Málaga and Sierras de Malaga

Question 1

Málaga (mostly sweet wines):

Answer 1

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)

Question 2

Sierras de Málaga:

Answer 2

dry table white, rosado, red wine and sobremaduras. Only Subzone Serranía de Ronda

Question 3

In the 18th century, Malaga DO’s wine was called this

Answer 3

“Mountain” named for terrain surrounding the town of Cuevas de San Marcos, where best vines were grown

Question 4

Where did Phylloxera first enter Spain?

Answer 4

Málaga in 1876

(one of the first DOs in 1932, with Carinena and Valdepenas)

Question 5

When was Málaga established as a DO

Answer 5

1932

Question 6

Major export market for Malaga in the 18th century and previously

Answer 6

Russia

Question 7

Where are Málagas bodegas concentrated?

Answer 7

The city itself, right against the beach

Question 8

Sub areas of Málaga’s vineyards:

Answer 8

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

Question 9

Requirements for Sierras de Málaga DO dry wines (not Sobremaduras)

Answer 9

less than 12 g/l RS aged a minimum 2 years, six in oak

Question 10

styles permitted for Sierras de Malaga DO

Answer 10

Blanco
Rosado
Tinto
Sobremaduradas

Question 11

Grapes permitted for Sierras de Málaga DO

Answer 11

Blanco:
Recommended: Chardonnay, Pedro Ximénez, Moscatel de Alejandría

Tinto:
Recommended: Romé, Cabernet Sauvignon

Question 12

What is sobremaduras?

Answer 12

min 45 g/l RS

Made from overripe grapes left to dehydrate on the vine

Question 13

What style of vinos de licor (fortified wine of Málaga) may be labeled Vino Tierno?

Answer 13

Those made with sun dried grapes

Question 14

if a vino de licor is fortified before fermentation in Málaga, it is called this

Answer 14

Vino Maestro (Mistela)

Question 15

Telmo Rodriguez and US importer Jorge Ordonez work with Kracher to Bottle Málaga wines from this grape

Answer 15

Moscatel de Alejandria

Question 16

Most famous sweet wines of Malaga DO are this

Answer 16

soleo, sun dried on espartos (dried grass mats)

Question 17

What is vino dulce natural (Málaga DO)

Answer 17

Made from partially fermented fresh grapes that are then fortified
(NOT VINO NATURALMENTE DULCE, which is UNFORTIFIED)

Question 18

Vinos de Licor (Malaga DO) must be aged this long in cask

Answer 18

6 mos

Unless labeled Pálido, then don’t have to be aged in cask

Question 19

Vinos de Licor (Malaga) labeled Noble must be aged this long

Answer 19

2-3 years in cask

Question 20

Vinos de Licor (Malaga) labeled Anejo must be aged this long in cask

Answer 20

3-5 years

Question 21

Vinos de Licor (Malaga) labeled transanejo must be aged this long

Answer 21

5 years or long

Question 22

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?

Answer 22

reduced to 50% of original volume

Question 23

What is vino borracho? (Malaga DO)

Answer 23

“Drunk wine” a fortifying agent consisting of both wine and spirit added to vinos de licor

Question 24

RS levels for Málaga DO

Answer 24

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

Question 25

Color indications for Málaga DO Vino de Licor

Answer 25

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

Question 26

In Málaga DO: What is Lágrima?
What is Lacrimae Christi?
What is Pajarete?
What is Vendimia Asoleada?

Answer 26

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.