This is a white grape variety widely planted (32,000 hectares)
in Spain. If you’ve ever had a Cava from Catalonia, you’ve had
Macabeo (traditionally blended with Xarel·lo and
Parellada).
Macabeo is also the main grape in a white Rioja, where it goes by the name of Viura. Its natural acidity makes it a good candidate for the required extended ageing in Reserva and Gran Reserva wines. It is also found in the Valencia, Yecla and Jumilla regions of Spain.
In France, Maccabeu’s use is limited to the Languedoc-Roussillon region of southern France where production has pushed it into eighth place in the most widely planted grape varieties of that country.
For the most part, Macabeo makes a crisp little white for early consumption. Macabeo can be crisp with citrus and floral highlights when picked early on and fermented and aged in stainless steel, but when harvested later and aged in oak, it takes on a heavier weight with honey and almond flavors. In Roussillon, late picked Macabeo is made into a vin doux naturel or fortified dessert wine.
It’s a favorite blending grape in both Spain and France. In Rioja, a small amount is allowed to be blended with Tempranillo and Garnacha. It’s popular in Rioja because the grape has high level of the antioxidant resveratrol. This is important where barrel ageing for six or more years is required for Reserva and Gran Reserva wines.
