Pedral is a red grape variety, and it traces back to Galicia, Spain.
Structurally it lands at medium body, medium tannin, medium-high acidity, dry and medium alcohol.
Look for ruby fruit, floral notes, fragrance and rustic character.
In the cellar it meets unoaked.
The regions that matter for it are Galicia and Vinho Verde.
In the vineyard it is marked by late ripening, productive vigour and a preference for temperate.
It blends readily with Vinhao (Sousao) and Espadeiro.
Watch for the synonyms: Padral, Pardal, Cainho and Cainho dos Milagres.
At the table it suits galician pork and vegetable stew, pork and ham terrine and marinated grilled chicken wings.
The structure.
Where it grows.
Blends well with.
Food pairings.
Also labelled.
Padral, Pardal, Cainho, Cainho dos Milagres, Alvarinho tinto, Castelão.
Bottles to look for.
- Bodegas y Vinedos Attis Pedral Atlantico Tinto, Rias Baixas, Spain
- Manuel d'Amaro Pedral, Rias Baixas, Spain
Pedral: common questions
01.What does Pedral taste like?+
02.Where is Pedral from?+
03.Where is Pedral grown?+
04.What food pairs with Pedral?+
05.What else is Pedral called?+
Keep going: the A to Z grape index, or the wine regions of Spain.