Macabeu/Viura

Macabeo (also known as Viura) is a white grape prized for its adaptability and subtle charm. In its youth, it offers a crisp, dry profile with delicate aromas of wildflowers, citrus, and green apple, sometimes accented by hints of melon or stone fruit. Wines made from Macabeo can range from light and refreshing to richer, more textured styles, especially when aged on lees or in oak barrels. With thoughtful winemaking, this grape reveals layers of flavor—herbal notes, a touch of minerality, and a signature bitter almond finish that evolves into a nutty richness as the wine matures.

Macabeo/Viura’s flavor profile is deeply shaped by regional influences and winemaking choices:

• Regional Influence Flavors: Wines from granitic soils in Roussillon or sites near the Pyrenees often display a distinct mineral streak—think salty or wet stones—alongside their fruit and floral notes, with some young examples showing a subtle bitter almond note on the finish.
• Climate Effect on Flavor: In cooler areas or when picked early, Macabeo/Viura offers bright acidity, delicate or even neutral aromatics, subtle florals (wildflowers, honeysuckle, jasmine), fresh fruit like lemon, green apple, and pear, and occasional herbal undertones such as fennel or tarragon. Warmer sites or later harvests yield fuller, richer wines with deeper stone fruit (white peach, apricot), and when aged on lees or in oak, can develop honeyed, nutty, vanilla, toast, or spice notes.

Whether young and crisp or aged and textured, Macabeo/Viura’s flavors reflect both its terroir and the hands that craft it.

Regional character profoundly shapes the expression of Macabeo/Viura, with each key area coaxing out distinct styles and personalities from this versatile grape.

• Rioja (Spain): The classic home for Viura, producing everything from long-aged, oak-matured whites with nutty depth to zesty, modern styles that highlight freshness and citrus.
• Catalonia (Spain): Best known for sparkling Cava, where Macabeo brings elegance and freshness to blends, but also produces lively still wines across Penedès and beyond.
• Languedoc-Roussillon (France): Macabeu thrives in Roussillon, starring in both dry white blends and distinctive varietal bottlings, as well as in the region’s traditional sweet fortified wines.
• Aragon (Spain): An important inland region where Macabeo is thought to have deep roots, contributing to both local blends and varietal wines with a robust, sun-kissed character.

Macabeo/Viura’s lively acidity and range of styles make it a versatile companion at the table, shining with everything from delicate seafood to savory Spanish classics.

• Fresh, Unoaked Styles: Crisp and citrusy versions—like young Viura or Cava—pair beautifully with oysters, clams, sushi, light grilled fish, and fresh cheeses, enhancing the flavors of seafood and bright, herb-driven starters.
• Aged and Oaked Styles: Richer, more complex bottles stand up to roasted chicken, pork, paella, Spanish tortilla, and aged cheeses, their nutty notes and balanced acidity matching the depth of these heartier dishes.
• Herb-Forward Pairings: Across all styles, Macabeo/Viura’s subtle herbal character makes it a natural fit for dishes seasoned with fennel, tarragon, or fresh herbs, as well as vegetable-based plates and cold soups like gazpacho.

• Serving Temperature: Serve young, fresh Macabeo/Viura and Cava well-chilled, ideally between 43–50°F (6–10°C). For aged or oaked styles, a gentle chill of 50–55°F (10–13°C) brings out richer aromas and textures.
• Glassware: Use a standard white wine glass with a moderate bowl for most styles. For Cava, a flute or tulip-shaped sparkling glass preserves bubbles. For aged white Rioja, a larger bowl glass enhances its complexity.
• Decanting: Decanting is not needed for young or sparkling styles. For older white Rioja, gentle decanting can help separate any sediment.
• Aging Potential: Enjoy young, unoaked Macabeo/Viura within 1–2 years. Reserva and Gran Reserva Cava can age a bit longer, while traditional oaked white Rioja can develop beautifully over decades.
• Storage: Store bottles in a cool, dark place at a steady 50–59°F (10–15°C), ideally around 55°F (13°C), with bottles lying on their sides and moderate humidity.