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Marsala Port and Sherry Origin, history, recipes and uses
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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.
GENERAL INFORMATION
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.
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.
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.
Marsala
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.
Generally,
the dry Marsalas are served apéritif and the sweet ones as dessert wines
however it is also a vital ingredient in many Italian recipes includin
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.
Port
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 apéritif.
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.
Sherry
Sherry was traditionally made from grapes grown in the Jérez de la Frontera region in Andalusia, Spain although today it is made in other countries too.
There are two categories of sherry: Fino and Oloroso. Fino sherry is generally very dry (sometimes mouth-puckeringly so) and often expensive. Examples of Fino sherries are Pale Cream, Manzanilla and Amontillado although Pale Cream sherry is sweetened somewhat. Oloroso sherry is more heavily fortified and usually much sweeter than Finos. Examples include Amoroso and Cream Sherry. Having said that, in Spain Olorosos are usually dry. For drinking, the Fino Amontillados and Manzanillas are best served well chilled as an apéritif and the sweeter Olorosos and Amorosos are best served at room temperature after dinner.
Once again, sherry can be used in both savoury and sweet recipes however on the whole, avoid using the very dry Fino sherries. Sherry can usually be substituted with Port or Madeira depending on the recipe.
Below are just a few sweet and savoury recipes using these wonderful fortified wines. To find all the recipes on this site just use the Search facility.
Happy Cooking!
Starters and Soups Port with Melon Veg CD HD 15mins Creamed Onion Soup with Port HT SP 40mins Rice and Tomato Soup Veg HT SP 70mins Liver Pâté with Sherry CD HD 90mins Terrine of Meats with Port CD HD 90mins
Main Courses Venison Medallions with Stilton HT MC British 15mins Nut Crusted Halibut HT MC 20mins Salisbury Ostrich Steak HT MC 20mins Grouse With Raisins HT MC 50mins Cotes d'agneau a la Villeroi HT MC French 60mins Duck with Cumberland HT MC 75mins
Accompaniments Cranberry Sauce HT CD ACC 15mins Zabaglione Sauce Veg HT ACC 20mins Basil and Tomato Sauce Veg HT ACC 30mins Baked Parsnip with Madeira Veg HT ACC 40mins Chestnut and Sausagemeat Stuffing HT ACC 50mins plus cooking Braised Chestnuts with Port HT ACC 70mins
Desserts, Cakes and Baked Fayre Syllabub Veg CD DP 15mins plus chilling Mulled Plums Veg CD DP 20mins plus cooling Tiramisu Veg CD DP Italian 20mins plus chilling Zabaglione Sauce Veg HT ACC 20mins Butter Biscuits Veg CD CBF 40mins Pears Sabayon Veg HT DP 90mins
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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.
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!
