Fortified wines are those that have been augmented with a distilled spirit, usually brandy. This process not only boosts their alcohol content but also contributes to their distinctive taste and longer shelf life.
Originating from two sun-drenched regions of Europe, Sherry hails from the Jerez region of Spain, while Marsala is a product of Sicily, Italy.
Your understanding of these two wines will deepen as you explore their particular attributes.
Sherry offers a spectrum of flavors, ranging from dry and nutty to rich and sweet, largely owed to the solera system. This unique aging method progressively blends young wines with older vintages.
The primary grape used in Sherry production is Palomino, although sweet varieties may include Pedro Ximenez or Moscatel grapes.
Marsala, on the other hand, boasts a robust flavor profile with a tendency towards a sweeter and richer taste, ideal for enhancing sauces and various dishes.
This Italian wine is typically made from local Sicilian grapes, including Inzolia, Damaschino, Grillo, and Catarratto.
You will notice when selecting a bottle of either wine the variance in colors, an aspect influenced by the production process and duration of aging.
Sherry presents a palette from pale golden to deeper shades of amber, while Marsala is often characterized by its deep amber to mahogany hues.
This visual distinction is just one aspect of their rich and storied traditions, reflecting the wine-making heritage of their respective regions.
Understanding Fortified Wines
Fortified wines, such as Sherry and Marsala, offer a spectrum of flavors and styles largely influenced by the addition of brandy during their creation. This section delves into the essentials of fortified wines.
Defining Fortified Wine
Fortified wine is a type of wine to which a distilled spirit, typically brandy, is added during the fermentation process. This addition increases the overall alcohol content, typically ranging between 15-22% ABV.
The two prime examples you might be familiar with are Sherry, originating from Spain, and Marsala wine from Sicily.
The Role of Brandy in Fortification
Brandy, which is added to wine to create the fortification, helps to halt fermentation. By increasing the alcohol content, the yeast is suppressed, thus stopping the conversion of sugars into alcohol.
This action allows for a residual sweetness in the wine if desired or can help maintain the desired level of dryness, depending on when the brandy is added.
Common Characteristics of Fortified Wines
Flavor Profiles: Fortified wines can range from rich and sweet to dry and complex.
Alcohol Content: Typically higher than unfortified wine, this affects both the taste and how the wine interacts with food.
Aging Process: Fortified wines often undergo unique aging processes, set by strict regional laws, that contribute to their distinct flavors.
Food Pairings: Their complexity makes them versatile for both sipping and culinary uses.
Variety of Fortified Wines
Sherry: Hails from the Jerez region of Spain, often dry, with a nutty and complex profile.
Marsala: Sicilian wine that can be sweet or dry, known for its rich, caramelized character.
Port: A sweet wine from Portugal, typically enjoyed as a dessert wine.
Madeira: A fortified wine from the Madeira Islands, notable for its robust nature and cooking versatility.
Each type of fortified wine, including Sherry and Marsala, carries its unique identity shaped by the local grape varieties, terroir, and production techniques.
Origins and History
Discover the rich histories of Sherry and Marsala, two of the world’s most renowned fortified wines. Delve into the past to understand their unique origins and how they’ve become staples in global cuisine.
Sherry’s Spanish Roots
Originating in the region of Jerez, Spain, Sherry’s history is steeped in a tradition that dates back to the 16th century.
The city of Jerez de la Frontera is the heart of Sherry production and has gifted its name to this wine in English (“Sherry” is an anglicization of “Jerez”).
Location: Jerez, Spain
Primary Grape: Palomino
Type: Fortified Wine
Sherry is crafted from white grapes, primarily the Palomino grape, and has evolved through contributions from various cultures including the Moors and the Phoenicians.
Sherry undergoes a distinctive aging process known as the solera system, where younger wines are blended with older ones to maintain consistency over time.
Marsala’s Sicilian Heritage
Marsala, on the other hand, hails from the sun-drenched island of Sicily in Italy.
Marsala saw its inception in the late 18th century and quickly became a pivotal commodity for international trade.
Location: Marsala, Sicily, Italy
Classification: Superiore
Primary Grapes: Grillo, Inzolia, Catarratto
Superiore Marsala, with its fortified status, has a slightly higher alcohol content compared to traditional wine and embodies a rich heritage of Sicilian viticulture and craftsmanship.
Production Process
In exploring the production of Sherry and Marsala, you encounter distinct variations in grape varieties, methods of fermentation and alcohol content, and aging processes. These differences play a pivotal role in shaping the unique flavors and characteristics of each wine.
Grape Varieties
Sherry typically uses white grape varieties native to the Andalusia region of Spain, such as Palomino for dry variants, and Pedro Ximenez or Moscatel for sweeter styles.
Marsala, produced in the region surrounding the Italian city of Marsala in Sicily, employs local grape varieties that include Grillo, Inzolia, and Catarratto. These grapes contribute to Marsala’s distinctive flavor profile.
Fermentation and Alcohol Content
Sherry’s fermentation process varies depending upon the type.
Dry sherry ferments completely, converting all sugar to alcohol, whereas sweet sherry stops fermentation early to retain some sugar.
Post-fermentation, Sherry is fortified with brandy, increasing the alcohol content.
Marsala also undergoes fortification after fermentation, but the timing affects its final sugar content.
Due to the timing of fortification, Marsala can range from dry to sweet, based on when the process halts the fermentation of the sugars in the grape must.
Aging Methods
Sherry employs the Solera system, a method involving fractional blending where wine is aged in tiers of barrels.
