Marsala

Question 1

Who first produced Marsala?

Answer 1

John Woodhouse first made in 1773. He was a sherry & port merchant.

Question 2

What is the mosto cotto?

Answer 2

‘Cooked must’ added to Marsala for color + sweetness. Only permitted for the Ambra style.

Question 3

What are the levels of sweetness for Marsala?

Answer 3

Secco: max 40g/L RS
Semisecco: 40-100g/L RS
Dolce: 100g/L RS and up

Question 4

What is a sifone?

Answer 4

A sifone is a mistelle made by fortifying overripe grape must.

Question 5

What style & aging requirements in Vergine Marsala?

Answer 5

Vergine must be secco (fortified post ferm), min 5yrs aged in cherry or oak wood barrels.

Question 6

What is the least aged style of Marsala?

Answer 6

Fine marsala is only aged for a year total in oak or cherry. The first 4mo can be in another vessel.

Question 7

What is concia?

Answer 7

Concia is the process of adding mosto cotto to Ambra Marsala.

Question 8

What are 4 white varieties allowed for Marsala?

Answer 8

Grillo and Insolia: better quality

Catarratto and Damacschino: higher yielding

Question 9

Name 3 varieties used for Rubino.

Answer 9

Perricone, Calabrese (AKA: Nero d’Avola), Nerello Mascalese. Technically all white varieties are allowed too with max 30%.

Question 10

What is the min ABV for Marsala?

Answer 10

12% Natural
17.5% for Fine
18% for Superiore, Solera, Vergine, and Riserva styles

Question 11

How long must Superiore Marsala be aged? Superiore Riserva?

Answer 11

Superiore Marsala: min 2yrs cherry/oak

Superiore Riserva: min 4yrs cherry/oak