Trepat

Trepat is a Catalan red grape strongly associated with Conca de Barberà. Many people encounter it first through rosé sparkling wines, but still red bottlings have also drawn attention to its lighter, fresher character. It is worth knowing if you want a Spanish red outside the expectation of dense fruit, high alcohol and prominent oak.

The sparkling and still routes put the grape to different purposes. A rosé base wine is chosen and made with bubbles in mind, while a still varietal red can show delicate fruit and a gentle outline more directly. Neither style should be taken as evidence that Trepat is simply a substitute for another famous red grape.

A light dry red is useful with charcuterie, roast vegetables, poultry and an informal meal where a powerful wine would dominate. Give it a small chill. With sparkling rosé, read the sweetness category before choosing the food, because the colour and grape cannot tell you whether the finished wine will be bone dry or noticeably softer.