Wine Malaga. Dessert wines Andalusia
Malaga (Malaga) – Famous Dessert Spanish Wine, from Andalusia, Interesting with its original technology – it is prepared with the addition of a large amount of desalted. As a result, the color of this white wine is never a lighter dark amber, Malaga is found and colors strong tea brewing, and black chocolate colors. The same and tasteful – no other dessert wine can boast of so pronounced coffee and chocolate shades, so Malaga is perfectly combined with chocolate desserts, cream cream, cream-brulee and other sweets. In addition to confectionery notes (coffee, chocolate, caramel) in good Malaga, there are tests of prunes and resin-balsamy nuances. Malaga was a favorite drink of Catherine II, enjoyed popular among the aristocrats of all European countries.
Environmental conditions of the province of Malaga allow growing high grain grapes. The average maximum temperature in the area is 22.6 degrees, and the average minimum – 14.6. During the year, only 40-45 days are cloud, the rest are solar.
Grapes for malaga Collected after they achieve full physiological maturity. Sometimes grapes for several days are left linful on the bushes to increase sugar sugar. With the same purpose, the assembled grapes fond on sunny sites, placing 11-12 kg of covers on round mats. Thus prepared grapes used to develop various materials – mandatory components of the Malaga bip. As well as for sherry, for the production of Malaga, a sahaphic is widely used Pedro Jimenez. Less common varieties are Malvasia and Muscatel.
The very vinification of Malaga is difficult in incredible: three types of wort are burned: samothek, the wort of the first pressure and the wort of the second pressure. Sumlo-samonek is obtained by flowing the juice of ripe grapes in special sines without mechanical pressure. Such a wort of Spaniards call Lagrima ("Tears"). The second type of Sousla – Yema (Yema) It turns out by a gentle squeezing of the juice from what will remain on the lattices of the SIT after the sulfur-samothek selected. Finally, the third type of wort is obtained by pressing the residual mass. The fermentation of all three types of wort occurs separately and in different ways.
First method gives the so-called Vino Maestro (Maestro Wine). To create it, the wort is preliminarily adjusted to the fortress of 8%, which slows down the fermentation process. When the content of alcohol in the highlighted Susle reaches 15.5-16%, fermentation stops.
Second way gives Vino Tierno (Vino), Very gentle wine, which is obtained from grapes fucked on sunny sites. A alcoholic alcoholic be obtained from such grapes is added to 350 g / l, alcohol is added in an amount that provides its content not higher than 8%, and then vinification of Vino Maestro technology.
But the spicy component of Malaga itself is mentioned above syrup, which is obtained by digesting the wort on the open fire or in the water bath (this method is called Bano Maria – Bano Maria) so that its volume decreased by 50%. This syrup is mostly and gives blame dark color and coffee-resinous shades.
Just like Herez, Malaga is withstanding in the system of communicating barrels – the Solera Cryeder, so the year of crop can not be indicated on the label of this wine.
Wines do Malaga (The status of DO was obtained in 1933.) are divided into groups on the content of alcohol and the method of vinification, by the time of ripening (excerpt), in color, on the content of sugar and even on the content of unrehaded grape juice.
By alcohol content Wines are divided into natural-sweet with an alcohol content of no more than 13%, and on liqueur and dessert (sweet natural), with an alcohol content ranging from 15 to 22%.
By terms of exposure The presence on the label is only the words of Malaga means that wine spent in a barrel from 6 to 24 months. The words Malaga Noble (Malaga Nobla) mean that wine held in barrels from 2 to 3 years. The words of Malaga Anejo (Malaga Anneo) mean that the time of stay of wine in barrels is from 3 to 5 years. Finally, the words of Malaga Trasanejo (Malaga Trashanjo) mean that the length of the presence of wine in barrels exceeds 5 years.
In the system of designations is not forgotten and grapes, from which Malaga is created and the way of creating wine. So, the word lagrima (Lagrima) means that wine is created from the sulfur-samotek, obtained without mechanical exposure. If this wine was withstanding in barrels for more than 2 years, Lagrima Christi appears on the label (Christi Lagryma). Liquor or sweet natural wine with a sugar content from 45 to 140 g / l, created from slightly rolling berries, but without adding a syrup and as a result of excerpts in barrels having amber or dark amber, wears the name Pajarete (Pakharche).
