Marsala is a fortified wine produced in Sicily (near Marsala) that is often used in cooking and baking. It comes in a variety of sweetness levels and is classified and priced according to its colour and age. Marsala has a nutty, brown sugar flavour with dried fruit flavours and can range from gently sweet (dry) to highly sweet. Because it is fortified with brandy, it has a greater alcohol content than most wines, especially when matured for a lengthy time. Marsala is now undervalued. We hope to educate you on this unique wine, which has some striking taste similarities to Madeira wine.
Behind The Bottle
Marsala is made from a combination of grapes grown in Sicily, including Catarratto, Grillo (the most sought-after fruit for Marsala manufacture), and the aromatic Inzolia grape. Ruby Marsalas are created using a blend of local red grape varieties such as Pignatello. Depending on the type of grape, the growth conditions and harvest differ.
When the residual sugar concentration reaches the pre-determined amounts depending on the sweet/dry style desired, the fermentation of Marsala is stopped by the addition of brandy. Marsala, like the solera system of blending various vintages of sherry, frequently goes through a perpetual system of vintage blending.
Marsala Wine Taste Profile
A Marsala's flavour and colour might vary based on its colour, sweetness, and age categorization. Marsala wine can have nutty and sweet scents and flavours of honey and caramel, walnut, vanilla, stewed fruit like apricot, dried fruit, liquorice, and tobacco. It is often mild in tannins and acidity.
While Marsala remains popular as a cooking wine, Italian designations for this historic wine have improved, and as a result, Marsala has increased in quality and is now more typically offered as an aperitif and dessert wine. Marsala is offered in three sweetness levels.
How To Use Marsala Wine?
A well-aged, high-quality dry Marsala pairs well with smoked meats, salty almonds, various olives, and soft goat cheese as an aperitif. For a sweeter Marsala wine match, choose chocolate-based pastries and Roquefort cheese. Alternatively, prepare a scrumptious classic chicken Marsala recipe and serve it with the same Marsala wine. Use dry Marsalas for most savoury dishes and sweet Marsalas for desserts while cooking. Pour into a port glass or a normal white wine glass and serve. Dry Marsala should be served chilled, whereas sweet Marsala should be served at room temperature.
Marsala Wine’s Speciality
Marsala wine has a distinct flavour due to two factors: the use of solely indigenous Sicilian grapes and a sophisticated winemaking technique. Making Marsala wine is a complex process.
•Marsala is usually prepared from regional grapes and enhanced with brandy or neutral grape spirit.
•Amber Marsala gets its deep dark colour from a roasted grape called 'Mosto Cotto.'
•'Mistella,' a sweetened fortified wine created from Grillo grapes, is frequently combined.
•Soleras is a specific maturing procedure used by high-end Marsala wines.