Malvasia Secco (Italy)
Malvasia Secco Flavors
Malvasia Secco is lush, rich, and intensely sweet with notes of Chocolate, Caramel, Nuts, Raisins and Molasses.
 Vanilla |
 Caramel |
 Hazelnut |
 Walnut |
 Raisins |
 Honey |
 Molasses |
 Cinnamon |
Malvasia Secco Profile
Malvasia Secco is sweet complex with good acidity.
| SUGAR: | Very Sweet (63-117 g/l) |
| BODY: | Medium - Full |
| ACIDITY: | Medium Plus |
| ALCOHOL | 20% ABV |
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Serving temperature: 16°C (61°F) |
Madeira Styles
The 4 styles of Madeira wines are named after the grapes used to produce the wine. Ranging from the driest to the sweetest, the Madeira types are:
| Grape | Sugar |
|---|---|
| Sercial (Dry) | 09-27 g/l |
| Verdelho (Medium dry) | 27-45 g/l |
| Boal (Medium sweet) | 45-63 g/l |
| Malvazia (Sweet) | 63-117 g/l |
Food Pairing Malvasia Secco
You can pair Malvasia Secco with Intense Desserts, Ice Cream, and Cheese, or just sit with a glass by the fireside.
Malvasia Secco is dessert in itself. It is also deliciuos with a cigar.
 Digestive |
 Dark Chocolate |
 Chocolate Mousse |
 Chocolate Cake |
 Tiramisu |
 Crème Brûlée |
 Pastry |
 Ice Cream |
 Biscuits |
 Panforte |
 Cream Cake |
 Dried Fruit |
Excellent Pairing
Chocolate Cake. Rich Fruitcake. Cream Cakle.
Tiramisu. Crème Brûlée. Crème Caramel.
Chocolate Pudding. Chocolate Brownies.
Ice Cream. Dark Chocolate.
Nut-based Pastries. Pecan Pie.
Caramelized Desserts.
The Ideal Glass for Malvasia Secco
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A Small Tulip Shaped glass consentrates the flavors (nutty, chocolatey, fruity) near the rim for enhanced aroma enjoyment. The narrow opening helps to capture rich and deep aromas, making each sip more flavorful. Malvasia Secco is usually served slightly chilled. A stemmed glass maintains the optimal temperature by preventing your hand from warming the wine. |
Malvasia Secco Cheese Pairing
Malvasia Secco pairs very well with rich blue cheeses, but can also be enjoyed with aged and matured cheeses.
The flavours of a salty cheese and a sweet Malvasia Secco are both strong enough to stand up to each other.
