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Parellada is one of the three principal grape varieties used to make Spain's most famous sparkling wine, Cava (the other two being Macabeo and Xarel-lo). The variety is native to the hills of Catalonia, and is grown almost nowhere else – of Spain's 20,000 acres of Parellada vines, just 5 percent are located outside Catalonia. The variety is no less specialized when it comes to wine styles; sparkling Cava accounts for more than 95 percent of the annual Parellada harvest.

Macabeo – Parellada – Xarel-lo blends are used mostly in Catalonia, northeastern Spain, notably in Penedes and Priorat. Its most famous function is in the white sparkling Cava wines, which are found around the world.

Food matches for Macabeo – Parellada – Xarel-lo wines include:

  • Mussels in breadcrumbs
  • Calamari
  • Sydney rock oysters with salmon pearls and white-wine vinaigrette

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Fantini Montepulciano d'Abruzzo

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