In search of the perfect dessert wine to pair perfectly 
with your cheese plate, pumpkin pecan pie, apple cobbler or pineapple upside down cake? Look no further than the Barboursville Malvaxia Passito out of Virginia.
For all of you wine connoisseurs out there, this wine is a bit reminiscent of a Tokaji from Hungary. Luca Paschina, winemaker for Barboursville Vineyards, best known for the “Octagon,” an award winning Bordeaux style blend, hit another grand slam with this exquisite dessert wine.
The 2008 Malvaxia is a blend of Vidal Blanc and Moscato Ottonel varietals. The grapes are dried out like raisins in the traditional Passito method in an effort to concentrate the flavors and sugars.
Tasting Notes: 2008 Barboursville Malvaxia Passito, Orange County, Virginia
This is a rich and opulent wine with a beautiful honey amber hue. Aromas of juicy stone fruit of peach and apricot followed by candied pineapple, candied lemon peel, sweet anjou pear, orange blossom and a hint of sweet baking spice swirl in your glass. The palate is rich and balanced with intense fruit flavors of candied pineapple, dried apricot and pumpkin pie spice that lead to a long lingering and decadent finish with good acidity.
This lusciously sweet dessert wine is a perfect pairing with savory foods like foie gras or an aged cheese plate (Stilton w/Fig Jam) and absolutely delicious with an array of sweet desserts including this pecan square recipe from Ina Garten. I modified this recipe and added a 1/4 teaspoon of clove and 2 teaspoons of cinnamon in the topping to play off the spice notes in the wine.