Malaga Blanc

Malaga Blanc is a white grape variety that has been brought to Thailand as table grape from southern France in 1685, a gift of Louis XIV to King Naraithe Great of Siam. It is often used to make sweet dessert wines, but can also produce dry, sparkling, and fortified wines.

Malaga Blanc is a white-skinned grape variety. The aromas and flavours of Malaga Blanc can vary widely, but typically include notes of fresh citrus fruits, melon, honey, and floral tones. Sweet wines made from Malaga Blanc can have intense notes of apricot, ripe peach, and candied citrus fruits.

Malaga Blanc is the main variety in Thailand and could be identical to the Spanish variety Teneron, also called Panse de Provence, which would make sense because Malaga Blanc is grown together with Colombaud from Provence and Chenin Blanc from the Loire. Malaga Blanc is a late-ripening grape variety that thrives in warm climates with plenty of sunshine. Along with the other "local" variety , Pokdum (Black Queen), Malaga Blanc is cultivated in spectacular floating vineyards in the Chao Praya Delta in Thailand, its thick skins making it resistant to Thailand's heavy rains. Malaga Blanc is nowadays both used for the table and wine as well. It is also used for winemaking in Vietnamm. It shows intense aromas of dried fruits and honey, with a thick, syrupy texture and a long finish. The most premium examples are made from sun-dried grapes and aged in oak barrels. Malaga Blanc wines are best enjoyed with desserts and sweet dishes. They pair particularly well with creamy, nutty desserts such as crème brûlée, cheesecake, and tarts. They also pair nicely with fresh fruit salads and pastries.

Many distinct varieties, including Dabouki in Armenia and Muscat of Alexandria in Cyprus, have also been given the vague name Malaga Something.