Marsala is a fortified wine similar to Sherry, Madeira, and Port.
It is produced in the region surrounding the city of Marsala in Sicily.
8-10°C (46-50°F) Aperitif 14-16°C (57-60°F) Meditation |
Morello Cherry |
Coocked Apple |
Citrus |
Jam |
Stewed Apricot |
Coocked Plum |
Burnt Honey |
Dried Fruit |
Raisins |
Prunes |
Almond |
Nuts |
Vanilla |
Licorice |
Tobacco |
Mineral |
Typical flavors of Marsala wines are: Jam. Dried Fruit. Apricot. Plum. Burnt Honey. Brown Sugar. Tamarind. Walnut. Licorice.
Marsala comes in 3 colors:
Color | Color |
---|---|
Gold | |
Amber | |
Ruby |
Marsala comes in 5 styles:
Style | Aging | Color |
---|---|---|
Fine | 1 year | |
Superior | 2 years | |
Superior Reserve | 4+ years | |
Virgin/Solera | 5+ years | |
Virgin: Stravercchio/Reserve | 10+ years |
Meditation Aperitif |
Olives |
Smocked Meat |
Fresh Cheese |
Cold Cuts. Smoked Meat. Smocked Fish. Assorted Olives.
Hazelnuts. Walnuts. Almonds.
Cous Cous. Soft Cheese. Goat Cheese.
Cantucci |
Cakes |
Dark Chocolate |
Strong Cheese |
Sweet Marsala pairs best with cakes and desserts:
Biscotti. Cantucci.
Italian Torte (Cakes). Panforte.
Nut Cakes. Walnut Tart. Peacan Pie.
Chockolate Cake. Dark Chocolate.
Blue Cheese. Gorgonzola. Roquefort.
Parmigiano-Reggiano. Pecorino. Grana Padano.
Marsala contains 15-20% alcohol, and it comes with 3 different sugar levels like Dry (Secco), Semi Sweet (Semi Secco) and Sweet (Dolce).
The wine can be produced using many different grape varieties:
White Grapes: Grillo, Catarratto, Inzolia and Damaschino.
Red Grapes: Nerello Mascalese, Pignatello and Nero d'Avola.
Cooking with Marsala wine: dry Marsala for turkey, veal, beef and mushroom, sweet Marsala for chicken, pork and desserts (Zabaglione).