Málaga and Sierras de Malaga Flashcards
Málaga (mostly sweet wines):
Vino Seco (not fortified)
Vino de Uvas Sobremaduradas (not fortified)
Vino Dulce
Vino Naturalmente Dulce: min. 300 g/l must weight
Vino de Uvas Pasificadas Dulce (not fortified, dried grapes)
Vino de Licor (Málaga Pálido requires 100% recommended grapes)
Dulce Vino de Licor includes the following categories:
Vino Maestro: fresh grapes, fortified before fermentation starts
Vino Dulce Natural: fresh grapes, fortified after fermentation starts with 4-7% naturally acquired alcohol, 212 g/l min. must weight
Vino Tierno: “sunned” grapes, fortified after fermentation starts, 350 g/l min. must weight (after “soleo” drying process)
Sierras de Málaga:
dry table white, rosado, red wine and sobremaduras. Only Subzone Serranía de Ronda
In the 18th century, Malaga DO’s wine was called this
“Mountain” named for terrain surrounding the town of Cuevas de San Marcos, where best vines were grown
Where did Phylloxera first enter Spain?
Málaga in 1876
(one of the first DOs in 1932, with Carinena and Valdepenas)
When was Málaga established as a DO
1932
Major export market for Malaga in the 18th century and previously
Russia
Where are Málagas bodegas concentrated?
The city itself, right against the beach
Sub areas of Málaga’s vineyards:
Montes de Málaga (closest to city proper)
Manliva (in Estapona, seaside town, Moscatel vines)
Axarquía (coastal sector between Malaga and Nerja, reaching inland, also Moscatel, chalky soil)
**Norte **(more mountainous, includes Cuevas de San Marcos, more limestone, known for PX)
Serranía de Ronda (primary source for Sierras de Malaga wines 750m above sea level, named for Serra de Ronda range
Requirements for Sierras de Málaga DO dry wines (not Sobremaduras)
less than 12 g/l RS aged a minimum 2 years, six in oak
styles permitted for Sierras de Malaga DO
Blanco
Rosado
Tinto
Sobremaduradas
Grapes permitted for Sierras de Málaga DO
Blanco:
Recommended: Chardonnay, Pedro Ximénez, Moscatel de Alejandría
Tinto:
Recommended: Romé, Cabernet Sauvignon
What is sobremaduras?
min 45 g/l RS
Made from overripe grapes left to dehydrate on the vine
What style of vinos de licor (fortified wine of Málaga) may be labeled Vino Tierno?
Those made with sun dried grapes
if a vino de licor is fortified before fermentation in Málaga, it is called this
Vino Maestro (Mistela)
Telmo Rodriguez and US importer Jorge Ordonez work with Kracher to Bottle Málaga wines from this grape
Moscatel de Alejandria
Most famous sweet wines of Malaga DO are this
soleo, sun dried on espartos (dried grass mats)
What is vino dulce natural (Málaga DO)
Made from partially fermented fresh grapes that are then fortified
(NOT VINO NATURALMENTE DULCE, which is UNFORTIFIED)
Vinos de Licor (Malaga DO) must be aged this long in cask
6 mos
Unless labeled Pálido, then don’t have to be aged in cask
Vinos de Licor (Malaga) labeled Noble must be aged this long
2-3 years in cask
Vinos de Licor (Malaga) labeled Anejo must be aged this long in cask
3-5 years
Vinos de Licor (Malaga) labeled transanejo must be aged this long
5 years or long
In Malaga, arrope is syrupy, boiled down must boiled down to 1/3 original volume. (It’s one fifth in sherry). added to sweeted or Blended Málaga wines. What is pantomima?
reduced to 50% of original volume
What is vino borracho? (Malaga DO)
“Drunk wine” a fortifying agent consisting of both wine and spirit added to vinos de licor
RS levels for Málaga DO
Vino Seco: max. 4 g/l
Vino de Licor Seco: less than 45 g/l
Vino de Licor Semiseco: 12-45 g/l
Vino de Licor Semidulce: 45-140 g/l
Vino de Licor Dulce: min. 45 g/l
Vino de Licor Dulce Maestro: min. 100 g/l
Vino de Uvas Sobremaduradas Dulce: min. 45 g/l
Vino de Uvas Sobremaduradas Naturalmente Dulce: min. 80 g/l
Vino de Uvas Pasificadas Dulce: min. 140 g/l
Pajarete: 45-140 g/l (produced without the addition of arrope or pantomima)
Pale Dry: max. 45 g/l (produced without the addition of arrope or pantomima)
Pale Cream: 45-100 g/l (produced without the addition of arrope or pantomima)
Cream/Dulce Crema: 75-125 g/l
Sweet: min. 140 g/l
Color indications for Málaga DO Vino de Licor
Dorado/Golden: Produced without the addition of arrope
Rojo Dorado/Rot Gold: Produced with the addition of up to 5% arrope
Oscuro/Brown: Produced with the addition of between 5-10% arrope
Color: Produced with the addition of between 10-15% arrope
Negro/Dunkel: Produced with the addition of at least 15% arrope
In Málaga DO: What is Lágrima?
What is Lacrimae Christi?
What is Pajarete?
What is Vendimia Asoleada?
Lágrima: A traditional style of Málaga Vino de Licor produced without any mechanical pressing.
Lacrimae Christi: Lágrima wines aged a min. 2 years in oak.
Pajarete: A traditional style of Málaga (Vino de Licor or Vino Naturalmente Dulce) produced without the addition of arrope.
Vendimia Asoleada: Wines produced solely from Pedro Ximénez and/or Moscatel dried through the “soleo” method.
