Parellada (par-ah-YA-da)

The most refined of the three grapes used to make cava, Spanish sparkling wine.

A barnyard, horse blanket, or sweat-soaked leather aroma in a wine may be a sign of:

A. Sulfites

B. TCA

C. Volatile Acidity

D. Brettanomyces

Brettanomyces (aka Brett) is a type of yeast that causes aromas and flavors politely known as “barnyard.” Brettanomyces can exist in cellars, barrels, and hoses, and from there, migrate into wine. Because it is a yeast, Brettanomyces can grow in the wine, causing a more severe barnyard character with time. Critics of brettanomyces say it robs a wine of its true flavors and has no place in winemaking. But supporters find that small amounts add a certain complexity to wine, and can give it an aged flavor.

“Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.”

—M. F. K. Fisher
American writer (1908 ~ 1992) whose many books on food and wine are considered seminal

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