Marsala wine is a delightful addition to any wine collection, whether you're preparing a gourmet dish like the delicious chicken Marsala or simply enjoying a glass of Marsala. But how long does it actually last? And can Marsala really go bad? In this guide, we'll break down everything you need to know about the shelf life of this Sicilian wine—both before and after you open it.
In addition, we'll share some handy tips on how to store it properly so you can keep that rich flavour intact. If you're wondering how to make the most of Marsala wine in your cooking, we've got you covered with serving suggestions and creative ideas for your next meal. Let's dive in and make sure you get the most out of every bottle!
What Is Marsala Wine?
Marsala wine, originating from its namesake town on the west coast of Sicily, is a renowned fortified wine with a rich history and a unique flavour profile. The Italian government's Denominazione di Origine Controllata ("DOC") regulates the use of the term "Marsala" for wine produced in the Marsala region.
Marsala wine is made from different native grapes and is known for its unique production process and resultant taste characteristics.
The most common white wine grapes used for Marsala wine are Grillo, Inzolia and Catarratto.
In addition to these indigenous white grapes, red grapes can also be added to Marsala. The most common red wine grapes used for Marsala wines are Pignatello, Nerello Mascalese and Nero d'Avola
The winemaking process of Marsala includes fortification with brandy or a neutral grape spirit and the addition of 'Mosto Cotto,' a cooked grape must that imparts a caramel flavour to the wine.
Some high-end Marsala wines also incorporate a sweetened fortified wine called Mistella, made from Grillo grapes. The wine is aged using a special system called Solera.
How to Store Marsala Wine Properly?
Storing Marsala wine properly involves a few simple yet essential steps to ensure it remains delightful.
- Keep It Cool: Imagine your Marsala wine loves a chill, consistent environment akin to a calm autumn day. A steady temperature, ideally around 55°F (13°C), is perfect. Avoid places where the temperature might dance up and down, as this can spoil the wine's delicate balance.
- Away from the Sunlight: Light, especially the bright, sunny kind or harsh indoor lighting, is not the best friend of this fortified wine. Instead, Marsala prefers the mystery of the dark to maintain its taste and character. So, tucking it away in a dark spot is your best bet.
- Balancing Humidity: The cork in your Marsala wine bottle is like a tiny gatekeeper. Keeping it in an environment that's not too moist and not too dry (think 60-70% humidity) helps the cork stay in perfect shape, effectively sealing the wine's quality inside.
- Horizontal Resting: Like lounging on a hammock, Marsala wine bottles prefer to lie on their sides. This position keeps the cork moist and well-sealed, preventing air from getting in and affecting the wine.
- Post-Opening Chill: After opening, Marsala wine enjoys a cool retreat in the refrigerator. This helps preserve its inviting flavours for your next pour. Remember to seal it snugly to keep air out, as air is the nemesis of freshness.
- Stability is Key: A tranquil, vibration-free zone is ideal for storing this fortified wine. This ensures the wine can rest undisturbed, preserving its flavours and qualities.
- Guard Against Air: Once opened, it's crucial to minimize the wine's exposure to air. Tools like a wine stopper or a vacuum pump can be lifesavers, helping to maintain the wine's freshness for a longer time.
- Best Places to Store Marsala: Although one of the first locations that comes to mind is a wine cellar, there are other alternatives, such as a wine fridge or a wine rack, if you don't have the space (or the money) to have your own wine cellar.
Well, to give you an answer, it is key to take into account different aspects:
- Style: Fine, Superiore, Vergine
- Date of Opening: When was the bottle opened?
- Storage Conditions: Is the bottle refrigerated or sealed after opening?
Unopened Marsala Wine
If you have an unopened Marsala wine, it can last indefinitely until you decide to open it. However, keep in mind that over a period of between 2 and 6 years, your Marsala may begin to lose some of its characteristics.
Opened Marsala Wine
Storing opened Marsala wine means that it will not last forever. The length of time you can keep it before it starts to lose its characteristics will depend on the style of Marsala and the storage conditions.
- Fine/Secco Marsala wine: If refrigerated and sealed properly after opening, it can last up to 6 months.
- Superiore/Vecchio Marsala wine: Under the right storage conditions, this variety can last up to one year after opening.
- Vergine/Soleras Marsala wine: The most resilient of the styles. It can remain good for up to three years after opening, especially if stored in a refrigerator with minimal air exposure.
Factors Affecting Longevity
- Storage Conditions: Consistent and appropriate storage conditions are key. Keeping Marsala in a cool and dark place, ideally in a wine fridge, helps prolong its life and maintain the high quality of the wine.
