Marsala wine is produced in Sicily, Italy, in a region that has the same name and received a protected designation of origin in 1969. Marsala wine is similar to port; it was initially fortified to withstand sea travels and then gained in popularity.
Marsala wine is produced under the process “In Perpetuum”, very
similar to the one used to make sherry. This process is to raise
the level of alcohol while preserving the characteristics during
long sea voyages. It is made from white grapes Grillo,
Inzolia and Catarratto
types, among others.
The Marsala wine was served as an appetizer between the first and second dish, and most recently served as a dessert with Roquefort cheese, Parmesan and other spicy cheeses, fruits or pastries.
Marsala Wine is classified according to its sweetness,
color, and aging; levels of sweetness are dry (with
maximum 40 grams of sugar per liter) semi (41-100 grams per
liter) and sweet (with more than 100 grams per liter)
With regard to aging, it may be Gold, Ambra, Rubino, Fine (aged one year), Superiore (Aged two years), Superiore Riserva (Aged at least 4 years), Vergine or Pavers (Aged at least 5 years), Vergine or screeds or screeds Stravecchio e Vergine Riserva (aged at least 7 years). Marsala wine is also quite used for cooking and making sauces.
The appearance of Marsala wine can vary from golden brown to ruby, to amber, and is popular in Americans Italian restaurants for his versatility and because it allows you to create all kinds of recipes. Some popular recipes made from wine are Chicken Marsala, Beef Marsala, Marsala and Fruit Tofu, and seafood Marsala.