Quitapenas (Vermouth??) in Spain.. Malaga Torremolinos area

[pablos]

What was I drinking...it was fantastic?? Normally M&R Vermouth (Manhattens) is the only stuff I use (I prefer mostly vermouth in mine). In Torremolinos, Spain last week I bought a bottle of Quitapenas(Sp?) because it looked like vermouth(dark color, but heavier and more viscous).
What an enhansement to Manhatten and straight vermouth drinking!
Help me understand what is was that I enjoyed so much and how to spell it correctly . And what is close to it made by USA manufacturers?

[Gustavo Glenmorangie]

Always looking for interesting adjuncts to a Manhattan, so I had a look. Sounds more like a sherry/port/marsala/madeira type of sweet wine than a sweet vermouth which would have various botanical flavorings.

Googling tells me: "Quitapenas Malaga Dulce Sweet. Malaga is the name of a town, a Mediterranean Sea Port and a famous drink, that very few people have heard of today. The history of Malaga dates back 600 B.C. when vineyards were planted by the Greeks, buts it’s popularity did not emerge until the 17th and 18th Century, and peaked in the mid 19th Century, when vineyard acreage reached an astonishing 247,000 acres. Great Britain and North America were the key markets, and hardly surprising given the rich sweet flavours. The demise of Malaga coincided with two viticultural disasters – the occurrence of Phyloxera and Powdery Mildew. The catastrophe reduced the number of wineries from 100 to 3, and today it is only the serious wine buff whose heard of the variety. The two wines reviewed include a Malaga, produced from Moscato, whilst the second wine is produced from Pedro Ximinez. Traditionally, the wines were made by drying the grapes, thus concentrating the sugar and in order to achieve this the grapes were left out on mats for 7 to 20 days. Today some of the Malaga is still made this way, but the most common method is by incorporating reduced grape must. The sweet grape must is reduced to a third of its volume by heating, producing a rich luscious deep brown liquid.

"The wines from Malaga are used as desert wines, with soft cheeses, hazelnut, figs, dates, rich chocolate cakes and orange cakes. The flavours of Malaga dance on your tongue and integrate beautifully with the right food.

"Made from Pedro Ximinez, very deep caramel colour, with edges of onion brown and green olive. Superb nose of caramel and toffee followed by hints of honey and raisins. Mouthfilling palate with flavours of toffee, caramel and honey. Luscious rich and creamy texture, followed by long aftertaste of honey and raisins. "

[pablos]

What an excellent, thorough reply, senor.....I was in industry and still am an analytical chemist and you treated the subject with details as I treat analytical chemistry..........very analytical I must say.

Yes, I purchased at airport in Malaga and another in Torremolinos. I would have to say I had the sherry, syrup like, sweet version made from Moscato or reduced grape must. And I would call it a desert wine. It would make a fine Manhatten whether you do mostly vermouth like I do or normal way......it makes a very fine sipping desert wine for sure.

Again, I thank you for taking the time to educate me.

[StriperGuy]

If you want to throw any of that malaga on my QTOFII LC-MS just let me know ;-)

[pablos]

great humour!! You LC/MS people are always braggin' about your capabilities..........I cut my teeth on GC/MS before LC's were invented.......and I also knew when we've been had by a better technology. I miss the old days at work but when I worked I could not spend time discovering Spain and the delights of this fine country..............sweet wine just one of 'em.
I cherish your reply since it took me back in time............a good time when I worked.

[StriperGuy]

A que si... huge Spain lover myself. I'm actually not a chemist but I work with some rather hard core natural product analytical chemists...

[Gustavo Glenmorangie]

Yo tambien. Back in the 1980s I was involved in a large project with Spain that took me there once or twice a year during the post-Franco era. Watched it go from one of the most underdeveloped places in Europe to a bustling modern economy in the span of a decade. And, from the cheapest place in Europe to one of the most expensive, I'd add. Have been back infrequently a few times since. I love Spain, the Spanish people, and, of course, Spanish food. Fino and jamon Iberica in Sevilla is as close to food heaven as it gets for me.

[StriperGuy]

Viva Espana, I first lived there as a kid in 1977... se ha cambiado much...

[pablos]

senor Striperguy.... about Spain visit....
I have never seen a cleaner, friendlier, and beautiful country......with the finest wine, food and women decked out in beautiful colors.......only did Costa del Sol region and I assume same all over. Prices very reasonable this time of year.
Long to return already....
Adios and cuidados

[Gustavo Glenmorangie]

Thanks for the nice comments, but I just cut and paste that description from the first or second link I found on Google.

I love the whole spectrum of Spanish wines, especially the incredible, and unique, wines of the south.

While we're on the subject of Spanish wine and cocktails, I've just tried a new one. Requires a modestly priced Islay (Oh? You say there's no such thing? Well here at the end of western civilization we get Finnlagen Islay Single Malt at Trader Joes for <$20. Eat your hearts out, Bostonians.).

So: Stir 3 parts Finnlagen and 1 part fino sherry (that's the dry, pale, young stuff) with ice. Strain into a flute and garnish with a lemon spiral.

Needs a name. Is Spanish Armada taken?

[StriperGuy]

Hmmmm, fino and Islay, might have to try that.

[pablos]

My last reply got cut short????
Senor Gustavo,
Based on your suggestions and those of others, I'm goin' mandar my Manhattans por vacaciones.....and sample other delights like your Islay Spanish Armada......and plenty
Spanish desert wines.

it has been fun conversing with my new 'Spirits"amigos

Gracias e cuidados