Marsala, Port and Sherry

Information about Marsala, Port and Sherry plus Recipes Collection

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Marsala, Port and Sherry are all examples of fortified wines. Other well known types include Madeira and Vermouth. The process of fortification involves the addition of spirits, especially brandy and sometimes additional flavourings in the shape of herbs or spices.

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GENERAL INFORMATION

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The practice of fortifying wine took off in the 16th and 17th centuries with the increase of long sea voyages around the globe. Many of the normal wines transported from Europe spoiled during the rigorous journey during which they were not only subjected to being shaken about, but also to huge temperature changes. Wine makers found that adding certain amounts of brandy protected and stabalised the wines. It also gave them a more robust flavour as well as increasing the alcohol content. Fortified wines are generally between 17 and 21 percent alcohol.

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The addition of brandy takes place either before or during the fermentation process, the timing of which makes a difference to the end product. If added before fermentation, the wine has a higher sugar content and is therefore sweet; if added after fermentation a dryer wine is achieved.

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Marsala, Port and Sherry, as well as the other fortified wines, are not only good to drink, served either as aperitifs or dessert wines depending on the type, but have also long been used in cooking and are excellent in both savoury and sweet recipes.

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Marsala

Originating in Western Sicily, Italy, Marsala takes its name from the town where it was produced. Although the area had been making fortified wine for a long time, even dating back to Roman times, it was in the late 1700s, that the Englishman John Woodhouse developed the technique used today for making Marsala.

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Marsalas range from dry to sweet, the sweetest called dolce, the driest called secco and are graded from young to old, Fine being the youngest with 1 year aging, grading up through , Superiore, Superiore Riserva, Vergine, and Vergine Stravecchio or Vergine Riserva, being the oldest with a mighty minimum of 10 years aging.

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Generally, the dry Marsalas are served ap�ritif and the sweet ones as dessert wines however it is also a vital ingredient in many Italian recipes including� zabaglione and tiramisu. As a general rule, choose the sweeter varieties for cooking as they have a richer flavour. Marsala can be substituted with Madeira or sherry.

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Port

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Port originates from the Douro region in Northern Portugal. It takes its name from Oporto, the town where it was traditionally aged and bottled. Whilst there are many types of port wine, there are basically four categories: in order Vintage, Tawny, Ruby and White with Vintage port being considered the best. Some Vintage ports can be aged for 50 years or more!

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Most ports are relatively sweet and are served after dinner although some white ports ( which are produced the same way as red ports except that they use white grapes) are sometimes left to ferment for a longer period thus producing a drier port suitable to be served as an ap�ritif.

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In cooking, the robust Ruby Port retains its colour well and is therefore an excellent choice with the added bonus that its cheaper than a vintage or Tawny port. As port generally has quite a strong flavour, it should be used with discretion in both sweet and savoury recipes until you are familiar with its use. Port can usually be substituted with Madeira or sweet sherry.

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