Malvasia is truly a family of many varietals. It generally produces a light red wine, almost pink in color. Common aroma notes associated with Malvasia include peaches, apricots and white currants. Red Malvasia wines are characterized by a richness and chocolate notes. Fortified Malvasia, such as Madeira, are noted for their intense smokey notes and sharp acidity. As Malvasia ages, the wines tend to take on more nutty aromas and flavors though many Malvasia have a short life span of only a few years after vintage.
Along with Tuscany, Piedmont is responsible for most of Italy’s greatest wines. Here, Nebbiolo is the king of grapes with the DOCGs of Barolo and Barbaresco supplying a significant amount of the finest examples. Less expensive, but good value Nebbiolos are made within the larger Langhe DOC which Barolo and Barbaresco are both situated in. Barbera and Dolcetto are the region's other important red grapes. Moscato (Muscat) is the most popular white grape, most of which gets used in making Spumante and Frizzante (semi-sparkling) wines, notably those made in and around the town of Asti. Meanwhile, the region's most popular still white wines are made from Cortese and Arneis. Cortese are mostly made in the province of Alessandria and go by the name Gavi, while Arneis is mainly cultivated in Roero, just north west of Alba.
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Dessert wines are usually any sweet wine drunk with or around a meal. White fortified wines (fino and amontillado sherry) are usually drunk before the meal, and the red fortified wines (port and madeira) drunk after it. Most fortified wines are regarded as distinct from dessert wines, but some of the less strong fortified white wines, are regarded as honorary dessert wines. In the United States a dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wines.
