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Meet Viura—the undisputed queen of Spanish white grapes, especially in the legendary Rioja region. In Catalonia and other parts of the country, this variety is better known as Macabeo and serves as one of the fundamental pillars of sparkling Cava. However, it is in Rioja where Viura reveals its most majestic side. This white wine is incredibly versatile. In its youth, it delights with crisp aromas of apple, pear, and wildflowers, but when aged extensively in oak barrels (Reserva or Gran Reserva style), it transforms into a true masterpiece. The glass then explodes with notes of toasted almonds, beeswax, vanilla, dried fruits, and honey. It is an intellectual and gastronomic choice for those seeking a serious, age-worthy, and profound wine.
Spain
Spain
Spain
Spain
Spain
Spain
Viura (or Macabeo) is one of the most widely planted white grapes in Spain, but its character changes drastically depending on the region and the winemaker's vision. In Northern Spain (Rioja), it accounts for around 90% of all white vineyards. Because Viura is not naturally highly aromatic (unlike Sauvignon Blanc or Muscat) and has an excellent, oxidation-resistant structure, it acts like a blank canvas—perfectly absorbing the nuances imparted by oak and time. Meanwhile, in Catalonia's Penedès region, this grape is prized for its freshness and subtle floral notes, making it an indispensable part of classic Spanish sparkling wines.
Due to its broad spectrum of styles, Viura is highly rewarding when it comes to food pairing. A young, un-oaked wine is wonderfully refreshing on a hot summer day and pairs flawlessly with fresh seafood, fish ceviche, light summer salads, and goat cheese.
Meanwhile, an oak-aged, weighty Rioja Blanco demands entirely different gastronomy. It is one of the few white wines that can stand up to intense meat dishes. It pairs perfectly with roasted pork, roast chicken in a creamy mushroom sauce, traditional Valencian Paella, truffle-infused dishes, and aged sheep's milk cheeses (such as mature Manchego).
Yes, genetically they are the exact same variety. In the Rioja region, it is historically called "Viura," while in the rest of Spain (especially Catalonia) and Southern France, it is known as "Macabeo" (or Maccabeu). The name on the label usually instantly hints at the wine's origin and stylistic approach.
If we are talking about a high-quality, oak-aged Rioja Blanco Reserva or Gran Reserva—absolutely! These are some of the most age-worthy white wines in the world. The best vintages can successfully evolve in the cellar for 10, 20, or even 30 years, eventually acquiring incredible nutty and honeyed complexity.
Serve a young and crisp style well-chilled, at around 8–10°C. However, a mature, oak-aged white Rioja (Reserva/Gran Reserva) must be served slightly warmer—around 12–14°C. If it is too cold, the nuances provided by oak and time will remain "locked." It is also highly recommended to use wider, Burgundy-style glasses for these mature wines to let them fully breathe.
