The Macabeo grape, also known as Viura, is a white wine variety widely cultivated in Spain's wine regions, particularly in Rioja and Catalonia. It's one of Spain’s most widely planted white grape varieties. This grape is intriguing, subtle yet flavourful big player in Spanish winemaking.
Characteristically, Macabeo grapes are late-budding and early-ripening, which affords them adaptability to a variety of climate conditions, although they're best suited to cooler climates. These vines are relatively resistant to diseases and thrive in limestone-rich soils.
When it comes to the wine produced from Macabeo grapes, their low acidity and delicate, almost neutral aroma make them ideal for blending with other varieties to achieve the maker's desired balance. Common complements include Garnacha Blanca and Pedro Ximénez, but the blend depends greatly on the region and the desired result.
On their own, Macabeo grapes produce light, fresh wines with notes of green apple, citrus, and often a hint of floral. The Catalan region's Cava sparkling wine counts Macabeo among its primary ingredients, where it lends a bright acidity and freshness to the blend.
Macabeo is also the dominant grape variety in the white wines of Rioja, where oak ageing can add a richer, nuttier dimension to the wine. It’s interesting to note that Macabeo is one of the few white wines that are suited to ageing; most whites are best consumed young.
While Macabeo wines might not have the recognition that red Spanish wines do, they show proven versatility and character, effortlessly shifting from simple and refreshing to complex and substantial as dictated by vineyard and vintner. With the increasing interest in Spanish wines, the potential and charm of the Macabeo grape are ripe for discovery. Whether it’s enjoyed young and fresh or aged gracefully, Macabeo is truly a white wine grape worth exploring.
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