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Marsala is a fortified wine, dry or sweet, produced in the region surrounding the Italian city of Marsala in Sicily. Marsala first received Denominazione di Origine Controllata (DOC) status in 1969. [ 1 ]
Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. [1] In the course of some centuries, [ 2 ] winemakers have developed many different styles of fortified wine, including port , sherry , madeira , Marsala , Commandaria wine , and the aromatised wine vermouth .
In Sicily, where Marsala wine is made, the system is called in perpetuum. [citation needed] Solera vinification is used in the making of Mavrodafni ('Black Laurel'), a fortified red dessert wine made in the northern Peloponnese in Greece.
Pages in category "Fortified wine" The following 30 pages are in this category, out of 30 total. ... Marsala wine; Mavrodafni; Muscat (grape) Muscat de Rivesaltes AOC;
1 / 2 cup Marsala wine; 1 / 2 cup low-sodium chicken stock; 2 tbsp unsalted butter; 1 / 4 cup fresh flat-leaf parsley, chopped finely; Directions.
Marsala has a vibrant atmosphere wrapped around its Sicilian salt production heritage, ancient ruins of Carthaginian origins and a nature reserve teeming with migratory avian life.
Ansonica or Inzolia is a white Italian wine grape planted primarily in western Sicily where it can be used to produce Marsala wine.The grape is noted for its nutty aroma. In Tuscany, the grape is known as Ansonica. [1]
Amy Sherman, a San Francisco-based tea enthusiast and editor-in-chief of The Chocolate Professor, told Fox News Digital the same rules apply to pairing chocolate with tea as chocolate with wine.
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