Sweet Wines of Alicante: Moscatel, Mistela, and Fondillón
Alicante is a land of sweet wines with centuries of history. From the Moscatel that gazes at the sea to the mistela of festivities and the legendary Fondillón, this is a guide to understanding and enjoying them.
If there is a specialty that defines the wine of Alicante, it is its sweet tradition. In this Mediterranean province, the sun and exceptional grapes have given rise to three great sweet wines, each with its character and history. Knowing them is the best way to approach the winemaking culture of Alicante.
The Moscatel of the Marina
In the coastal valleys of the Marina Alta, the Moscatel de Alejandría has reigned for generations. It is a grape with an unmistakable aroma —orange blossom, honey, orange peel— that is grown in dry stone terraces facing the Mediterranean. It is used to produce dry and fresh white wines, but primarily natural sweet wines with enormous fragrance, perfect as an aperitif or paired with traditional pastries.
Mistela, the Sweet of Celebrations
The mistela is the most popular and familiar sweet wine of the Comunitat Valenciana. It is made by adding wine alcohol to the must of Moscatel (or Monastrell, in its red version) before fermentation, allowing it to retain all the natural sweetness of the grape. It is a celebration wine, linked to the festivities of the towns, enjoyed chilled with sweets, nuts, or simply in good company.
Fondillón, the Crown Jewel
At the pinnacle of them all is the Fondillón, the historic wine of Alicante. Unlike mistela, Fondillón is not fortified: it is made from overripe Monastrell grapes left on the vine and reaches its strength naturally after a minimum aging of ten years. It is a rancio red, either dry or slightly sweet, complex and deep, which was once the wine of kings and is now recognized by the European Union as one of the great luxury wines of Europe.
How to Enjoy Them
The sweet wines of Alicante are served slightly chilled, in small glasses. The Moscatel and mistela shine alongside Mediterranean pastries, nuts, and fresh cheeses. Fondillón, being more solemn, is a perfect after-meal wine: it pairs wonderfully with turrón, dark chocolate, cured or blue cheeses, and is the best way to conclude a meal at a leisurely pace.
All three are ambassadors of the bright and sweet character of the Alicante land. Tasting them is like traveling through the history and landscape of the province in three glasses.
Frequently asked questions
What is the difference between mistela and Fondillón? +
Mistela is fortified: wine alcohol is added to the must to stop fermentation and retain sweetness. Fondillón, on the other hand, contains no added alcohol: all its strength comes from the natural sugar of overripe grapes and a long aging of at least ten years.
Is Moscatel from Alicante always sweet? +
No. Moscatel de Alejandría is also used to produce dry and sparkling whites, which are very aromatic. However, its most traditional version in Alicante is the sweet one, including mistela.
What pairs well with sweet wines from Alicante? +
Served chilled, they pair wonderfully with turrón, almond sweets, dark chocolate, and cheeses. Fondillón also pairs well with blue cheeses and is perfect as a contemplative wine at the end of a meal.