Macabeo

[mah-kah-BEH-oh] The most widely cultivated white variety in northern Spain and the most important white grape in the rioja region, where it's called Viura. It's because of Macabeo's higher yields (and not the quality of its wines) that this variety is pushing out the more traditional white grapes used in Rioja white wines-malvasia and Garnacha Blanca (grenache). Macabeo-based wines are generally light, high in acidity, slightly floral and fairly fruity. Their aroma and flavor dissipate very early, however, so they should be drunk quite young. Macabeo is often blended with xarel-lo and parellada to make sparkling wines. Macabeo is also grown in southern France, where it's the sole variety in the côtes de roussillon Blanc. This grape is also known as Maccabeu, Lardot, and Alcanol.

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Macabeo (Macabeu in Catalan) is a variety of wine grape. It is also known as Alcañol, Alcañón, Blanca de Daroca, Charas Blanc, Forcalla, Gredelín, Lardot, Maccabeo, Perpignan, Queue de Renard, Rossan, Viuna or Viura. It is widely grown in the Rioja region of northeastern Spain, the Cava producing areas south of Barcelona, and the Languedoc region of France.

The grape is used to make mildly acidic and young white wines suitable for early consumption or blended with other varieties.

Macabeo is traditionally blended with Xarel·lo and Parellada to make a sparkling Cava, the best known sparkling wine of Spain. It is also used in the base spirit used to create Obsello Absinthe.

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