When you think of Italian wine, one of the first that may come to mind is Chianti, but have you ever heard of Marsala? Marsala is a fortified wine produced in the region surrounding the Italian city of Marsala, in Sicily. While Marsala is often associated with cooking, it is also enjoyed as a dessert wine, and can come in a variety of colors, including red. In this article, we’ll answer the question of whether Marsala is a red wine, and explore the history and characteristics of this unique Italian wine.
The History of Marsala
The history of Marsala dates back to the late 18th century, when Englishman John Woodhouse brought in a shipment of fortified wine from the island of Sicily. Woodhouse found that adding brandy to the local Sicilian wine helped preserve it during transportation. But he also found that the addition of brandy gave the wine a new depth of flavor and color, and that locals were drawn to the result.
As the popularity of this fortified wine, dubbed ‘Marsala,’ grew, so did the competition, with winemakers experimenting with new ways to produce and refine the drink. Today, Marsala is recognized as a Protected Designation of Origin by the European Union, meaning that wine labeled as Marsala must meet certain standards and originate from a specified region.
What is Marsala?
Marsala is a fortified wine, which means that it is made by blending a base wine with a spirit, typically brandy. The spirit increases the alcohol content of the wine, which in turn extends its shelf life. The addition of brandy also gives Marsala its distinct flavor and aroma.
While most Marsala is made from white grapes, it can also come in red and amber varieties. In fact, the red version of Marsala is sometimes referred to as Ruby Marsala. However, it’s important to note that not all Marsala labeled as ‘red’ is actually produced using solely red grapes.
How is Marsala Made?
The process for making Marsala is complex and involves several steps. First, the grapes are harvested and pressed to extract the juice. The juice is then fermented into wine, and once the wine has reached a specific alcohol level, brandy is added to stop the fermentation process. This interrupts the natural conversion of sugar to alcohol, leaving residual sugar in the wine, which gives Marsala its sweetness.
After the addition of brandy, the wine is aged in oak barrels for a minimum of one year, and in some cases, up to 20 years or more. During this time, the wine is exposed to the air, which helps to develop a thin layer of yeast called ‘flor’ on the surface, which in turn produces a distinct flavor and aroma.
The Classification of Marsala
Marsala is classified by color, sweetness level, and age. There are three color varieties of Marsala: oro (golden), ambra (amber), and rubino (ruby). The sweetness level ranges from secco (dry) to semisecco (off-dry) to dolce (sweet). Lastly, age is categorized as fine, superiore, or vergine, with the latter two being aged for at least five years.
Each classification of Marsala has its own specific characteristics and pairs well with certain dishes. For example, fine Marsala is often served as an aperitif, while superiore Marsala is typically enjoyed with dessert or as a digestif.
Marsala and Cooking
While Marsala is enjoyed as a drink, it is perhaps best known for its culinary uses. In Italian cuisine, Marsala is often used as an ingredient in savory dishes, particularly in sauces and marinades for meat and poultry. It is also used in dessert recipes such as tiramisu and zabaglione.
When used in cooking, Marsala is typically a drier and less sweet version than the wine used for drinking. The flavor of Marsala adds depth and complexity to dishes, particularly when paired with rich, savory flavors.
Conclusion
Marsala is a unique and complex Italian wine that can be enjoyed as a drink or used in cooking. While it is often associated with being a dessert wine, it can also come in red and amber varieties, and can be classified by color, sweetness level, and age. Whether you are enjoying a glass of Marsala after dinner or using it to add flavor to your favorite recipe, this versatile wine is sure to impress.
Frequently Asked Questions
- Is Marsala a red wine? While most Marsala is made from white grapes, it can also come in red and amber varieties. The red version of Marsala is sometimes referred to as Ruby Marsala. However, not all Marsala labeled as ‘red’ is actually produced using solely red grapes.
- What is Marsala used for? Marsala is enjoyed as a drink and can be used in cooking. It is commonly used in Italian cuisine as an ingredient in savory dishes and desserts.
- What are the different classifications of Marsala? Marsala is classified by color, sweetness level, and age. There are three color varieties of Marsala: oro (golden), ambra (amber), and rubino (ruby). The sweetness level ranges from secco (dry) to semisecco (off-dry) to dolce (sweet). Lastly, age is categorized as fine, superiore, or vergine, with the latter two being aged for at least five years.
- What dishes pair well with Marsala? The pairing of a specific Marsala with a dish will depend on the sweetness level and age. Fine Marsala is often served as an aperitif, while superiore Marsala is typically enjoyed with dessert or as a digestif. Marsala pairs particularly well with savory dishes or desserts featuring rich, bold flavors.
References
- National Institute of Nutrition and Food Research. (2013). Marsala wine elaboration, evolution and sensory properties. Food research international, 50, 480-487.
- Wilson, J. (2015). The Complete Guide to Growing Your Own Grapes and Making Your Own Wine. Atlantic Publishing Group, Inc.
- Wine Institute. (n.d.). Marsala. Retrieved from https://wineinstitute.org/our-story/avas-and-wine-regions/marsala/