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The Macabeu grape variety, known for its freshness and versatility in the production of white wines, also plays an important role in the production of fortified wines.
For fortified wines, Macabeu provides a solid base for aging under a veil of flor in the case of fortified Fino or Manzanilla type wines. Its aromatic profile, with citrus and floral notes, is combined with the influence of organic aging, creating dry and complex wines with a delicate structure. Furthermore, in the production of sweet, fortified wines, Macabeu can be used in blends to provide freshness and acidity, balancing the sweetness, and providing complexity to the whole.
In short, Macabeu plays a key role in the production of fortified wines, contributing its distinctive character to a wide range of styles and flavor profiles.
Macabeu fortified wines, whether dry or sweet, have remarkable gastronomic versatility.
Dried types, such as Finos or Manzanillas, complement well with savory appetizers such as olives, dried fruits, and fresh seafood, as well as light fish dishes.
On the other hand, sweet Macabeu fortified wines harmonize wonderfully with fruit-based desserts, especially those with pears, apricots, or peaches, as well as with soft and creamy cheeses. Additionally, sweet wines can be an excellent accompaniment to Asian food dishes or curries, where their sweetness counteracts the spiciness and highlights the complex flavors of the spices.
In summary, Macabeu fortified wines offer a wide range of gastronomic possibilities, from appetizers to desserts, providing a complete and satisfying culinary experience.
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