Parraleta

Parraleta is a white grape variety that is indigenous to the Andalusia region of Spain. It is primarily grown in the Condado de Huelva and Vino de la Tierra Contraviesa-Alpujarra regions. The grape is known for its high acidity and is often used in the production of fortified wines.

History

The Parraleta grape is believed to have originated in the Andalusia region of Spain, although its exact origins are unclear. It has been grown in the region for centuries and is considered one of the traditional grape varieties of the area.

Viticulture

Parraleta is a late-ripening grape that requires a long growing season to fully develop its flavors. It is resistant to drought and can thrive in the hot, dry climate of Andalusia. The grape is typically harvested in late September or early October.

Wine Production

Parraleta is primarily used in the production of fortified wines, although it can also be used to produce dry white wines. The grape's high acidity makes it well-suited to the production of sweet wines, as it helps to balance the sweetness of the wine. Parraleta wines are often characterized by their floral aromas and flavors of citrus and green apple.

Food Pairing

Parraleta wines can be paired with a variety of foods, including seafood, poultry, and light pasta dishes. The high acidity of the wine makes it a good match for fatty foods, as it can help to cut through the richness of the dish.

See Also

• List of grape varieties
• Spanish wine
• Fortified wine