Paul Masson uses an old-world method of aging in small oak casks, resulting in a smooth flavor and finish. Masson emigrated from the Burgundy region of France in 1878 to California, United States, where he met Charles Lefranc, one of a number of French immigrants who had expanded the viticulture introduced into the Santa Clara Valley by the Catholic mission fathers. The Mountain Winery, formerly the Paul Masson Mountain Winery, is a winery in Saratoga, California, USA.
Paul Masson Marsala
Paul Masson Marsala is renowned for its deep golden color, mellow taste and sweet nutty flavor. The winemakers skillfully blend the best grapes from California and barrel age the wine in American Oak to greatly improve its flavor. Serve as an aperitif or as an after diner wine. Marsala is a key ingredient in chicken marsala as well as many other gourmet dishes.
It, Now! |
Like other great fortified wines such as sherry and port, Marsala developed
historically not as a drink of the local people, but as a wine primarily
intended for export to London and the British Empire. The wine is not fortified with the addition of grape brandy; rather it is a natural wine that ages dynamically in old soleras
upwards of twenty years in age, thus gaining in nutty complexity and richness.