Marsala wine is a type of fortified wine that originated in the city of Marsala in Sicily, Italy. It was first produced by an English merchant named John Woodhouse in the late 18th century, who was impressed by the local wine and decided to add some brandy to it to make it more durable and suitable for export. He also introduced a method of aging the wine in wooden barrels, similar to the one used for sherry in Spain. Marsala wine became very popular in England and other European countries, and soon other producers joined Woodhouse in the business, such as Ingham, Florio, and Pellegrino.
Marsala wine is made from white or red grape varieties that grow in the province of Trapani, such as Grillo, Inzolia, Catarratto, Damaschino, Nero d’Avola, and Perricone. The wine can have different colors, from gold to amber to ruby, depending on the type of grapes used and the amount of mosto cotto (cooked must) added. Mosto cotto is a sweetener made from grape juice that has been boiled and concentrated, and it gives Marsala wine its distinctive flavor and aroma.
Marsala wine can also be classified according to its sweetness and aging. The sweetness levels are secco (dry), semisecco (medium dry), and dolce (sweet), and they depend on the amount of residual sugar in the wine. The aging categories are fine (aged for at least one year), superiore (aged for at least two years), superiore riserva (aged for at least four years), vergine (aged for at least five years), and vergine stravecchio or soleras (aged for at least ten years). The longer the wine is aged, the more complex and refined it becomes.
Marsala wine is a versatile wine that can be paired with different kinds of food, depending on its style and characteristics. Here are some suggestions for how to enjoy Marsala wine with food:
• Dry Marsala wine is ideal as an aperitif or with savory dishes, such as cheese, cured meats, seafood, and pasta. It can also be used to make delicious sauces for meat, such as chicken or veal. A classic example is the chicken Marsala, a dish of chicken breasts cooked in a sauce of Marsala wine, butter, mushrooms, and herbs.
• Medium dry Marsala wine is a good choice for dishes that have a balance of sweet and savory flavors, such as roasted vegetables, fruit salads, and pies. It can also be used to make desserts, such as tiramisu, zabaglione, and panna cotta. A famous example is the cassata siciliana, a cake of sponge, ricotta cheese, candied fruits, and chocolate, soaked in Marsala wine and covered with marzipan.
• Sweet Marsala wine is perfect as a dessert wine or with sweet dishes, such as cakes, cookies, ice cream, and chocolate. It can also be used to make sweet sauces, such as caramel, toffee, and honey. A delicious example is the crostata di ricotta e Marsala, a tart of ricotta cheese, eggs, sugar, and Marsala wine, baked in a pastry crust and sprinkled with powdered sugar.
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