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DRINK IT! DONT JUST EAT IT!

March 29, 2011 9:45 am - Posted by Countess Rose Perry in Drink

What comes to mind when you hear “Marsala”? I’d bet my 401k you thought of something you eat, not drink. Your mouth waters when you hear Marsala because you associate it with some delicious Italian recipe that includes this Sicilian nectar.  When I hear it however, I immediately think of my grandfather, sipping a unique wine while eating hazelnut gelato. Or, I think of the many dinner parties I hosted and attended years ago where we would sip it as an aperitif.

Out of the 3 types/styles of Marsala, Amber (Ambra), Gold (Oro), and Ruby (Rubino), some can be syrupy sweet, as you may be accustomed to. It also comes dry as a bone. I want to focus on the often-overlooked high quality Marsala, instead of the stuff you cook with. I’ll lay a foundation for you, but it’s up to you to have fun building upon it and discovering Marsala on your own. Think of this as my Twitter-like 140 (give or take) Marsala class.

Marsala comes from the region of Marsala on the western bank of Sicily and made from various grapes like the red, Nero d’ Avola and the green, Inzolia. In the late 1700s, Englishman John Woodhouse came to Marsala, becoming enamored with regional wine. He shipped some back home and… here’s where the history gets a little fuzzy. Depending on who you talk to – Sicilians, Brits, Romans – they all have a slightly different spin. Since I’m part Sicilian, I’m biased toward the Sicilian version. That’s the one you’re going to get. read more

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