In Detail
Macabeo is a white grape variety primarily cultivated in northeastern Spain, with a significant presence in Rioja and Catalonia. Its origins are likely Iberian, from where it spread throughout northeastern Spain and southern France. Macabeo thrives in warm, well-drained locations and demonstrates adaptability to various soil types. It is a crucial grape in Cava production and a key element in white blends from Penedès and Rioja. Wines produced from Macabeo typically exhibit moderate alcohol levels, vibrant acidity, and a light to medium body. Oak aging can enhance the wine's weight and complexity. Aromatically, Macabeo offers notes of green apple, pear, citrus blossom, and subtle herbal or almond nuances. With age or oxidative handling, it can develop honeyed and nutty characteristics. Ideal food pairings include seafood, grilled fish, dishes prepared with olive oil, mild creamy cheeses, and tapas. Its refreshing character also complements shellfish and poultry served with citrus-based sauces. (Synonym: Macabeu)