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 Along with world class reds and whites Spain produces some superb sweet wines. Malaga wines, for example, have been popular for centuries. (At the funeral in Boston in 1678 of Mrs Mary Norton, wife of a Baptist minister no less, 51½ gallons of Malaga wine were consumed by the mourners!). Since the 19th century the consumption of sweet wines has fallen out of fashion, but recently there has been a renewed interest in them. This may be due to the fact that some of the worlds greatest wines are sweet - and as delicious and satisfying as any other table wine, if not more so.
Sweet wines can be made in a variety of ways but they fall into two main categories. Either the wine is fortified by the addition of alcohol or the grapes are allowed to naturally concentrate their sugars - in the case of Malaga wines by partially drying the grapes in the sun, known as the asoleo method. The main grapes used for making Malaga wines are moscatel and Pedro Ximenez and the wines can be aged in oak for up to 5 years or more.
Other regions, such as Jerez (sherry) and Valencia, are noted for their sweet wines although many regions of Spain have their own versions. Sweet red wines also exist and, while initially it can be a disconcerting experience, it is worth making the effort to try them.
Spanish sweet wines are generally very reasonably priced and make an interesting and alternative aperitif, an excellent accompaniment to cheese and dessert or even a less alcoholic digestif. Without question they are worth trying - served cool but not chilled.
Sin beber y comer, no hay placer - without food and drink, there is no pleasure in life.
This Article on Sweet Spanish Wine was written by Steve Bannell of Alegria Wines. Telephone 0034 626 469 154
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