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Xarel-lo is a white grape variety found mostly in Penedes (Catalunya), north-east Spain and is used to make both still wines and the traditional, bottle fermented sparkling Cava. It is a thick-skinned variety high in the antioxidant resveratrol. Xarel-lo produces wines with high acidity making it excellent for use as the base for sparkling wines and is often blended with other Spanish white grapes, Macabeo and Parellada. Many of the highest quality Cava use a high proportion of this grape as it gives a potential for long ageing and flavour development. As for table wines using the variety, they're mostly found in Penedes and Alella where they give crisp, citrus/lemon and stonefruit flavours.
Food pairings include:
Oak aged versions of Xarel-lo wines work well with richer dishes, such as risotto (especially porcini), creamy chicken, or aged sheep cheeses, whilst Cava is best with fried foods and rich, fatty dishes due to its cleansing acidity.
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