Are you thinking of drinking or cooking with Marsala? Marsala was originally served between your first and second courses. It is now also served chilled, with spicy cheeses such as Parmesan, Gorgonzola, and Roquefort. At room temperature, it makes a good dessert wine. It is still used quite frequently as a cooking wine in Italian dishes.
Marsala is the west section of Sicily, the island near the foot end of Italy. Marsala is a fortified wine, meaning that alcohol such as brandy is added. It is sometimes flavored with herbs, roots, peels, and spices. Read More...
Cribari Marsala is a deep amber, full-bodied, sweet sherry with aromas of toasted almond, caramel, and honey; accented by a distinguishing floral bouquet, with a hint of vanilla.
Marsala D.O.C. Dry is an aperitif wine, but also used in Italian cooking, such as Veal Marsala. The grape composition is Cataratto, Grillo, and a maximum of 15% Inzolia. Dry Marsala is ideal with cheese or antipasti or can be used to prepare pates, terrines, braised meat and poultry, risotto, and sautéed veal or beef.
Marsala D.O.C. sweet is made by adding a small amount of grape brandy to the grape varietals Cataratto, Grillo, and Inzolia. It is then aged in large wooden barrels. Sweet Marsala can be sipped on its own or served to accompany desserts; it is frequently used in Italian sweets, and is traditional in zabaione (zabaglion). Serving Temperature: As an aperitivo, 47 degrees F. With desserts, between 61 degrees F and 65 degrees F. On it's own, 55 degrees F or more. Served chilled.
Private Stock Marsala from California, 18% alcohol by volume.
Paul Masson uses an old-world method of aging in small oak casks, resulting in a smooth flavor and finish. Sweet, oak-mellowed California Dessert wine.
A creamy, medium sweet marsala with raisin-like flavoring. Delicious for sipping or a gourmet touch I recipes. Serve at room temperature.
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