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First marsala
Posted: Fri Nov 20, 2015 2:51 pm
by Scheiny S
last month i picked up a bottle of Florio sweet marsala. i want to try making chicken marsala for the first time and that was the only one in the liquor store.
how long will the marsala be good after i open it? i can't seem to find that kind of information via Google.
thanks!
Re: First marsala
Posted: Fri Nov 20, 2015 11:58 pm
by Roy Hersh
Stored in a cool, dark place ... (if you are only cooking with it, then in the refrigerator) a couple of months for sure.
Re: First marsala
Posted: Sat Nov 21, 2015 4:39 pm
by Scheiny S
if it's any good i'm sure i won't only be cooking with it.
thanks!
Re: First marsala
Posted: Sun Nov 22, 2015 5:57 am
by Moses Botbol
Haven't been able to find a "fine Marsala". Florio is as fancy as I can find at the store.
How good can Marsala taste? Any try one that was aged or something beyond the norm?
Re: First marsala
Posted: Mon Nov 29, 2021 2:58 pm
by Scheiny S
I've found Marsala Superior. It's definitely better than Fine.
Re: First marsala
Posted: Mon Nov 29, 2021 8:08 pm
by Moses Botbol
These Marsala's are top notch. Not so much for cooking. Similar tasting to Madeira. Very high quality, but hard to find. Was able to buy a few bottles several years ago when Martignetti's closed their retail operations.
https://www.marcodebartoli.com/en/wines/
Re: First marsala
Posted: Wed Dec 01, 2021 5:58 pm
by Andreas Platt
de Bartolis are great...in a league with good Madeiras.
Bukkaram from Pantellaria is our favourite sweet dessert...not necessarily sweet wine...
https://www.marcodebartoli.com/en/wines ... lla-vigna/
Re: First marsala
Posted: Mon Jan 08, 2024 3:07 am
by Lindsay E.
I second Andreas' comment. I've had some old bottles de Bartoli Vecchio Samperi Marsala (bottles that had been cellared in the US for 20+ years) and thought, this tastes like of 120 year old Madeira. Lots of the bitter, nutty, dusty, old flavors. Didn't smell as good as a similarly aged Madeira though. But, for $80 you could buy a bottle of this now, open it after cellaring it for 20 years, and then imagine you are drinking really old Madeira and you might find it enjoyable.