Parellada, highly regarded white grape variety originally Aragonese but now grown almost exclusively in Catalunya, especially around San Sadurn’I d’Anoia on just under 8,000 ha/20,000 acres in 2012 where it is widely used, with macabeo and xarel-lo, for the production of cava. It is the least planted of these three varieties in penedès, the region most closely associated with these Spanish sparkling wines. Parellada can produce aromatic, high-quality wine when grown in relatively poor soil and in cooler conditions. It has large, loose bunches, buds early, and ripens late. Occasionally made as a varietal still wine.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