Young wines are blended with older ones over time, which results in a consistent style.
The aging period can vary from a minimum of two years to several decades for complex flavors.
Marsala’s aging differs considerably as it doesn’t typically use the Solera system.
Instead, it’s aged in oak barrels, and the duration determines its classification.
The longer Marsala is aged, the more pronounced its flavor becomes, as the wine develops rich, caramelized notes.
The aging categories are assigned as Fine for one year, Superiore for two, Superiore Riserva for four, and so forth, up to Vergine which can be aged for five years or more.
Tasting Profile
In exploring Sherry and Marsala wines, you’ll discover unique and distinct flavor profiles, aromas, and colors that cater to a range of palates from sweet to dry.
Flavor Profiles
Sherry: Depending on the variety, flavors can range from crisp and saline in Manzanilla and Fino to rich and nutty in Amontillado and Oloroso. Sherry showcases a broad spectrum of tastes influenced by the aging process and the flor yeast that imparts distinct characteristics.
Fino & Manzanilla: Light and dry with almond notes
Amontillado: Medium-bodied with hazelnut and sometimes caramel nuances
Oloroso: Fuller-bodied, often with walnut and dried fruit flavors
Marsala: Marsala wine provides a generally sweeter flavor profile, although dry versions exist. It is typically marked by a deep fruitiness and can exhibit hints of nuts and brown sugar.
Sweet Marsala: Rich and sweet, commonly featuring notes of apricot and vanilla
Dry Marsala: Less overtly sweet, offering a subtler, more complex flavor profile
Aroma and Color
When it comes to aroma and color, the two wines differ significantly due to their production methods and the grapes used:
Sherry often presents a broader range of aromas from the fresh apple and yeasty bread of lighter Finos to the deep tobacco and leather scents of darker Olorosos.
Marsala typically exhibits rich, warm aromatics like vanilla, tobacco, and brown sugar.
The color of these wines varies as well:
Sherry hues may include pale straw for lighter styles to deep mahogany for aged varieties.
Marsala’s color spectrum ranges from golden to more intense amber and brown tones for older or sweeter varieties.
Dry Sherries like Fino are excellent as an aperitif or paired with lighter foods.
Sweet Sherries, often sipped as dessert wines, complement richer, sweeter dishes.
Sweet Marsala wines are usually served as dessert wines or used in sweet culinary dishes.
Dry Marsala can be enjoyed on its own as a complex sipper or employed in savory dishes to add depth.
Fino: A dry, light-bodied Sherry that’s aged under a layer of yeast called ‘flor’.
Manzanilla: A variety of Fino Sherry, but produced in the Sanlúcar de Barrameda region, known for its slightly salty taste.
Amontillado: A Fino Sherry that has lost its flor and undergone additional aging, resulting in a richer and slightly darker wine.
Oloroso: Aged without flor, leading to a darker, more aromatic and full-bodied wine.
Cream Sherries: Sweeter Sherries that are a blend of Oloroso and a sweet wine like Pedro Ximenez.
Pedro Ximenez (PX): A very sweet Sherry made from sun-dried Pedro Ximenez grapes.
Oro: A golden-colored Marsala that is typically sweet.
Superiore: This designation indicates a higher quality and slightly aged Marsala.
Dry Marsala: Known for its lower sugar content and drier taste.
Sweet Marsala: With a higher sugar content, it’s often used in desserts like tiramisu.
Dry: Both dry Sherry and dry Marsala contain less sugar and are more suited for savory dishes.
Medium: Mid-level in sweetness, offering a balance that caters to a wide array of palates.
Sweet: Sweet Sherries (such as Cream Sherry) and Sweet Marsalas are richer and ideal for desserts or sipping.
Reserve: In Marsala wine, indicates aging for at least 5 years.
Vintage: Refers to Marsala produced from grapes harvested in a single year and aged for a minimum of 5 years.
Aged: Sherries have a complex system of aging, with designations ranging from a minimum of two years for Fino and Manzanilla up to several decades for Oloroso or Pedro Ximenez.
Marinades: Utilize dry Sherry to infuse meats with a deep, complex flavor.
Sauces: A splash of sweet Sherry can add a unique twist to your traditional cream or tomato-based sauces.
Soups: Try a dry Sherry to enhance the flavor profile of soups and broths.
Desserts: Marsala’s sweetness makes it a key ingredient in desserts like zabaglione, a frothy custard.
Chicken Marsala: This classic Italian-American dish showcases Marsala’s ability to enrich meaty dishes with a caramelized, nuanced sauce.
Sauces: Its sweet and savory notes can also elevate sauces for meats and pastas.
Sherry Pairings:
Tapas: Fino or Manzanilla Sherry complements the saltiness of nuts, olives, and cured meats.
Cheese: Medium Sherries pair beautifully with aged cheeses, adding nuttiness and depth.
Marsala Pairings:
Meats: The wine’s sweetness balances the savory flavors of red meats and game.
Desserts: Try Marsala with creamy desserts or fruit-based treats for a harmonious combination.
Sherry: The longer it ages, the more its compounds may evolve, potentially increasing its antioxidant profile.
Marsala: Similarly benefits from aging, especially the versions that are aged longer, like Marsala Vergine.
Food Pairings for Sherry:
Fino: Pairs with nuts, olives, and light cheeses
Manzanilla: Perfect with seafood tapas
Amontillado and Oloroso: Complement richer, meaty dishes
Marsala in Italian Dishes:
Dry Marsala: Often used in savory dishes like risotto
Sweet Marsala: A traditional addition to desserts, such as Tiramisu
