Marsala wine

Marsala is a fortified wine that takes its name from the Sicilian port city of Marsala, from where it is mainly exported to England. He will be expanded partially gespritet, particularly in the premium varieties but ungespritet.

General

Since April 2, 1969 this sweet wines obtained the status of a legally protected designation of origin ( DOC). The growing zone encompasses nearly the entire province of Trapani. For the Marsala white grape varieties Catarratto Bianco comune and / or Catarratto Bianco lucido, Dama Chino, Grillo and Inzolia are allowed. The rare red Marsala may be pressed only from Nerello Mascalese, Nero d'Avola and Perricone.

This wine could survive the transport ship well, he was treated with pure alcohol to preserve it. The Englishman John Woodhouse had previously engaged in the production of port wine and sherry and shipped in 1773, the first fortified wines of Marsala. Other important wine dynasty families were the two about William Ingham related to each other English families Ingham, Whitaker and the local Florio.

Species

In general, the wine has 15% to 20 % alcohol ( 17-20% for quality wines), is gold ( = Oro ) to amber ( = amber ) and will be expanded in the variations " secco ", " abboccato " or " dolce ". However, other residual sugar contents than elsewhere apply to Marsala for those designations. The secco ( dry) may have a residual sweetness to 40 g / l, semisecco or abboccato ( semi- dry) from 40 to 100 g / l and the Dolce (sweet) have more than 100 g / l. Called Dry Marsala, Marsala Vergine and ( 4 g / l residual sugar ), is an aperitif, as " dolce " he is as a dessert wine in the afternoon or as flavoring ingredient in cooking and bakery used.

A Marsala Fine must be at least ripe for a year in oak barrels and have a minimum alcohol content of 17 percent. 18% is the minimum for all other quality wines. For the Marsala Superiore at least 2 years of barrel aging for Superiore Riserva apply at least four years. The following are the Marsala Vergine and the Solera ' with at least five years, virgin Stravecchio, Solera Stravecchio, Vergine Riserva and Solera Reserve with at least ten years wooden barrel maturation. There are also older Riservas that may be marked on the label.

The good qualities of Marsala are not aufgespritet, that is, by the addition of alcohol in the fermentation stopped, but of course have reached maturity. For this purpose, the income must be reduced to about 25 hl / ha in order to achieve the necessary alcohol content. In normal crop yields of about 70 hl / ha are allowed.

By adding egg yolks and sugar to a sweet Marsala and mild taste is awarded. He becomes thicker and darker. This type of Marsala is served after the meal.