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food & wine dictionary
Food and Wine Dictionary
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Maltaise sauce; Malt...
malted milk powder
Grape that has existed for about 2,000 years. It's believed to have come from the area around the Aegean Sea, possibly from what is now the southwestern area of Turkey and the islands between Turkey and Greece. Malvasia is primarily a white-wine grape, but it has many known subvarieties, including a red version called
. The red grape is chiefly grown in Italy-around Piedmont in the north and Puglia in the south. It produces very
wines and lends a delightful fragrance to some Italian red wines. The white variations are better known, the most recognized strains being
Malvasia Bianca del Chianti
Malvasia del Lazio
Malvasia delle Lipari
Malvasia di Candia
Malvasia di Sardegna
). These white varieties are grown all around the Mediterranean in one form or another. They produce golden, perfumy, flavorful wines with hints of apricots, musk, and almonds. Unfortunately, Malvasia is not an extremely high-yielding vine and is being replaced by better-producing but less-flavorful grapes such as
in Italy and Viura (
) in Spain. Malvasia is made into a variety of finished wines-
, but probably is best known for its sweet fortified products. On the island of
, the Malvasia variety is called
and is combined with
TINTA NEGRA MOLE
. The sweetest and richest style of Madeira wine is also often referred to as
. In Portugal some port makers use Malvasia grapes in their
grape, grown on
, is thought to be related to Malvasia as well.
is also grown in California, mostly in the
, and is used primarily in sweet fortified wines. Malvasia is also called
Blanca-Roja, Früher Roter Malvasier,
as well as a host of other names beginning with "Malvasia."
Material adapted from the
The New Food Lover's Companion
© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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