The Marsala that bumped off the Cabernet Sauvignon

casaveneracion.com Marsala

In the stewed beef with Cabernet Sauvignon entry, I mentioned that the Cabernet Sauvignon went into the pot because we opened a bottle of Marsala. You know, instead of drinking the Cabernet Sauvignon (yes, while cooking — I’ve been known to do that), because the Marsala tasted better, the Cabernet Sauvignon was used for cooking instead. Well, this is the bottle of Marsala.

Marsala is a wine produced in the city of the same name in Sicily. Like port, Marsala wine is sweet.

From Wikipedia:

Different Marsala wines are classified according to their color, sweetness and the duration of their aging. The three levels of sweetness are secco (with a maximum 40 grams of residual sugar per liter), semisecco (41-100 g/l) and sweet (over 100 g/l). The color and aging classifications are as follows:

Oro has a golden color.
Ambra has an amber color. The coloring comes from the mosto cotto sweetener added to the wine.
Rubino has a ruby color.
Fine has minimal aging, typically less than a year.
Superiore is aged at least two years.
Superiore Riserva is aged at least four years.
Vergine e/o Soleras is aged at least five years.
Vergine e/o Soleras Stravecchio e Vergine e/o Soleras Riserva is aged at least ten years

As you can see in the photo, the Marsala wine that we drank that night was fine, semi-sweet and amber colored. Delicious. I like it better than port wine.

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