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OŚWIADCZAM, ŻE JESTEM PEŁNOLETNI/A I WYRAŻAM ZGODĘ NA PRZEDSTAWIENIE OFERTY ALKOHOLOWEJ.

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Wines Marsala

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Bestseller
Pellegrino Rubino Dolce Marsala Fine D.O.C.
Wine Pellegrino Rubino Dolce Marsala Fine D.O.C.
PLN 69.99
Red Sweet Italy
PLN 62.99
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Red Sweet Italy
Pellegrino I.P. Marsala Fine D.O.C.
Wine Pellegrino I.P. Marsala Fine D.O.C.
PLN 42.50
White Sweet Italy
PLN 38.25
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Cantine Pellegrino Marsala Superiore Garibaldi Dolce
Wine Cantine Pellegrino Marsala Superiore Garibaldi Dolce
PLN 69.99
White Sweet Italy
PLN 62.99
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White Sweet Italy

History of Marsala wine

With the end of the 18th century, many Englishmen moved to Marsala in Sicily and developed the local wine industry. One of them, John Woodhouse created the first Marsala by adding wine distillate to barrels to keep the wine from spoiling. It proved such a success that the English government ordered the wine to be supplied to one of the Mediterranean fleets under the command of Admiral Horatio Nelson, who particularly loved Marsala wine. As a result, a contract was drawn up between Woodhouse and Admiral Nelson, under which he would supply 500 barrels a year to the British fleet.

Today, the most famous and one of the largest producers of Marsala is Cantine Pellegrino.

What is Marsala?

Marsala can be made from up to ten, local, Sicilian grape varieties, both white and red. These include the famous Cataratto, Grillo, Nero d'Avola or the lesser-known Nerello Mascalese and Damaschino.

It is a type of fortified wine, which means that ??it is subjected to a process of fortification with alcohol, usually brandy or grape spirit with a neutral taste. This makes Sicilian Marsala a very vibrant wine, like Porto or Madeira, and is perfect for aging. The wine is produced using the Solera method, which involves blending older wine with younger wine. This gives it a unique flavor and aroma. Marsala wine is differentiated by its color, length of aging in barrels and level of sweetness.

The color varies depending on the grape varieties used:

  • oro (golden) - made exclusively from white varieties
  • ambra (amber) - must was added to the white base
  • rubino (ruby) - made from red varieties.

The length of aging will be recognized by the terms on the label:

  • fine - Marsala aged in barrels for a minimum of one year
  • superiore - matured in barrels for two years
  • superiore riserva - matures in barrels four years
  • vergine - matures a minimum of five years
  • vergine stravecchio - matures a minimum of 10 years

Marsala sweetness, on the other hand, is divided into 3 categories:

  • secco (dry) - maximum 40 g of residual sugar per liter,
  • semisecco (semi-dry ) - 40-100 g of residual sugar per liter
  • dolce (sweet) - more than 100 g of residual sugar per liter.

Depending on the residual sugar content, aging time and varieties used, Marsala's flavor profile and color will vary. The most common notes are apricots, red or black berries (in the case of Marsala colors ambergris or rubino) and dried. Maturation in barrels gives it aromas of vanilla, caramel or tobacco.

How to combine Marsala wine with food?

With its distinctive aromas of fruit and caramel, Marsala will perfectly enrich desserts and fruits. Dry Marsala is great with red meats, mushrooms or nutty sauces.