Grenache vs Parraleta

Parraleta is more tannic and more acidic.

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

Grenache

Red · Spain

ripe strawberry, warm spice

Parraleta

Red · Spain

fresh, spicy, Somontano native

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; Low
Tannin: Medium; Medium
Acidity: High; 14 to 15.5%
Alcohol: 12.5 to 14%; 15 to 17 °C
Serve at: 15 to 17 °C; Aragon, Alella, Priorat, Roussillon
Regions: Somontano

Only Grenache

Risotto and rice dishes
Grilled vegetables

Both pair with

Pork
Lamb

Only Parraleta

Charcuterie
Hard and aged cheese

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 Grenache and Parraleta pages.