Although modern Malvasia Bianca is done in a light, dry style, the grape draws its heritage from ancient Greece and Asia Minor where the style of the wine was rather sweet and quite powerful. Because of this ancient lineage and the original wine’s great popularity, there are a number of wines, vines and wine styles that have taken on the name Malvasia, many with no connection to the actual grape. This attests to the great reputation that Malvasia Bianca held in ancient times. This noble grape can make everything from bone-dry table wines to sparkling wines to the full-blown dessert wines that were first made several thousand years ago.

Over time, many producers have used Malvasia to blend with other white grapes to make distinctive proprietary wines. Today several of the newer winemakers have found the attractive ripe fruit flavors of the wine to be very exotic when made in the dry style. Currently, California has about 2,500 acres of the grape planted throughout the state’s wine regions.

Malvasia Bianca’s ripe fruit and floral aromas lead to a rich flavor profile of distinctly ripe citrus and tree fruit (oranges, peaches and mangoes) with a light spiciness on the finish. The dry wine’s full body gives it a very generous richness and texture.

Camille says... Let’s celebrate the holiday bird in traditional form, roasted whole, but in this unique way, glazed with a sweet-tart mixture of wine, herbs and jellied cranberry sauce. Two kinds of potatoes, stuffing baked in a casserole, baked onions and a green salad make it very festive.

10 lb. fresh or freshly thawed turkey, rinsed, patted dry
Salt and pepper, lime juice & melted butter
1/2 cup Canola or vegetable oil
1/3 cup fresh orange juice
1 tablespoon tarragon wine vinegar
1 teaspoon crushed fresh or,
1/4 teaspoon crushed dried, tarragon leaves
2 teaspoon minced fresh, or
1/2 teaspoon crushed dried, sweet marjoram
2 tablespoons finely chopped fresh parsley
16 oz can jellied cranberry sauce, divided in half
1/2 cup Malvasia Bianca
Parsley sprigs

Preparation

Make the glaze: Combine the oil, orange juice, vinegar, herbs and 1/2 can of cranberry sauce in medium saucepan. Cook, stirring over medium heat, until mixture begins to bubble.

Roast the turkey: Sprinkle turkey cavities with salt and pepper; rub with a little lime juice. Brush skin with a little melted butter. Truss turkey to retain juices and place on rack in a roasting pan breast-side-down. Brush turkey with 1/4 of the glaze. Roast in 325-degree oven, basting every 1/2 hour until cranberry glaze is used, then use pan drippings. Turn breast-side-up after 11/2 hours. Allow 15 minutes per pound or about 2 to 21/2 hours total cooking time. Thermometer inserted in thigh meat should register 185º F. when done.

Transfer bird to a warm platter; let stand 15 minutes before carving. Deglaze roasting pan with wine. Reduce over high heat until thick and serve with turkey. Garnish with parsley sprigs and reserved cranberry sauce, sliced.

Makes 8 servings. Whole turkey breast can be substituted if you wish white meat only.

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