top of page

An In-depth Guide to Marsala Wine

Updated: Jul 31, 2023

Florio Winer - Marsala wine guide

Introduction

A hidden gem in the world of fortified wines, Marsala carries with it the spirit and passion of Sicilian winemaking tradition. This rich, aromatic wine, often reserved for cooking in many kitchens, offers an intriguing depth and complexity when explored in its entirety. Today, let’s uncork the bottle and dive into the fascinating world of Marsala wine, from its unique production methods to its diverse styles and serving suggestions.

Understanding Marsala Wine – The Basics

Marsala wine is a fortified wine, a category that includes other beloved varieties like Port, Sherry, and Madeira. What sets Marsala apart, though, is its specific production process and the signature influence of Sicily's terroir.


What is Marsala Wine?


Marsala is a robust and flavorful wine that originated in the 18th century in the port city of Marsala in Sicily, Italy. English trader John Woodhouse recognized the potential of the local wine and started fortifying it with brandy to preserve it for the long sea journey back to England. The result was a wine that was richer, more complex, and more robust, which quickly gained popularity.


How is Marsala Wine Made?


The production of Marsala wine involves a two-step process: winemaking and fortification.


Winemaking: The process starts with the harvesting of grapes. Primarily three types of white grapes – Grillo, Catarratto, and Inzolia – are used in Marsala production, although red varieties can also be used for certain styles. Once harvested, the grapes are pressed, and the juice is fermented to create a base wine.


Fortification: The base wine is then fortified by adding grape spirit, usually brandy. This addition not only increases the alcohol content but also halts the fermentation process, preserving some of the grapes' natural sweetness. The amount of spirit added will determine the final sweetness of the Marsala – Secco (dry), Semisecco (semi-sweet), or Dolce (sweet).


The fortified Marsala wine is then aged using a process known as the 'solera' system. This method involves a series of casks (also known as criaderas), with the oldest cask at the bottom (the solera) and the youngest at the top. Over time, wine from the younger criaderas is systematically mixed with the older wines in the criaderas below, ensuring a consistent style and flavor profile over time. The final Marsala wine is drawn off the oldest cask (the solera) for bottling.


The time spent aging in the cask significantly influences the Marsala's flavor, color, and texture, with longer-aged Marsala wines typically being more complex and intense.


Marsala's unique blend of native Sicilian grapes, careful fortification, and patient aging gives it a flavor profile that is rich and complex, yet balanced. Its versatility, ranging from a cooking ingredient to a respected dessert wine, makes it a fascinating subject of study for any wine enthusiast.


The Different Types of Marsala


Navigating the styles of Marsala can be an adventure on its own. Marsala wines vary in color, sweetness, and age, creating an array of types that can cater to different palates and occasions. Here's a guide to understanding these variations:


1. Color: Marsala wines are typically classified into three color types:

  • Oro (Gold): These are made from white grape varieties and have a golden hue. They can be dry or sweet, with flavors of apricot, vanilla, and brown sugar.

  • Ambra (Amber): These are also made from white grapes but get their darker color from the addition of mosto cotto, a kind of cooked grape must. They're generally semi-sweet and offer flavors of dried fruit, honey, and almonds.

  • Rubino (Ruby): Made from red grape varieties (like Perricone, Nerello Mascalese, and Nero d'Avola), Rubino Marsala is a newer style and has a ruby color with flavors of cherries, plums, and licorice.

2. Sweetness: Depending on the residual sugar content, Marsala wines can be:

  • Secco (Dry): These have a sugar content of less than 40 grams per liter and are typically served as an aperitif.

  • Semisecco (Semi-sweet): These have sugar levels between 41 to 100 grams per liter and can serve as an accompaniment to main courses or desserts.

  • Dolce (Sweet): With sugar levels exceeding 100 grams per liter, these are usually served as dessert wines.

3. Age: Marsala wines are also categorized based on the minimum aging period:

  • Fine: Aged for at least one year, this is the youngest type of Marsala, typically used for cooking.

  • Superiore: This type is aged for at least two years.

  • Superiore Riserva: Aged for at least four years, these are usually used as dessert wines.

  • Vergine or Soleras: Aged for at least five years, these are dry wines.

  • Vergine Stravecchio or Vergine Riserva: These are the highest quality Marsala wines, aged for at least ten years.

Understanding the different types of Marsala wine is key to appreciating their unique characteristics. Whether it's a dry Oro Marsala served as an aperitif, a sweet Ambra Marsala paired with dessert, or a Rubino Marsala savored on its own, there's a Marsala wine for every occasion.



Marsala Tasting at Florio Winer - Marsala wine guide
Marsala Tasting at Florio Winer


The Birthplace of Marsala - Marsala, Sicily


Marsala wine hails from the city of Marsala, located on the westernmost point of Sicily. This region's hot, arid climate is ideal for the production of the grapes that contribute to Marsala's unique flavor profile – primarily Grillo, along with Catarratto and Inzolia. Each grape lends different characteristics, with Grillo known for its full-bodied and aromatic qualities, Catarratto for its high yield and crisp acidity, and Inzolia for its rounded flavors and fragrant bouquet.


We recently visited Marsala and put together a travel guide. Check it out and experience Marsala wine in it's native land.

Serving Marsala – From Kitchen to Table


While Marsala wine is a popular ingredient in cooking (think Marsala sauce or Tiramisu), it is also a delightful wine to sip.

1. Aperitif: Dry Marsala, served chilled, makes for an elegant aperitif, pairing well with strong cheeses and charcuterie. 2. Dessert wine: Sweet Marsala, served at room temperature, is a perfect dessert wine, complementing flavors of dark chocolate, caramel, or creamy cheeses. 3. Cooking: Marsala wine adds depth and richness to a variety of dishes, from chicken or veal Marsala to the delicious Italian dessert Tiramisu.

With its remarkable versatility, Marsala wine can be an exciting addition to your culinary and wine-tasting adventures. Cheers!

19 views0 comments

Comments


bottom of page