parellada's cachet is its role as a significant contributor to the blended cuvé of Catalonia's famous sparkling wine, Cava. Paired with Macabeo and Xarel-lo grapes, Parellada lends the wine its finely-balanced acidity and elegant floral aromas.
Growing the Parellada grape is not without its challenges. These vines prefer cooler climates and higher altitudes, flourishing best in vineyards located over 500 metres above sea level where the weather is milder to retain their desired acidity levels and aromatic characteristics. This is quite unique, as many grape varietals struggle in these conditions.
The result is a grape that ripens slowly and late into the season, resulting in wines that are fresh, crisp, and aromatic. Moreover, wines crafted from Parellada tend to have a lower alcohol content, which aligns wonderfully with modern preferences for lighter and more balanced wines.
In recent years, there has been a drive to experiment with single-varietal wines made from Parellada. These wines are often unoaked, emphasising the grape’s intrinsic freshness and purity of fruit. They offer an interesting alternative to more common white varieties such as Chardonnay, Sauvignon Blanc, and Pinot Grigio.
In conclusion, the Parellada grape is a versatile and intriguing variety. Its most notable characteristic may be its integral role in the creation of Cava, but the potential of this grape is far from limited to just sparkling wines. Whether enjoyed in a blend or as a single-varietal wine, parellada offers a distinctive, refreshing taste that never fails to impress.
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