Dear,
distraction or perhaps fascinated by the struggle between Champagne and Methods Italic Classics I guiltily left in the drawer my favorite wine.
E 'a wine that recalls the heroic deeds of the seas and the Anglo French fleets that roamed in perennial warfare between the Atlantic and the Mediterranean.
Orac Nelson dozens of barrels he loaded on his ship and was an integral part of meals.
certainly alleviate the hardships and loneliness of the sea.
How did then climbing trees barefoot, whipped by the wind, bad from the roll, for trimming the sails, remains a mystery.
Yet despite or thanks to Marsala, sherry, port, Madeira, the fishermen sailed to the waters of the globe, without the modern technology, without which we, today, we could not get out of a hotel in midtown Manhattan.
Thank goodness we do not drink as much as they otherwise do not go out even from that hotel room.
Marsala just born to the late eighteenth century as a fortified wine suitable to withstand the long and arduous journey by boat.
alcohol added and the sugar level (properly called the "tanning") high stabilized the wine so that better withstand the thermal and physical stress.
The British discovered as a place Marsala and Grillo grapes and elected him as the production of fortified wine Marsala.
Marsala in the composition of white (there is a much rarer in red must admit that he had never even seen) may contribute to cataract, Insolia and Damaschino.
But the Cricket is giving his best in spite of the climatic conditions extreme area.
It is adapted after centuries in the heat, to burn in the sun, moisture, salt, poor soil calcareous sand, the wind constant, preserving perfumes, body, and a residual acidity that makes it "lean" and "vertical" in spite of glycerin, alcohol and sugars in the swamp.
The production itself is quite complex and gives rise to a Babel of products classified according to the "tanning", color, age, and the sugar level.
As always we must try to find your Marsala.
I love this time as dry seeds (50/100 g / l residual sugar) or sweet (over 100 g / l).
There are even those not "tanned" and very dry: the Virgin and Soleras.
The other winter, eating cake and watching the snow fall to less than 12 ° C of English friends, people always fascinated by the fortified wine pudding, have greatly affected my personal stock.
It's wonderful eating and drinking and repeated (Just like their ancestors on ships of His Majesty).
the shelf this year I have taken a desolate 1840 Targa top reserve, semi-dry, vintage 1999 Cantine Florio.
I love the subject is sweet, creamy and citrus fruit (candied fruits), soft lashes with alcoholic iodine. The complex bouquet of sunny and Mediterranean coasts, brackish-resinous.
The scent of Sicily and opulence.
Perfect for me is the pairing with the classic cake to the extreme similarity of the aromas, taste sensations.
Perfect with snowflakes or impanatigghi Board of .
Perfect served with a Roquefort artisanale.
Perfect to drink alone.
Aridity the cellar:
producer Cantine Florio.
first year of production 1840.
Vineyards Coastal to a maximum of 50 m above sea level , raised to alberelo Marsala with density of 5,000 vines / ha on sandy soils and intrusions of red earth.
Harvest Manual II and III in the first week of September.
white wine vinification at controlled temperatures.
Addition mistelle, cooked must and wine distillates.
Aged in oak barrels 1,800 liters for five years and one year old carats from 300 liters .
Six months in bottle.
Residual sugar 70 g / l.
Louis
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