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IWS2 > Marsala** > Flashcards

Marsala** Flashcards

1
Q

When were Marsala wines most famous?

A

in the 19th century they were among the world’s most admired fortified wines

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2
Q

Who was John Woodhouse?

A

English merchant who landed in Marsala in 1773.

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3
Q

What is the vinicultural basis of Marsala wine production?

A

similar to solera system in wood barrels

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4
Q

What was the original name of Marsala wine?

A

vino perpetuo

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5
Q

Who was the biggest customer of Marsala in the 19th century?

A

British Royal Navy

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6
Q

Who contributed to improvement of Marsala wine in the early 1800’s with better viticulture and more systemic use of the solera system.

A

Benjamin Ingham

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7
Q

Who was the first Italian entrepreneur to be involved in Marsala wine?

A

Florio, 1832

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8
Q

What factors led to the decline of Marsala in the late 19th century?

A

phylloxera, increased alcohol tax, static market for fortified wine

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9
Q

Who are the leading producers of Marsala today?

A

Florio, Marco de Bartoli (IWS) and Pellegrino (Wiki)

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10
Q

What hard-to-match foods pair well with Marsala wine?

A

asparagus, brussel sprouts and chocolate (Wine Folly) [abc]

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11
Q

How long does Marsala last after opened?

A

Marsala wine will stay fresh open for about a month.(Wine Folly)

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12
Q

What is Marsala Speciali?

A

flavored Marsala mixed with fruit, nuts, spices, chocolate and egg - used for cooking

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13
Q

What is the legal status of Marsala Speciali?

A

eliminated from DOC rules in 1984

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14
Q

What province is associated with Marsala DOC?

A

Trapani, DOC covers the entire province

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15
Q

What soil is associated with Marsala DOC?

A

mostly calcareous (terra rossa around Marsala, terre argillose [clay] around Salemi and dark soils in lower Belice Valley

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16
Q

What climate is associated with Marsala DOC?

A

Mediterranean, one of the driest and warmest of Sicilia

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17
Q

What is the preferred training for vines used for Marsala and what advantages does it confer?

A

alberello, canopy protects from sunburn, and keeps clusters cooler

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18
Q

What are the base elements of Marsala wine?

A

usually, a white fortified wine from white grapes

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19
Q

What is the most important grape of Marsala wine?

A

Grillo (not Catarratto)

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20
Q

What is the relevance of Ingham?

A

Benjamin Ingham contributed to improvement of Marsala wine in the early 1800’s with better viticulture and more systemic use of the solera system.

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21
Q

When was the Marsala wine growing area delimited?

A

government delimited it in 1931, before DOC structure existed

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22
Q

When was the Marsala DOC established?

A

1969

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23
Q

What is the contribution of Inzolia grapes to Marsala?

A

adds perfume

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24
Q

What is the contribution of Damaschino grapes to Marsala?

A

minimal, least used grape for Marsala

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25
Q

What red grapes contribute to ruby Marsala?

A

Nero d’Avola, Perricone and Neretto Mascalese [NNP]

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26
Q

What are the defining aspects of Marsasa Vergine?

A

fortified white (only!) wine, treatment only with grape spirit or ethyl alcohol, minimum 5 years in oak, < 4% RS, >18% abv [VE=5,R(18th letter)gine]

27
Q

What are the defining aspects of Marsasa Vergine reserva?

A

riserva = stravecchio > 10 years maturation in wood barrels

28
Q

What is role of solera for Marsala Vergine?

A

can be made vintage or in solera

29
Q

What is purest and most authentic style of Marsala?

A

Marsala Vergine

30
Q

What is the Italian term for treatment of Marsala?

A

conciati

31
Q

What are the treatments not used for Marsala Vergine?

A

Mosto cotto, Sifone, Mosto concentrato

32
Q

What color and sugar classifications are used for Marsala Vergine?

A

occasionally labeled oro and secco (but it always qualifies for those two labels)

33
Q

What are the defining aspects of Marsala Superiore?

A

wood matured for 2 years and abv > 18% (riserva aged 4 years)

34
Q

What are the defining aspects of Marsala Fine?

A

matured for a year (8 months in wood) and abv > 17.5%

35
Q

What color and RS classifications are used for Marsala Superiore?

A

oro, ambra, rubino; secco, semisecco, dolce

36
Q

What color and RS classifications are used for Marsala Fine?

A

oro, ambra, rubino; secco, semisecco, dolce

37
Q

Which Marsala styles are vintage labeled?

A

all: Vergine, Superiore, Fine (rare)

38
Q

Mosto cotto is used to achieve what effect?

A

(cooked grape must) adds aromas such as burned sugar and caramel

39
Q

Mosto cotto is added to which styles of Marsala?

A

Ambra Marsala Superiore or Ambra Marsala Fine [not Marsala Vergine or Marsala rubino or Marsala oro]

40
Q

What are the two overall styles of Marsala conciati?

A

Marsala Superiore and Marsala Fine

41
Q

Mosto cotto is never added to which style of Marsala?

A

Marsala Vergine or Marsala rubino or Marsala oro

42
Q

What is the volume of production breakdown for the different styles of Marsala?

A

Vergine <1%; Superiore <20%, Fine 80%

43
Q

Sifone is used to achieve what effect?

A

(sweet fortified grape must) adds sugar, texture and aromas [FO]

44
Q

Mosto concentrato is used to achieve what effect?

A

(concentrated grape must) adds smooth mouthfeel and adjust sweetness

45
Q

The old term S.O.M. refers to which Marsala style?

A

Superior Old Marsala > Superiore

46
Q

The old term G.D. refers to which Marsala style?

A

Garibaldi Dolce > Superiore

47
Q

The old term L.P. refers to which Marsala style?

A

London Particular > Superiore

48
Q

The old term I.P. refers to which Marsala style?

A

Italian Particular > Fine

49
Q

Which Marsala treatments may be obtained from outside the Marsala DOC?

A

none

50
Q

What are the defining aspects of Marsala Superiore riserva?

A

wood matured for 4 years and abv > 18% (compared to 2 years for non-riserva)

51
Q

What is the primary use of Marsala Fine?

A

sold to the food industry or intended as a cooking ingredient

52
Q

What is definition of Marsala secco?

A

< 4% RS (< 40 g/l)

53
Q

What is definition of Marsala semisecco?

A

between 4-10% RS (btwn 40-100 g/l)

54
Q

What is definition of Marsala dolce?

A

> 10% RS (> 100 g/l)

55
Q

What are the treatments used for Marsala Vergine?

A

only fortification

56
Q

What is training for vines is allowed in Marsala DOC?

A

vertical (Guyot) and alberello (preferred)

57
Q

What is the contribution of Catarratto grapes to Marsala?

A

considered the traditional grape, adds oxidative aromas

58
Q

What is the traditional grape of Marsala?

A

Cataratta (not Grillo)

59
Q

What type of wood barrels are allowed for Marsala production?

A

oak or cherry

60
Q

What are the color markers for white Marsala?

A

oro and ambra (not rubino)

61
Q

What are the determinants of color for Marsala?

A

color of grapes used and proportion of mosto cotto used

62
Q

What is the percentage of red grapes used in Marsala Rubino?

A

at least 70%

63
Q

What is acquavite?

A

grape spirit (added to all styles of Marsala)

64
Q

What 4 white grapes are used for Marsala production?

A

Damaschino, Inzolia, Catarratto, Grillo (DiOCG]

IWS2 (15 decks)

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