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This
popular Sicilian fortified wine is Italy's answer to sherry and Madeira.
It's served as a dessert wine, but it's also a key ingredient in many Italian
dishes, including zabaglione, tiramisu, and veal scaloppini. The largest Marsala house, Florio, was founded in 1832 by Calabrian Vincenzo Florio, known as the "father of the Sicilian wine trade.'' Owing no doubt to the importance of this wine, Florio's warehouse and cellars occupied a full kilometer of frontage along the sea. It was the first Italian Marsala house. The Marsala wine trade has always been dominated by large houses.
Marsala
For at least a century it was the equal to Sherry and Madeira. In time though, it was relegated to the kitchen as mere cooking wine.
The wine has now climbed back into respectability.
Today, Marsala comes in three different colors Oro (golden), Ambra (amber), Rubino (ruby)
Marsalas are
graded according to their sweetness and age. The sweetest Marsalas are
called "dolce," followed by "demisecco," and then "secco,"
which are the driest. Ranked from youngest to oldest, the age grades are
"fine," "superiore," "superiore riserva," "vergine,"
and "stravecchio."
Buy your favorite Marsala from here: Marsala
Florio Dry
Florio Sweet
G&D Marsala |
Lombaro Cusina
Lombaro Dry
Lombaro Sweet |
Pellegrino Dry
Pellegrino Sweet |
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