Macabeo, also called Viura or Macabeu, is a white variety of wine grape. It is widely grown in the Riojaregion of northeastern Spain, the Cava producing areas south of Barcelona, and the Languedoc-Roussillon region of France. Spanish plantations stood at nearly in 2015, making it the second most grown white grape variety in Spain. In France, plantations accounted for in 2007.
The grape is mostly used to make mildly acidic and young white wines mostly suitable for early consumption or blending with other varieties, both red and white. Some of the most pleasurable examples of the variety are planted along the Pyrenees, where it is used to produce highly saline and textural white wine. It is probably the best white wine grape for natural wine making in warmer climates. It is also often the main grape of white Rioja and is sometimes blended in small amounts with Tempranillo and red Garnacha, both in unoaked and oaked versions. It was introduced in Rioja after the phylloxera epidemic, where it largely replacedMalvasia and Garnacha blanca, partially because of the ability of its wines to better withstand oxidation. Some producers of white Rioja make superior wines subjected to extended ageing that can span decades, resulting in a highly distinctive and aromatic wine. Macabeo is traditionally blended with Xarel·lo and Parellada to make Cava, the best known sparkling wine of Spain, and it is also used on its own in varietal wines. It is also used in the base spirit used to create Obsello Absinthe. In Roussillon, late picked Macabeo is also used in fortified wine. As well as on its own as exceptional young white wine
Synonyms
Macabeo is also known under the following synonyms: Alcañol, Alcañón, Blanca de Daroca, Charas blanc, Forcalla, Gredelín, Lardot, Listan Andaludschii, Listan Andaluzskii, Lloza, Macaban, Macabeu, Maccabeo, Maccabeou, Maccabeu, Makkobeo, Malvoisie, Provensal, Queue de Renard, Rossan, Subirat, Tokay, Viura. Some of these synonyms are also proper names of other grape varieties.
