Parellada vs Xarel·lo

Xarel·lo is fuller.

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

Parellada

White · Spain

delicate, floral, light, a Cava base

Xarel·lo

White · Spain

firm, citrus, herbal, structured

Bone dry
Sweetness: Bone dry; Light
Body: Medium; Very low
Tannin: Very low; High
Acidity: High; 10.5 to 12%
Alcohol: 11.5 to 13%; 7 to 9 °C
Serve at: 8 to 10 °C; Catalonia
Regions: Catalonia

Only Parellada

White fish
Salads
Oysters

Both pair with

Antipasti, tapas and mezze

Only Xarel·lo

Shellfish
Grilled fish
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 Parellada and Xarel·lo pages.