| Beefsteak & Burgundy Club, Brisbane |
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 A Reserve Cava which perfectly accompanies any meal from start to finish. Pale straw yellow in colour. Elegant and harmonious on the nose. Fresh and well balanced on the palate; ample flavours; the predominance of Macabeo is obvious. Very persistent fine mousse. Best served at a temperature of 7-8º C |
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| Macabeo |
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[mah-kah-BEH-oh] Besides Cava, the best examples of Macabeo come from Rioja, where it is known as Viura, and now makes up 90% of white wine production in that area. 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 Acid, 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 du Roussillon Blanc. This grape is also known as Maccabeu, Lardot, and Alcanol. Macabeo is the most popular light-skinned grape of northen Spain. High in production, the Macabeo takes well to hot and dry regions. It also buds late which makes it less likely to be harmed by frost. It can also be found in large quantities in southern France, particularly in the Languedoc area where it is usually blended with Grenache Blanc.
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| Parellada |
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[par-eh-LYAH-duh] Spanish white-wine grape that is one of the main varieties in Spain's Catalonia region. Parellada produces light, fruity, good-quality still wines with floral bouquets. These wines don't age well, however, and should be drunk young. The best known single-variety Parellada wine is the Vina Sol from Torres. This producer also blends Parellada with Chardonnay to produce Gran Vina Sol and with Sauvignon Blanc to produce Fransola. Parellada is one of the three main varieties used in sparkling wine production as well. It's also known as Montonec. Part of the blend with Macabeo and Xarel-lo that make up the Spanish sparkling wine Cava. When grown in cooler climates the Parellada can be coaxed to produce excellent still wines with hints of citrus and golden apples. Also found in the Cariñena region further to the west.
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| Xarel-lo |
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[sah-REHL-loh] Grown extensively in the northeastern region of Spain's Catalonia region, this white-wine grape is one of the three main varieties used to make most Spanish Sparkling Wine (Cava). It is considered a medium- to low-quality grape, used mainly to add Body, and is customarily blended with the higher-quality Macebo and Paradella grapes. Though prone to frost damage, Xarel-lo is very productive and usually retains medium to high levels of acidity. In the Alella region of Catalonia, Xarel-lo (here known as Pansa Blanca) is used to produce still wines that are crisp and fresh, with notes of stone fruits, cream and a sometimes vegetal quality. It's the primary grape in the Alella DO, where it's known as Pansa Blanca.
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