Marsala

Question 0

True or False: Marsala wines are fortified with grape spirit either during or after fermentation, depending on the desired level of sweetness.

Answer 0

True

Question 1

Marsala is a fortified wine from the island point of____, first manufactured in 1773 by English Port and Sherry merchant, John Woodhouse.

Answer 1

Sicily

Question 2

The addition of either mosto cotto (cooked must) or ______–a mistelle produced by fortifying the unfermented must of overripe grapes, are used to adjust both color and sweetness.

Answer 2

sifone

Question 3

Marsala DOC wines are available in three colors: List the (3)

Answer 3

ambra
oro (golden)
rubino

Question 4

The ambra and oro styles are produced from what (4) white grapes?The ambra style is of lower quality and is the only style that permits the practice of concia: the addition of mosto cotto.

Answer 4

Grillo-preferred
Inzolia (Ansonica)-preferred
Catarratto
Damaschino

Catarratto and Damaschino are high-yielding grapes of less interest.

Question 5

Rubino wines are produced from what (3) grapes?

Answer 5

Perricone
Calabrese (Nero d’Avola)
Nerello Mascalese
White grapes may comprise a maximum 30% of the rubino production.

Question 6

Marsala is further classified by the time it spends in cask: List (5)

Answer 6

(1 yr) Fine
(2 yrs) Superiore
(4 yrs) Superiore Riserva
(5 yrs) Vergine
a minimum (10 yrs) Vergine Stravecchio

Question 7

The three colors of Marsala will also have their sugar content defined on the label: what is secco, semisecco, dolce grams per liter of residual sugar?

Answer 7

Secco - a maximum 40 grams per liter of residual sugar,
Semisecco - 40 to 100 g/l of residual sugar,
Dolce - a minimum 100 g/l of residual sugar.

Question 8

True or False: Vergine Marsala is fortified after fermentation and the style does not permit the addition of either mosto cotto or sifone; thus, it must be secco in style. Solera versions also exist, and must spend at least five years in the solera prior to bottling.

Answer 8

True-Marco de Bartoli, one of the most revered producers of Marsala, releases his Vergine-quality “Vecchio Samperi” as vino de tavola due to its lack of fortification. Vintage Marsala does exist and the vintage refers to the year of fortification.

Question 9

Where is the Marsala DOC?
• 	Basilicata
• 	Campania
• 	Sardinia
• 	Sicily
• 	Tuscany

Answer 9

Sicily

Question 10

Which of the following Marsala styles permits the addition of mosto cotto to color and sweeten the final wine?
• 	Ambra 
• 	Rubino
• 	Vergine
• 	Oro

Answer 10

Ambra -The ambra style is of lower quality and is the only style that permits the practice of concia: the addition of mosto cotto.

Question 11

What is the maximum residual sugar for Marsala secco wines?
• 9 grams per liter
• 12 grams per liter
• 30 grams per liter
• 40 grams per liter (correct answer, your response)
• 100 grams per liter

Answer 11

40 grams per liter (correct answer) Secco

Semisecco - 40 to 100 g/l of residual sugar
Dolce - a minimum 100 g/l of residual sugar

Question 12

Which of the following grapes is not used in Marsala production?
• 	Nero d'Avola
• 	Grillo
• 	Zibibbo 
• 	Inzolio
• 	Damaschino

Answer 12

Zibibbo