Sumoll vs Trepat

Sumoll is more tannic and more acidic.

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

Sumoll

Red

pale, tart cherry, rustic

Trepat

Red

pale, red berry, for rosé and Cava

Bone dry
Sweetness: Bone dry; Light
Body: Light; Medium
Tannin: Low; Very high
Acidity: High; 12 to 13.5%
Alcohol: 11.5 to 13%; 14 to 16 °C
Serve at: 12 to 14 °C; Penedès
Regions: none listed

Only Sumoll

Grilled vegetables
Pork
Antipasti, tapas and mezze

Both pair with

Charcuterie

Only Trepat

Salads
Pizza
Grilled fish

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 Sumoll and Trepat pages.