Exploring the Rich World of Marsala Wine
Wine enthusiasts around the globe appreciate the diverse and intricate flavors that different types of wine offer. Among the many varieties, Marsala wine stands out as a unique and distinctive choice. With its origins in the sun-kissed vineyards of Western Sicily, Italy, Marsala wine has a rich history and a flavor profile that’s both versatile and complex. In this blog post, we’ll take a deep dive into the world of Marsala wine, exploring its history, production, types, and pairings.
Marsala wine’s roots trace back to the late 18th century when English merchant John Woodhouse visited Sicily. In 1773, he landed at the port of Marsala and discovered the local wine produced in the region and in an attempt to recreate the fortified wines of Portugal and Spain, started fortifying the local wine with grape spirits. This process gave birth to what we now know as Marsala wine. Its popularity spread rapidly, both in Europe and beyond. In 1806, it was Benjamin Ingham who arrived in Sicily and opened up new markets for Marsala in Europe and America. In 1833, businessman Vincenzo Florio, Calabrese by birth and Palermitano by adoption, bought a large plot of land between two of the oldest Marsala producers and started his own production. Florio acquired companies such as Wodehouse in the late 19th century and consolidated the Marsala wine industry. Florio and Pellegrino remain the main producers of Marsala today.
Marsala DOC:
Marsala is a fortified dry or sweet wine produced in the western area of Sicily around the city of Marsala, in the province of Trapani, Italy. Marsala received its first Order of Origin (DOC) status in 1969. The European Union has granted Marsala Protected Designation of Origin (PDO) status, and most other countries limit the use of the term Marsala to products from the Marsala area only.
Production:
Marsala wine is made primarily from four grape varieties: Grillo, Inzolia, Catarratto, and Damaschino. These grapes are grown in the vineyards of the province of Trapani, benefiting from the region’s warm climate and the influence of the sea. The grapes are harvested, crushed, and fermented to create a base wine, which is then fortified with grape spirit. The wine is aged in wooden casks for a minimum of one year, with premium Marsala wines aging for much longer. This aging process in oak and most important the factor of time imparts the wine with its characteristic flavors and complexity.
Marsala wine comes in various styles, each with its own unique characteristics:
Marsala contains about 15-20% alcohol by volume. Different Marsala wines are classified according to their color, sweetness, and aging period. There are three levels of sweetness: Dry (up to 40 grams of residual sugar per liter), Semi-dry(41-100 g/L), and Sweet (100 g/L and above).
The classification of color and aging is as follows: Ambra has an amber color. The coloring is due to the cooked must sweetener added to the wine. Oro is golden. Rubino is ruby in color and is made from red grape varieties such as Perricone, Nero d’Avola, and Nerello Mascalese.
Types of Marsala Wine according to ageing:
- Marsala Fine: This is the youngest and lightest type, aged for at least one year.
- Marsala Superiore: Aged for at least two years, this type is richer and more aromatic.
- Marsala Superiore Riserva: Aged for a minimum of four years, this is a high-quality Marsala with complex flavors and a velvety texture.
- Marsala Vergine or Soleras: The most premium Marsala, aged for a minimum of five years. It boasts a deep, complex flavor profile and is very versatile with a wide range of dishes.
- Vergine and/or Soleras Stravecchio and Vergine and/or Soleras Riserva are aged for at least 10 years.
The Perfect Pairing:
Marsala wine, with its centuries-old history and diverse range of flavors, is truly a gem in the world of wine. Whether enjoyed on its own, served slightly chilled as an aperitif or after-dinner digestif, experimented in the mixology, or used as an accompanying drink to a wide range of dishes and cuisines. Think of aged cheeses, oysters, foie gras, roe, but also braised meats, and finally, desserts. Marsala wine continues to captivate the palates of wine enthusiasts and food connoisseurs alike. So, the next time you’re seeking a wine that combines tradition, taste, and versatility, consider pouring a glass of Marsala Superiore Riserva [dry or semi-dry] or Vergine [dry] and savoring its rich and complex character. So, if you’re seeking a culinary experience that transcends the ordinary, look no further than this exquisite pairing in the heart of Sicily.
The Magic Experience during the dinner at Florio winery, celebrating 250 years of Marsala wine:
To experience the enchantment of Marsala Vergine by Cantine Florio paired with Tony Lo Coco’s Michelin-starred Sicilian cuisine, one must embark on a culinary journey to Sicily.
Tony Lo Coco, a Sicilian-born chef, has earned his place in the culinary world’s elite by earning a coveted Michelin star at the restaurant “I Pupi” in Bagheria (PA). His cuisine is a celebration of Sicilian traditions, emphasizing fresh, locally sourced ingredients and innovative techniques that elevate Sicilian flavors to new heights. Lo Coco’s dishes are an embodiment of his passion for his homeland’s rich culinary heritage.
The marriage of Cantine Florio’s Marsala selection and Tony Lo Coco’s culinary artistry was a testament to the power of synergy between wine and food. It encapsulated the essence of Sicilian culture and showcased the beauty of enogastronomic storytelling. My favorite Marsala of the evening? Cantine Florio’s Marsala Vergine Riserva (2004 and 2010 vintages tasted), often referred to as the crown jewel of their collection, embodies the essence of this renowned winery. Crafted through meticulous aging in oak casks for a minimum of ten years, this Marsala Vergine showcases the epitome of complexity, depth, and elegance. Its amber hue and intricate aroma profile of dried fruits, caramel, and toasted nuts are nothing short of mesmerizing.
Cheers to the incredible world of Marsala wine and stay tuned for the next article: Marsala Pre British!
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florio,fortified wine,marsala,marsalawine,sicilian winery
traveling to sicily may 10 thru 30
traveling there may 10 thru 30