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
A Small Tulip Shaped glass consentrates the flavors (nutty, chocolatey, fruity) near the rim for enhanced aroma enjoyment.
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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.
