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Marsala is a fortified wine, dry or sweet, produced in the region surrounding the Italian city of Marsala in Sicily. Marsala first received Denominazione di Origine Controllata (DOC) status in 1969. [ 1 ]
The economy of Marsala still depends on the production of wine, although tourism is a growing industry and it too is becoming an important source of income for the city. With its 14-kilometre (8.7 mi) coastline [ 26 ] of sandy beaches and clear sea, access to the nearby Aegadian Islands and the natural environment of the Saline Della Laguna and ...
Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. [1] In the course of some centuries, [2] winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Commandaria wine, and the aromatised wine vermouth. [3]
Florio became the first Italian producer of Marsala wine. His winery was in between the ones of John Woodhouse and Benjamin Ingham (1784-1861), the original British pioneers in the Marsala wine trade. [17] [18] He built splendid cellars in the town's tuff rock in which to produce and conserve the wine. [19] The winery carries the emblem of a lion.
Chicken marsala (Italian: pollo al marsala or scaloppine al marsala) is an Italian-American dish of chicken escalopes in a Marsala wine sauce. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy.
Ansonica or Inzolia is a white Italian wine grape planted primarily in western Sicily where it can be used to produce Marsala wine.The grape is noted for its nutty aroma. In Tuscany, the grape is known as Ansonica. [1]