doble pasta, dark, full-bodied Spanish wine produced by running off a proportion of fermenting must after two days and adding more crushed grapes to refill the vat. The ratio of skin to pulp is effectively doubled, producing wines with a deep, black colour and very high levels of tannin. Doble pasta wines have traditionally been made in jumilla, yecla, utiel-requena, manchuela, and alicante, where they are used for blending but they are being superseded by grape concentrate.
© Jancis Robinson and Oxford University Press 1994, 1999, 2006, 2015