Perhaps the greatest interest is Color classification system, For in it explicitly, an indication of some subtleties of malaga creation appears. So, if the word Dorado (Dorado) or Golden (Golden – Golden) is written on the label, then in the bottle there is a liqueur or dessert wine without adding a syrup (about it – just below), subjected to ripening in barrels. If the label is written on the Words Rojo Dorado (Rokho Dorado) or Rot Gold (Mouth Gold – Colors of Red Gold), then in the bottle there is a liqueur wine with the addition of 5% syrup exposed in barrels. Words Oscuro (Oskuro) or Brown (Brown – Brown) mean that the bottle contains liquor wine with the addition of from 5 to 10% syrup exposed in barrels. The word color (color – color) refers to the guilt, into which when creating is added from 10 to 15% syrup and which was then kept in barrels. Finally, the word Negro (Negro) or Dunkel (Dunkel – almost black) refers to a liqueur wine, in which more than 15% syrup was added when creating, which was exposed to barrels.
Concerning Malaga designation systems depending on the sugar content, then it is as follows: Dulce Crema’s words (Cream Dulce) or Cream (Crim – Sweet) belong to a liqueur or dessert guilt with a sugar content from 100 to 140 g / l, which, as a result of ripening in barrels, has acquired a color from amber to dark amber; Dry Pale’s words or Pale Dry (Pale Drees) belong to the liqueur wine created without adding a syrup, with a sugar content not higher than 45 g / l; The words Pale Cream (Pala Crim) belong to the liqueur wine created without adding a syrup, or to dessert guilt, the sugar content in which exceeds 45 g / l; Finally, the word Sweet (SWIT) refers to a liqueur or dessert guilt, the sugar content in which exceeds 140 g / l.
In addition, on the labels of wines created by the rules set in Do Malaga, such designations of the sugar content can be found: Dulce (Dulce – sweet; sugar content exceeds 45 g / l), semidulce (semidulce – semi-sweet; sugar content is within 12-45 g / l), semiseco (semisko – semi-dry; sugar content is ranging from 4 to 12 g / l) and SECO (seco – dry; sugar content is not higher than 4 g / l).
Malaga – One of the long-livers of the wine world. She does not lose its qualities even with excerpt for more than 100 years. Such a feature arises from high sugar content in wine.
True connoisseurs love an unmatched bouquet of this wine with shades of raisin, caramel, cocoa, coffee, nutmeg and even bananas. Traditionally, this wine is served to chocolate dessert, fruits and nuts. Now Malaga is also used as a digestive, after a feast and as a culinary additive in dessert dishes.
History of wine Malaga
According to the law, Malaga is allowed to produce only in Malaga himself, and if more than 100 Bodhech flourished here, today they can be counted on the fingers. The tradition of winemaking in the vicinity of Malaga laid the Phoenicians and the ancient Greeks. Did not disappear local wine and mavra: "Do not spoil Allah", They drank Malaga, allegorically calling her "Syrup". About the good glory of this wine says the fact that in 1224 after two-month tastings in Paris wines from different defenders, the Malaga, Malaga, was named "Cardinal among Win". In an effort to keep quality at this high level, in 1552, the fathers of the city introduced a special law, severely haunting Malaga fake. At the end of the XVIII century, Malaga was superior to Herse. Of 20 thousand barrels produced per year, 15 thousand flooded over the ocean. It was even that in those places where this wine was exported, did not know whether the name of the city was named, or the city is named after this wine.
In 1791, Malaga’s wines conquered the heart of the our Empress Catherine II. Ambassador of Spain presented her a few boxes of Malaga’s wines, and it led Catherine II to such a delight that she ordered to free all the delivery of wines of Malaga to Russia from duties. Evil tongues said that in the first place the Empress did it in order to ensure that herself himself. Anyway, but the our Empire at that time was one of the main consumers of Malaga wines. At the same years, the British market also becomes a fan of the Malazhsk wines, which they call "Mountain Wine".
But in the middle of the XIX century, happiness changed the legendary guilt. In 1876, Malaga’s vineyards were the first in Spain with a victim of philloxers – production catastrophically decreased, and many winemakers were forced to emigrate to South America. After World War II, Malaga’s production was significantly reduced due to the fall in demand on such a traditional market for the Spanish market, as the United Kingdom, as well as due to the competition of French and Italian wines.
But in Russia, Malaga was not forgotten, especially in circles of literary bohemia. WITH.Yesenin, for example, was a joke called "Halyach Malaga ". And Dostoevsky, who knew that in wines, considered Malaga a healing drink – no wonder his inhabitants of the village of Stepanchikov are treated with Malaga from many ailments.
The rapid spread of the popularity of Malaga contributed to its falsification in Russia. Did it in Odessa, Moscow and with.-Petersburg. After the revolution, in the period of the Council, our winemakers continued to sculpt on some dessert wine label with title "Malaga".
Now this is not practiced, because it is possible to drink a real Malaga that once conquered the heart of Empress Ekaterina II, the production of that very.