We generally have them with Zabaione or an ice cream made with some Marsala as well. It is made in the town of Marsala in western Sicily, which gives its name to this unique wine style. An elegant aperitif to serve with cheese. Over the years, it has become especially popular as a cooking wine because it possesses a surprisingly rich array of different undertones and flavors. To the worlds wine lovers, Marsala is known as the source of a precious, fortified wine that bears the towns name. Marsala, the famous Sicilian wine produced. Colombo Marsala Fine Dry is perfect for fish and meat preparation. Marsala is an Italian wine produced primarily in Sicily near the small town of Marsala. Each recipe has its leading actor and, in this case, it is Prince Marsala who plays the role of the protagonist.
Marsala is really useful for adding depth to sauces, as well as packing a punch. It can be sweet or dry, and is usually served alongside dessert. TASTING NOTES With hints of raisins and vanilla it is dry, full, and harmonic on the palate. Marsala wine is a fermented wine from Sicily, Italy. Alcohol, mistella (fresh grape must with added alcohol) and mosto cotto (concentrated fresh grape must which is traditionally “cooked” during 36 hours until it reduces to a third of its original volume) are then added to the base wine, thus giving it respectively its final alcohol content, the desired sugar level and the traditional flavor.įor Colombo Marsala, we add then 10% of superior Marsala, Marsala Superiore Dry, which is aged for minimum 4 years.ĪGEING Aged for over 2 years (minimum 1 by law) in Slavonian oak barrels Marsala wine provides a balanced taste with a hint of sweetness, sourness, and alcohol. It is one of the key ingredients in the chicken Marsala recipe that elevates this dish to a whole new level. The base wine is of a more or less intense straw color, with a 12% alcohol content and a minimum residual sugar level of 20g/l. Marsala wine is a versatile kind of fortified wine in Italy that can be ideal for both drinking and cooking. VINIFICATION Soft press and slow fermentation at a controlled temperature of 20-25☌. Today Marsala wine is classified depending upon its color, sweetness, and age, and with versions that are quite sweet all the way to very dry. area in the Trapani Province, Western SicilyĬULTIVATION counter-espalier, spurred cordon pruning
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