Marsala Wine

• February 2010

  That brings us full circle to MARSALA (ItalianWine)....which is used in some risotto recipes....Hope that eric guido is reading this! He started a great risotto thread ! Marsala is also good in zabaglione, which I sometimes prepare, and the popular... Read moreThat brings us full circle to MARSALA (ItalianWine)....which is used in some risotto recipes....Hope that eric guido is reading this! He started a great risotto thread ! Marsala is also good in zabaglione, which I sometimes prepare, and the popular tiramasu.    (hide)

  Forum post in the topic Spain Trip (Jerez Sherry) by amour

  
  

• January 2010

  Should also add 'instead of Hermitage, Cote Rotie or further south, St. Joseph ... way of more dessert wines, marsalas from Sicily can be excellent value, though there is a wide range of quality...

  Forum post in the topic What is the best wine value... by dmcker

  
  

• December 2009

  One distinction that needs to be made, perhaps, is whether you're talking about ... brown rather than red), marsalas (brownish), and vin santos from Italy (some stunning vin santo made in Tuscany from sangiovese). An interesting twist on a vin santo style is the Samos Nectar from... Read moreOne distinction that needs to be made, perhaps, is whether you're talking about ... brown rather than red), marsalas (brownish), and vin santos from Italy (some stunning vin santo made in Tuscany from sangiovese). An interesting twist on a vin santo style is the Samos Nectar from over in Greece, though it's not fortified and is more coffee colored (it's made from sundried muscat grapes). Greg can talk about options from Hungary, though I think you've got quite a bit to go on already... ;-) Oh yeah, and there are even off-dry red sparkling wines from Italy and elsewhere...    (hide)

  Forum post in the topic Is there a such thing as a... by dmcker

  
  

• November 2009

  Depends on what you mean by 'long life'. That's a term I personally use for ... talk intelligently about Marsalas, Vin Santos, Banyuls, etc., because of lack of sufficient personal knowledge, but that's something I plan to remedy in the future. Though not fortified, late-harvest... Read moreDepends on what you mean by 'long life'. That's a term I personally use for ... talk intelligently about Marsalas, Vin Santos, Banyuls, etc., because of lack of sufficient personal knowledge, but that's something I plan to remedy in the future. Though not fortified, late-harvest German and Alsatian and Austrian wines are just plain cheaper now than they will be in the future, so go for them now. Ditto Sauternes, if you like them. You'd know more about Tokaji, Greg, so I'll leave that analysis up to you.    (hide)

  Forum post in the topic Long cellar life wines. by dmcker

  
  

• November 2009

  the 2001 gran reserva was just awesome in fact... it was a birthday party given ... away... too bad the veal marsala was mediocre :(... I would love to review more wines but I don't feel too confident throwing up my tasting notes quite yet

  Forum post in the topic Welcome to my wine cellar... by qipengart

  
  

• November 2009

  Sounds good, Eric, but I suggest you also keep looking around for other ... try to throw a couple of marsalas into the mix if your group keeps wanting to try new matches, and if you want to masochistically continue sometimes difficult searches. Some marsala is lovely, while a lot of... Read moreSounds good, Eric, but I suggest you also keep looking around for other ... try to throw a couple of marsalas into the mix if your group keeps wanting to try new matches, and if you want to masochistically continue sometimes difficult searches. Some marsala is lovely, while a lot of it can be mediocre. Oloroso sherries will also be good, and probably easier to find. I'm having sherry and madeira with dessert this Thanksgiving, but with harder stuff also available when some of us move on to cigars...    (hide)

  Forum post in the topic Wine and Cigars??? by dmcker

  
  

• November 2009

  Beat me to it. Exactly - just buy a good Marsala, not the "cooking" verrsion in the store, same as any other wine. It's a fortified wine that's actually made in a manner similar to sherry, so if you want, you can use an oloroso or slightly sweetened sherry. For example, if you... Read moreBeat me to it. Exactly - just buy a good Marsala, not the "cooking" verrsion in the store, same as any other wine. It's a fortified wine that's actually made in a manner similar to sherry, so if you want, you can use an oloroso or slightly sweetened sherry. For example, if you make zabaglione, or zabaione, or sabayon, whatever you want to call it, use a moscatel sherry. Awesome!    (hide)

  Forum post in the topic Cooking with wine by GregT

  
  

• November 2009

  Just buy a regular Marsala, and cook with what you don't drink! Nice, often interesting, sweeter wines for dessert or on their own, and also in sauces for chicken, veal, desserts, etc. The fortified version is what we usually encounter, and for whatever reason it hasn't developed... Read moreJust buy a regular Marsala, and cook with what you don't drink! Nice, often interesting, sweeter wines for dessert or on their own, and also in sauces for chicken, veal, desserts, etc. The fortified version is what we usually encounter, and for whatever reason it hasn't developed the market that ports or madeiras have over the past century. I've had unfortified, aged vintage versions in Sicily that were very interesting. Aside from with meat, try it in versions of tiramisu or zabaglione.... Yum!    (hide)

  Forum post in the topic Cooking with wine by dmcker

  
  

• November 2009

  wow, thanks so much for the tips! That was extremely helpful! My cooking has ... as to what would replace Marsala cooking wine, so I've still been using that one

  Forum post in the topic Cooking with wine by tgrh8r25

  
  

• October 2009

  Eric, I've had considerable experience with wine and cigars over the years, and ... and olorosos and even marsalas, though. Perhaps also a Vin Santo. Since I also prefer smoking cigars after a meal, rather than on their own, this is an even easier call. The ports seem to stand up... Read moreEric, I've had considerable experience with wine and cigars over the years, and ... and olorosos and even marsalas, though. Perhaps also a Vin Santo. Since I also prefer smoking cigars after a meal, rather than on their own, this is an even easier call. The ports seem to stand up to the cigars better, and I can still enjoy them even with the smoke. The sweetness and alcohol of the fortified wines counterbalance the nicotine, etc. I haven't had as much success with Sauternes or late-harvest German wines. Perhaps it's a varietal (as well as a color or alcoholic percentage) thing..    (hide)

  Forum post in the topic Wine and Cigars??? by dmcker

  
  

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