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.
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.