Marsala

Question 1

What is marsala?

Answer 1

a fortified wine from the island point of Sicily, first manufactured in 1773 by the English Port and Sherry merchant, John Woodhouse

Question 2

How are marsala wines fortified?

Answer 2

fortified with grape spirit either during or after fermentation, depending on the desired level of sweetness.

Question 3

Define mosto cotto

Answer 3

(cooked must) or sifone, a mistelle produced by fortifying the unfermented must of overripe grapes, are used to adjust both color and sweetness

Question 4

What colors are Marsala available in?

Answer 4

3: ambra, oro (golden), and rubino

Question 5

What grapes are used in the ambra and oro styles of Marsala?

Answer 5

White grapes Grillo, Inzolia (Ansonica)
*most desired
Catarratto, Damaschino *high yielding

Question 6

What grapes are used in Rubino style of Marsala?

Answer 6

Perricone, Calabrese (Nero d’Avola), and Nerello Mascalese. White grapes max 30%

Question 7

How is sugar content defined on Marsala labels?

Answer 7

Secco - up to 40g RS
Semisecco - 40-100g RS
Dulce - 100g min RS

Question 8

How are cask age designations defined on Marsala labels?

Answer 8

1 year - Fine
2 years - Superiore
4 years - Superiore Riserva
5 years - Vergine
min 10 years - Vergine Stravecchio

Question 9

Does vintage Marsala exist?

Answer 9

Yes, the vintage refers to the year of fortification

Question 10

What wine is Marco de Bartoli famous for releasing in Marsala?

Answer 10

Vergine-quality “Vecchio Samperi” as Vino (without GI) due to its lack of fortification.

Question 11

What Marsala style does not permit the addition of either mosto cotto or sifone?

Answer 11

Vergine Marsala - is fortified after fermentation, cannot include moscto cotto or sifone, must be secco in style

Question 12

How long must solera versions of Marsala stay in cask?

Answer 12

5 years in the solera.