MARSALA

Marsala

Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine first received Denominazione di Origine Controllata (DOC) status in 1969.

While the city’s natives sometimes drink “vintage” Marsala, the wine produced for export is universally a fortified wine similar to Port, Madeira and Sherry. Originally, Marsala wine was fortified with alcohol to ensure that it would last long ocean voyages, but now it is made that way because of its popularity in foreign markets.
History

The most creditable version of the introduction of Marsala fortified wine to a wider range of consumers is attributed to the English trader John Woodhouse. 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.[2] 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.

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.
Producers:

At present there are five main producers of Marsala. They are Florio, Rallo, Pellegrino, Mirabella, and De Bertoli. There ar4e about 50 smaller producers.

Soil and climate:

The soil is generally volcanic mixed with iron oxide, the climate is hot, dry and sunny with fierce winds from Sahara desert, ideal conditions for tough sugar laden grapes.
Grapes used:

Marsala is produced using the Grillo, Inzolia, and Catarratto white grape varietals, among others.

Marsala contains about 15-20% alcohol by volume. Different Marsala wines are classified according to their color, sweetness and the duration of their aging. The three levels of sweetness are secco (with a maximum 40 grams of residual sugar per liter), semisecco’ (41-100 g/l) and sweet (over 100 g/l). The color and aging classifications are as follows:
• Oro has a golden color. Addition of mosto cotto is forbidden.
• Ambra has an amber color. The coloring comes from the mosto cotto sweetener added to the wine. Mosto cotto is concentrated must which is reduced or thickened by boiling.
• Rubino has a ruby color. This is a red wine version and the production system is a cross between Madeira and Sherry and including aspect of Port and Montilla. Addition of mosto cotto is forbidden for this.
• 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.
• Verginee/o Soleras Stravecchio e Vergine e/o Soleras Riserva is aged at least ten years.

Unfortified Marsala can be found—De Bertoli’s Vecchio Samperi.

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