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... Malvasia Bianca is a compatible wine for turkey, whether used in a baste or a sauce, and it is perfect with the traditional Thanksgiving dinner. The wine's fruity aromas and flavors pair well with this turkey breast, which is the answer for those preferring white meat. Serve with winter squash, baked stuffing, a salad and more of the Malvasia Bianca.

3 to 4-pound turkey breast (skinless if desired)
2 tablespoons Canola oil
2 tablespoons melted butter
Malvasia Bianca Sage Sauce (below)
Salt and freshly ground white pepper to taste
Fresh sprigs sage

Malvasia Bianca Sage Sauce **

2/3 cups reserved, defatted turkey pan juices
2 tablespoons orange juice
3/4 cups Malvasia Bianca or similar off-dry white wine
1-1/2 tablespoons chopped fresh or 1 to 1-1/4 teaspoons dried sage
Skim excess fat and oil from roasting pan; measure. Canned turkey broth can be added. Add orange juice. Deglaze pan with wine, scraping up browned bits. Transfer to 1-quart saucepan. Reduce over high heat until thicker. Add sage, bring to boil; cook over medium-high heat 4 minutes. Strain into sauce boat. Makes about 1-1/4 cups.

Preparation

Place turkey breast, skin-side up, on rack of roasting pan. Combine oil and butter; brush turkey with some of the oil-butter mixture. Roast in 325-degree oven, basting every 1/2 hour with oil-butter mixture and pan drippings as accumulated. Turn turkey breast over after 35 minutes. Brush with oil-butter and with pan drippings. Roast until instant-read meat thermometer inserted in breast (avoid touching fat or bone), registers 170º F. Temperature will continue to rise after turkey is removed from oven; turkey is ready at 175ºF. Allow 22 to 25 minutes per pound., or 1 hour 6 minute to 1 hour 40 minutes total. Transfer turkey to warm platter. Make sauce. Season turkey with salt and pepper. Garnish with fresh sage. Serve with sauce.

Preparation time (including sauce): about 1/2 hour.

Cooking time: 1 hour 6 minutes to 1 hour 40 minutes.

Makes 6 to 8 servings.

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