Article by winetourism.com
The port town of Marsala on the western tip of Sicily is known for two events: the landing of the “Thousand” Garibaldi in 1860, which marked the beginning of the final unification of Italy, and the invention of the fortified wine of the same name. Holding a glass of Marsala is like holding a piece of Sicily: everything in this wine – from grape varietals to aging characteristics – is unique to the island. Traditional and modern wineries produce marsala with all passion and care, as well as other noble red and white wines valued all over the world.
Where is the Marsala Wine Region?
The Marsala DOC wine zone covers the province of Trapani in the westernmost part of Sicily. The area of vineyards is 77 thousand hectares. Most of it is occupied by grapes Catarratto (56,500 hectares) and Grillo accounts for 6,000 hectares.
The History of the Marsala wine region
Winemaking in the Marsala wine region has a long history. Before world fame came to the wines of Marsala, peasants produced wine at home using the Perpetuum system (similar to the Spanish solera). The wines of the old vintages in barrels were topped up with new vintage wine every year. Such techniques allowed them to keep the same amount of wine every year.
The modern style of Marsala fortified wine was created by the English merchant John Woodhouse, who sold port wines, sherries and Madeira.
In the 1770s, he arrived in Sicily, in the port of Marsala, where he sampled local dry and semi-dry wines that tasted remarkably similar to the Spanish and Portuguese wines popular in England at the time, and for which he traded. To bring the wine he liked to his native England, Wodehouse added brandy to it. This is how Marsala wine was born, as we know it today.
Unique terroir of Marsala
The climate in Marsala wine region is Mediterranean, arid, in summer it can be very hot, while winters can be rainy. The vineyards in Marsala appellation are located at an altitude of 50 to 300 meters above sea level, covering the territory from the coast to the interior of the island.
Marsala soils can be divided into three types:
- tuff with shell rock inclusions in the coastal zone
- limestone and sandstone
- clay with sand
Characteristics of Marsala wine
Marsala is a fortified wine produced only in Trapani, a province in the northwest of Sicily. For the production of Marsala, grapes such as: Nero d’Avola, Perricone, Nerello Mascalese (red) and Damaschino, Catarratto, Grillo (white) are used, of which the main and most valuable is the last – Grillo, due to its unique ability to natural oxidation. Earlier, Sicilian winemakers used an interesting aging technology Perpetuum, a local analogue of the famous “solera y criadera”. However, now only one species is produced in this way, the rarest is Marsala Vergine.
Types of Marsala
Based on the sugar content in the final drink , there are three categories:
- Secco – dry – up to 40 g/l;
- Semisecco – semi-dry – from 40 to 100 g/l;
- Dolce – sweet – more than 100 g/l.
By color , marsala is also divided into three types:
- Oro – golden-colored wine from white grape varieties;
- Ambra – amber-colored wine from white grape varieties;
According to the terms of exposure , there are categories:
- Marsala Fine – at least 1 year of aging, at least 17% alcohol. These are aromatic, spicy, less complex wines;
- Marsala Superiore – at least 2 years of aging in a barrel, at least 18% alcohol – is distinguished by more complex flavors of candied citrus fruits, anise, and sweet spices;
- Marsala Superiore Riserva – at least 4 years of aging, at least 18% alcohol. Wines show a more massive body;
- Marsala Vergine or Soleras – at least 5 years of aging, no more than 40 g / l of sugar, at least 18% alcohol – wines with intense aromas of licorice, flowers, dried fruits, cinnamon, and honey;
- Marsala Vergine Stravecchio or Riserva – at least 10 years of aging, no more than 40 g / l of sugar, at least 18% alcohol.
Food to Pair with Marsala wine
Cassata:
There is no doubt that this sweet cake appeared in Sicily thanks to the Arabs. But the use of sheep ricotta in it is a tribute to local traditions: this soft cheese has been made in Sicily since time immemorial. Just imagine: a sponge cake soaked in fruit juice or liqueur; sweetened ricotta, candied fruits, chocolate or vanilla filling. On top, everything is covered with protein glaze and decorated with marzipans, lollipops, candied fruits or citrus slices. A real symphony of flavors!
Cannoli:
Cannoli is a traditional delicacy of the carnival period, which has become so popular that it has been made all over Italy, regardless of the time of year.
A tube of crispy dough is filled with sheep ricotta cream with chocolate pieces and candied fruits. The ends of the tubes are covered with candied cherries, grated pistachios or candied oranges. Dolce Marsala makes for a decadent dessert wine that goes wonderfully with cannoli and other sweet pastries of this region.
Siciliano Pecorino:
Pecorino Siciliano, one of Europe’s oldest cheeses, is a semi-cooked, hard cheese prepared from raw, whole milk from several sheep breeds bred throughout Sicily. This variety of Pecorino is easily recognizable by the reed woven basket pattern on its rind, and it has a pronounced herbal aroma and a well-balanced spicy flavor that tends to develop stronger as the cheese ripens. Secco and semi-secco Marsala wines pair perfectly with siciliano pecorino cheeses.
Interesting facts about Marsala
For some time, Marsala was used in Austria-Hungary, Italy, as well as during prohibition in the United States as a medicinal drug. Small bottles of Florio marsala with the inscription Tonic could be found in almost every pharmacy in the United States.
Marsala also managed to participate in the unification of Italy. Giuseppe Garibaldi and his “Thousand” used British merchant ships intended for the transportation of this wine to disembark at the port of Marsala on May 11, 1860. It is known that Garibaldi tried marsala, but he never became a fan of it. According to legend, he liked only the sweetest kind of wine, later called Garibaldi Dolce.
Places to visit in Marsala
Mozia Island and salt pools:
Motzia is the pearl of the Stagnone di Marsala Lagoon Reserve, located directly opposite the salt marshes. To find yourself here is equivalent to immersion in antiquity, touching the origins of civilization.
Riviera della Stagnone:
The Stagnone di Marsala Nature Reserve is a magical place that is timeless. Nature, which takes your breath away, surprises with its colors, aromas, the slow rhythm of sea waves rocking fishermen’s boats, sunsets, white salt marshes with windmills… The Stagnone Lagoon is the largest shallow lagoon in Sicily.
Coast of Marsala:
The magnificent coast is just a few steps from the center. The clear blue sea awaits those who are looking for a break from the hustle and bustle, as well as lovers of sailing, windsurfing and kiteboarding, sea sunsets, and marsala wine. You can go around the reserve along the coast by bike, admiring the views of virgin nature on the way, then salt marshes with windmills. Lovers of history and archeology will not pass by the island of Mozia, an exceptional archaeological museum in the open air.
Check out the best wineries in Marsala!
