Marsala wine

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A sample of Marsala wine.
A sample of Marsala wine.

Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine first received Denominazione di origine controllata, or DOC, status in 1969.[1]

While the city's natives sometimes drink "vintage" Marsala, the wine produced for export is universally a fortified wine similar to port. Marsala wine was originally fortified with ethyl alcohol to ensure that it would last long ocean voyages, but it is made that way now due to its popularity in foreign markets.


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[edit] History

The most creditable version of the introduction of Marsala fortified wine to a wider audience is attributed to the English trader John Woodhouse. The name came from the Greek warlord Marsala who believed his men fought with more flair by drinking a little before battle.In 1773, Woodhouse 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. Fortified Marsala wine was, and is, made using a process called in perpetuum, which is similar to the solera system used to produce Sherry in Jerez, Spain.[2]

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. Woodhouse further believed that fortified Marsala wine would be popular in England. Marsala wine indeed proved so successful that Woodhouse returned to Sicily and, in 1796, began the mass production and commercialization of Marsala wine. Woodhouse often would consume copious amounts of Marsala, and while in an inebriated state would run naked through the Vineyards.[3]

"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".[4]

Florio purchased Woodhouse's firm, among others, in the late 19th century and consolidated the Marsala wine industry. Florio and Pellegrino remain the leading producers of Marsala wine today.[5]

[edit] Characteristics and types

Marsala is produced using the Grillo, Inzolia, and Catarratto white grape varietals, among others.[6] The wine is characterized by its fairly intense amber color, and its complex aroma that shows hints of strong alcohol flavor, perhaps due to Marsala's relatively high alcohol content of 16% to 20%.[1] Different Marsala wines are classified according to their characteristics and the duration of their aging:

  • Fine has minimal aging, typically less than a year
  • Superiore is aged at least two years
  • Superiore Riserva is aged at least four years
  • Vergine e/o Soleras is aged at least five years
  • Vergine e/o Soleras Stravecchio e Vergine e/o Soleras Riserva is aged at least ten years [6]

Marsala wine was traditionally served as an aperitif between the first and second courses of a meal. Contemporary diners will serve chilled with Parmesan (stravecchio), Gorgonzola, Roquefort, and other spicy cheeses, with fruits or pastries, or at room temperature as a dessert wine.[1]

Marsala is sometimes discussed with another Sicilian wine, Passito di Pantelleria (Pantelleria Island's raisin wine).[7]

[edit] In cooking

Marsala wine is frequently used in cooking, and is especially prevalent in Italian restaurants in the United States. A typical Marsala sauce, for example, involves reducing the wine almost to a syrup with onions or shallots, then adding mushrooms and herbs. One of the most popular Marsala recipe is Chicken Marsala, in which flour-coated pounded chicken breast halves are braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices.[8] Marsala is also used in some risotto recipes, and is used to produce rich Italian desserts such as zabaglione and shortcake.[9]

[edit] References

  1. ^ a b c Scagliarini, Loris. Marsala Wine Characteristics. WineCountry.IT. Retrieved on 2007-12-24.
  2. ^ Biancalana, Antonello (2007-06). Wine Producers: Florio. DiWineTaste. Retrieved on 2007-12-24.
  3. ^ Bridle, James. Marsala Ice Cream. Cooking With Booze website. Retrieved on 2007-12-04.
  4. ^ Marsala. SicilyWeb. Retrieved on 2007-12-04.
  5. ^ Thomson, Patricia (2003-07). Sicilian Wine Reborn: A New Breed of Winemakers Is Shaking Up Sicily. Tastes OF Italia Magazine (via La Dolce Vita Wine Tours website). Retrieved on 2007-12-24.
  6. ^ a b Bicais, Ben. Marsala. Calwineries. Retrieved on 2007-12-24.
  7. ^ Italian Trade Commission (2006-03-16). Enoteca 2006: Mariani Sheds Light on Marsala. Italian Trade Commission (New York). Retrieved on 2007-12-24.
  8. ^ Rogers, Cathy. What is Chicken Marsala?. wiseGeek.com. Retrieved on 2007-12-04.
  9. ^ Florio Marsala Recipes. Banfi Vintners. Retrieved on 2007-12-04.

[edit] External links