The most interesting Malvasia I’ve had recently was a Malvasia di Bosa, made from the local Sardinian Malvasia strain. They age it under flor (possibly even with fractional ageing) so it tastes like a more aromatic sherry.
And another one! Yes, i remember a happy afternoon getting thoroughly pissed on the local tipple in a little bar in Bosa
While malvasia clearly isn’t always “bianca”, i do wonder where that California strain came from!
Interesting question! But there seem to be a few producers who make it. I had a Malvasia Bianca from Birichino a while ago, but did not get on with it. This one came from Monterey.
EDIT: just looked it up - and this is what they say:
“100% Malvasia Bianca, vines originally brought to the US from Calabria in the early 20th century”…
Calabria would be Malvasia di Lipari, which is genetically identical to Malvasia Sardegna.
Finally my Italian Wine Scholar has paid off!
OK… never tried a Calabrian one in my two trips there, but obviously it would be a prime candidate!
Malvasia delle Lipari was always a sweet wine (until recent years, when a couple of tiny producers are making interesting dry versions), and as far as i know in Sardinia is always used to make a sherry-type wine (though this style is sadly in decline).
Anyone come across any malvasia on a Greek island? One feels there must be some
I’ve had the same recently, just different year 2011. Would agree with you – a solid ‘plain’ Barolo (if there is such a thing!). I found classic earth & tar in my bottle with hints of dried flowers. I would say a ‘dry’ style of Barolo reminding me of old books and parchment, but also sundried grapes and raspberries. VFM certainly.