General Description: Malvasia is a group of wine grape varieties originating from the Mediterranean region, known for producing a wide range of wine styles, from dry to sweet, still to sparkling, and even fortified wines. The Malvasia varieties are grown in several countries, including Italy, Spain, Portugal, and Greece, each producing wines with distinct characteristics influenced by the local terroir and winemaking traditions. Malvasia wines are typically aromatic, often exhibiting floral, fruity, and nutty flavours, with a pronounced sweetness and smooth texture in the sweeter styles.
Primary Flavours:
- Peach
- Apricot
- Citrus
- Honey
- Almond (in fortified or aged versions)
- Floral notes
Taste Profile:
- Sweet-Dry: Varies widely from dry to very sweet
- Body: Light to full body (depending on the style)
- Tannins: N/A (as it is primarily a white wine variety)
- Acidity: Medium to high
- ABV range: Typically varies with style, from about 12% for still wines up to 17% or higher for fortified versions
Handling: The serving temperature for Malvasia wines depends on the style: lighter, dry versions should be served chilled at around 8°C to 10°C, while sweeter or fortified Malvasias are best enjoyed slightly warmer, at about 10°C to 12°C, to fully appreciate their complexity and richness. Dry Malvasia wines are usually best consumed young to enjoy their aromatic freshness, whereas sweeter and fortified versions can benefit from ageing, developing deeper flavours and aromatic complexity over time.
Food Pairing Suggestions: Dry Malvasia wines pair well with light appetisers, seafood, and poultry, complementing dishes with citrus or herbal flavours. The sweeter styles of Malvasia are excellent with desserts, especially fruit-based desserts, custards, and creamy cheeses. Fortified Malvasias, such as those from Madeira, can be enjoyed with rich, savoury dishes, spicy cuisine, or as a complement to nuts and strong cheeses.