Albariño vs Xarel·lo

Xarel·lo is fuller, Albariño is more acidic.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Albariño

White · Galicia and Portugal

saline, peach, brisk

Xarel·lo

White · Spain

firm, citrus, herbal, structured

Bone dry
Sweetness: Bone dry; Light
Body: Medium; Very low
Tannin: Very low; Very high
Acidity: High; 12 to 13.5%
Alcohol: 11.5 to 13%; 7 to 10 °C
Serve at: 8 to 10 °C; Minho, Portugal, Galicia, Spain
Regions: Catalonia

Only Albariño

Sushi and ceviche

Both pair with

Shellfish
Grilled fish
Antipasti, tapas and mezze

Only Xarel·lo

Seafood pasta

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Albariño and Xarel·lo pages.