While differences among the many sub-varieties of Malvasia exist, there are some common viticultural characteristics of the family. Malvasia tends to prefer dry climates with vineyards planted on sloping terrain of well drained soils. In damp conditions, the vine can be prone to developing various grape diseases such as mildew and rot. The rootstock is moderately vigorous and capable of producing high yields if not kept in check.
Given the broad expanse of the Malvasia family, generalizations about the Malvasia wine are difficult to pin point. Most varieties of Malvasia are derived from Malvasia Bianca which is characterized by its deep colour, noted aromas and the presence of some residual sugar. The red varieties of Malvasia tend to make wines with pale, pinkish to light red colour. In its youth, Malvasia wines are characterized by their heavy body that is often described as "round" or "fat" and soft texture in the mouth. Common aroma notes associated with Malvasia include peaches, apricots and white currants. Red Malvasia wines are characterized by a richness and chocolate notes. Fortified Malvasia, such as Madeira, are noted for their intense smokey notes and sharp acidity. As Malvasia ages, the wines tend to take on more nutty aromas and flavours though many Malvasia have a short life span of only a few years after vintage.
Almond cakes, biscuits with dry fruit, orange cake, mature soft cheese and foie gras.
DRINKING TEMPERATURE: 12-14°C
Source (partly): www.wikipedia.org