Marsala wine was traditionally served as an aperitif between the first and second courses of a meal. Vergine and/or Soleras Stravecchio and Vergine and/or Soleras Riserva is aged at least ten years.Vergine and/or Soleras is aged at least five years.Superiore Riserva is aged at least four years.Rubino has a ruby colour, made from red grape varieties such as Perricone, Nero d'Avola and Nerello Mascalese.The coloring comes from the mosto cotto sweetener added to the wine The color and ageing classifications are as follows: The three levels of sweetness are secco (with a maximum of 40 grams of residual sugar per liter), semisecco (41–100 g/L), and sweet (over 100 g/L). Different Marsala wines are classified according to their color, sweetness, and duration of their ageing. Marsala contains about 15–20% alcohol by volume. Marsala is produced using the Grillo, Inzolia, Catarratto and Damaschino white grape varietals, among others. Florio and Pellegrino remain the leading producers of Marsala today. įlorio purchased Woodhouse's firm, among others, in the late nineteenth century and consolidated the Marsala wine industry. In 1833, the entrepreneur Vincenzo Florio, a Calabrese by birth and Palermitano by adoption, bought up great swathes of land between the two largest established Marsala producers and set to making his own vintage with even more exclusive range of grape. Joseph and his brother William Ingham Whitaker inherited vast vineyards and his great grandfather Ingham's banking empire. Founded by Benjamin Ingham and later run by Joseph Whitaker and William Ingham Whitaker. In 1806, it was Benjamin Ingham (1784–1861), arriving in Sicily from Leeds, who opened new markets for Marsala in Europe and the Americas. Marsala indeed proved so successful that Woodhouse returned to Sicily and, in 1796, began its mass production and commercialization. Woodhouse further believed that fortified Marsala would be popular in England. Woodhouse recognized that the in perpetuum process raised the alcohol level and alcoholic taste of this wine while also preserving these characteristics during long-distance sea travel. Fortified Marsala was, and is, made using a process called in perpetuum, which is similar to the solera system used to produce Sherry in Jerez, Spain. In 1773, he landed at the port of Marsala and discovered the local wine produced in the region, which was aged in wooden casks and tasted similar to Spanish and Portuguese fortified wines then popular in England. Marsala fortified wine was probably first popularized outside Sicily by the English trader John Woodhouse. While unfortified wine is also produced in the Marsala region, it does not qualify for the Marsala DOC. The European Union grants Protected designation of origin (PDO) status to Marsala and most other countries limit the use of the term Marsala to products from the Marsala area. Marsala first received Denominazione di Origine Controllata (DOC) status in 1969. ![]() ![]() Even better, it comes together quickly, which makes it just as suitable for busy weeknights as weekend entertaining.Marsala is a fortified wine, dry or sweet, produced in the region surrounding the Italian city of Marsala in Sicily. This impressive dish leans on the wine’s flavor profile, giving it a deep and nutty richness. For cooking savory dishes like this one, use a secco (dry), fine (aged one year) ambra or oro Marsala. Marsala is categorized by color ( oro, ambra, and the rarer rubino), sweetness ( secco, semisecco, and dolce), and aging time (ranging from one to 10 years anything beyond one year is best saved for sipping). supermarkets, true Marsala is an appellation-designated wine from Western Sicily, so look for Denominazione di Origine Controllata (DOC) on the label. The aging gives it complex notes of apricot and caramel.ĭespite the cooking wines labeled “marsala” in U.S. The base wine is fortified during or after fermentation, and aged at least one year in oak. The wine is produced from overripe Grillo, Inzolia and/or Catarratto grapes. Marsala deserves a reappraisal as a drinking wine-great Marsala is an unbeatable aperitif-but it can also do some heavy lifting in your cooking. Decorative Wine Racks & Modular Systems.
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