Malvasia Grape Varietal

Most are deeply coloured whites, but some are unusually lightly reds, with a suffix attached to distinguish the variant or identity. It is now grown in many of the winemaking regions of the world, though usually not in great quantities.

For the Italian Vin Santo, Malvasia and Trebbiano grapes may be partially dried for between 50 and 100 days. During the period, there is a marked increase in the sugar content. The total yeast population falls, whereas the number of the yeast, Metschnikowia pulcherrima, comes to dominate the flora.
In Sicily, Malvasia is thought to have been brought by Venetian traders perhaps brought from Greece at the end of the sixteenth century A.D. Malvasia di Lipari is a distinct variety grown on the island of Lipari in the Aeolian Islands, complimenting other sweet wines, such as the sweet desert wine Passito di Pantelleria. The origin, in fact, is thought to be Monemvasia in Greece, from which we get the name. Widely used in Umbria and Tuscany. In Chianti, it is mixed with the, more predominant, Sangiovese, to add some fragrance. The varietal is called “Malvasia del Chianti“. Friuli uses a variety called Malvasia Istriana and produces some of the finest white wines. Piemonte is the only significant producer of Malvasia Nera. For Spanish wines, the varietal has been decreasing over time.

Malmsey is just the anglicised version of Malvasia. This style of wine (see Madiera to understand the styles) is characterised by its dark colour, rich texture, and coffee-caramel flavours. Like other Madeiras made from noble grape varieties, the Malvasia grape used in Malmsey production has naturally high levels of acidity in the wine, which balances with the high sugar levels so the wines do not taste cloyingly sweet. The other noble varieties in Madeira are, of course, Sercial, Verdelho, Boal, though Negra Mole is now also considered a noble varietal.

Malmsey, and all sweet Madeira’s, will be much appreciated when served between 16ºC and 18ºC (61ºF – 64ºF). However, if they are too sweet, they will benefit from being lightly chilled in order to reduce any overwhelming sweetness and making them less sickly on the nose and on the palate. In Madeira, Malvasia is predominantly harvested from the warmer, lower-lying regions along the south coast, and is the sweetest of the four noble varietals, with sugar levels north of 100 grams per litre.
A traditional accompaniment to strong flavours like chocolate and coffee, or indeed cigars.

Fun “fact” : English myth holds it that George Plantagenet, 1st Duke of Clarence, brother of King Edward IV of England, was drowned in a butt of Malmsey following his conviction for treason, although the reality was unlikely to have been so sweet. Every single article on Malvasia seems to include this fact. The author herin does not understand the fascination with this fact, but includes it too! :). Maybe that is a tradition in itself!