Malvasia

History of the Malvasia Grape Varieties

Malvasia grapes most probably originated in Greece. The country has dozens of unique varietals, many of which have been planted in the Mediterranean country for thousands of years. Most experts agree the varietal was named after the town of Monemvasia, on Mainland Greece’s southernmost tip.

Monemvasia was an important trading post in antiquity, which is why the region’s grapes travelled as far as Spain, France and Italy. DNA testing has shown that not all grapes considered belonging to the Malvasia family are related, but those that are have ancestors in Greece.

Malvasia grapes were soon adopted by farmers in Catalonia, Portugal, Italy and Southeast Europe, where winemakers still grow them. Today, Malvasia Candia is popular in Crete, Malvasia Toscana is more often found in Italy, and Malvasia Fina thrives in the arid Spanish wine country.

Wine Regions and Grapes

Malvasia varietals thrive in arid vineyards planted on well-drained soils. The grapevines are prone to fungal diseases and rot when the weather is too damp. These harsh growing conditions protect the vines while also helping keep Malvasia vines in check, preventing them from producing excessive yields. This results in flavourful and concentrated grapes high in sugar and low in acidity.

Malvasia thrives on the tropical island of Madeira, where it is used to make dessert wine. However, different varieties exist in mainland Portugal as well. Plantings also exist in Spain and the Canary Islands.

The Italian Friuli-Venezia-Giulia region is home to the country’s largest Malvasia plantings, which produce both dry and sweet wines.

Interestingly, one of the most famous renditions of the grape family, the French and Swiss Malvoisie, is unrelated to the rest. Instead, Malvoisie is the one and only Pinot Gris, a noble varietal related to the well-known Burgundian grapes. Malvoisie is a pink-skinned mutation of Pinot Noir.

Wine Style and Tasting Notes

Malvasia grapes vary. Most have pale skin, but red examples exist. This means that not all Malvasia wines look, smell or taste the same.

Nevertheless, Malvasia grapes share traits. Wines made with the grape are sweet, sometimes fortified, and since they don’t have high acidity levels, the wines are prone to oxidation. Oxidation. On the other hand, dry Malvasia wines have elevated alcohol, as yeast turns the fruit’s considerable amounts of sugar into ethanol.

When tasting Malvasia wines, expect white fruit, orange peel and dried fruit aromas, often with floral hints and a nutty aftertaste over a medium-bodied palate.

Food Pairings

When sweet, even if unfortified, Malvasia wines pair marvellously with mildly sweet desserts, including poached pears , meringue and fruit tarts. Blue cheese is also compatible with sweet Malvasia.

When dry, Malvasia wines are excellent partners for white meat, starchy dishes and creams. Salads, mainly if containing fruit, are also delicious when served with a glass of Malvasia.

Ultimately, all Malvasia wines are worth trying, from all origins, in all colours and sweetness levels. Tasting Malvasia is like going back in time to when the first Mediterranean wine grapes conquered the known world. That’s thousands of years in the wine glass.