Xarel·lo is a white grape grown in Catalonia, Spain. Along with two other varietals, Macabeu and Parellada, a sparkling wine known as cava is produced. Made in the traditional Méthode Champenoise, cava has varying sugar levels: brut (extra dry), seco (dry), semiseco (medium) and dulce (sweet).
We tried a 2006 Castell Roig Xarel-lo from Wine Library recently. It was medium bodied with apricot aromas and grapefruit flavor. The very high acidity made it more pleasurable with food.
Skip the xarel-lo and stick to cava.
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Wine, food, travel and musings from a rural MN perspective.
