The grape variety Macabeu

Macabeu, also known as Macabeo, is a versatile white grape variety predominantly cultivated in northeastern Spain, particularly in Catalonia, as well as in southern France’s Languedoc-Roussillon region. Its aromatic profile is marked by delicate floral nuances, white fruit notes such as apple and pear, subtle hints of citrus, and occasionally a mineral undertone. On the palate, Macabeu typically displays fresh acidity, a light to medium body, and balanced flavors that range from stone fruits to gentle herbal touches.

This grape is foundational to Cava production, where it is appreciated for its freshness and ability to impart elegance to sparkling blends. Macabeu is also crafted into crisp, dry still wines and, less commonly, richer, oak-aged versions offering additional complexity and texture.

Recommended food pairings include seafood such as grilled fish or shellfish, light salads, soft cheeses, and traditional Mediterranean dishes like paella or tapas. Its refreshing character and versatility also make it an excellent companion to a wide array of appetizers. Macabeu’s understated yet expressive nature makes it a favorite among sommeliers for both festive occasions and refined dining experiences.