Marsala wine
Marsala wine
Marsala wine (pronunciation: /mɑːrˈsɑːlə/) is a type of fortified wine originating from the region of Marsala, in Sicily, Italy.
Etymology
The term "Marsala" is derived from the Arabic term "Marsa Allah", meaning "Port of God". This is a reference to the city of Marsala, which has been a significant port city throughout history.
Production
Marsala wine is produced using the grape varieties Grillo, Inzolia, and Catarratto. The production process involves a method known as "in perpetuum", which is similar to the solera system used in Sherry production. This method involves blending younger wines with older ones to achieve a consistent flavor profile.
Types of Marsala wine
There are several types of Marsala wine, categorized based on color, sweetness, and aging period. These include:
- Oro: A golden Marsala wine.
- Ambra: An amber Marsala wine, made with the addition of mosto cotto.
- Rubino: A ruby Marsala wine, made using red grape varieties.
- 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.
- Vergine Stravecchio: Aged for at least ten years.
Usage
Marsala wine is often used in cooking, particularly in Italian dishes such as Chicken Marsala and Tiramisu. It is also enjoyed as a dessert wine due to its sweet flavor profile.
Related terms
External links
- Medical encyclopedia article on Marsala wine
- Wikipedia's article - Marsala wine
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