- Refrigeration: if you refrigerate marsala wine after opening, it slows down the oxidation process, preserving the quality and taste.
- Sealing: Resealing an opened bottle of Marsala with a bottle stopper, like Repour, or a vacuum pump can extend its shelf life by minimizing air exposure.
Marsala's ability to last, especially when properly cared for, makes it a practical and enjoyable choice for both immediate and long-term consumption.
Does Marsala Wine Go Bad?
Yes, Marsala wine can spoil. Here are some tips to help you determine if a specific bottle has gone bad.
How do you know when Marsala Wine has gone bad?
When it comes to assessing the quality of your Marsala wine, there are some straightforward and sensible indicators to consider:
- Aroma: Trust your sense of smell. If the wine gives off an unpleasant or sour odour reminiscent of vinegar, it's a clear warning sign. Marsala wine should have a rich and inviting aroma, so any off-putting scent should raise concerns.
- Visual Inspection: Take a close look at your wine. If it looks different from its usual state, especially if it appears cloudy or contains visible particles, be cautious. Additionally, Marsala wine typically boasts a distinct richness in colour. It may have passed its prime if it appears unusually dark or exhibits peculiar hues.
- Taste Assessment: If you're feeling adventurous, take a small sip. If the wine lacks the sweet, nutty flavour profile typical of Marsala and instead tastes bitter or unusual, it's likely not in good condition.
- Presence of Mold or Sediment: This one is straightforward. If you spot mold or excessive sediment in the bottle, it's time to bid farewell to that Marsala.
These practical guidelines can help you avoid a disappointing wine experience. Remember that while Marsala wine is robust, it can still deteriorate. If you notice any of these signs, use caution and refrain from using it.
How Can I Use Marsala Wines When Cooking?
Marsala is renowned for one of its most common uses: as a cooking wine. One of the best examples of the use of this wine in the kitchen is to cook chicken Marsala, a delicious dish that consists of chicken with Marsala sauce on top. Marsala bottles come in three main sweetness levels: Secco (Dry), Semi-Secco (Semi-sweet), and Dolce (Sweet), with each type offering distinct flavours suitable for various dishes.
Usage in Cooking
- Savoury Dishes: Dry Marsala wine is the best option for savoury entrées, imparting a nutty flavour and aiding in caramelization. It's also very effective as a cooking wine for dishes such as beef tenderloin, mushrooms, turkey, veal, or chicken marsala. Dry Marsala is often recommended for most savoury dishes due to its ability to enhance flavours without overpowering them.
- Desserts: Sweet Marsala wines are ideal for cooking, especially when creating sweet and viscous sauces for desserts like zabaglione, a classic Italian treat made with egg yolks, sugar, and Marsala wine.
This type of Marsala adds a sweet, nutty flavour, making it a perfect complement to desserts. It can also be used in baking, to infuse cakes with its rich flavours, or to make dessert sauces like toffee or caramel.
- Wine Pairings: Marsala wine pairs well with a wide range of foods. A dry Marsala is the perfect partner for appetizers like smoked meats and olives, while a sweet Marsala is a great match for chocolate-based pastries and cheese like Roquefort.
Selecting your Marsala Cooking Wine
- When choosing Marsala for cooking, it's usually best to opt for an entry-level quality, like a 'Fine' or 'Superiore' Marsala. These are aged for 1 to 3 years and are available in gold (oro) or amber (Ambra) styles. Dry Marsala is generally recommended for more versatility in cooking.
- If Marsala wine is unavailable, Madeira wine, due to its similar taste profile, can be a suitable substitute. Alternatively, a combination of brandy, white wine, brown sugar, and a touch of salt can mimic Marsala's flavour.
Understanding Marsala Types and Styles
Marsala wines come in various types based on colour, sweetness, and age, each offering unique flavours. These are the terms that will appear on your Marsala wine label that will give you a hint about the style of a particular Marsala:
- Colour Variations: Oro (Gold), Ambra (Amber), and Rubino (Ruby). Oro is golden, Ambra has a darker hue because cooked grapes must be used, and Rubino is made primarily from red grapes.
- There are three Sweetness Levels: Secco (Dry), Semi-secco (Semi-sweet), and Dolce (Sweet). Dry Marsala is usually enjoyed as an aperitif, semi-sweet Marsala pairs well with main courses or desserts, and sweet Marsala is typically served as a dessert wine.
- Age Categories: Fine (aged at least one year), Superiore (two to three years), Superiore Riserva (four to six years), Vergine or Soleras (five to seven years), and Stravecchio (ten or more years).
Tasting Notes
Marsala wines offer a broad spectrum of flavours and aromas influenced by their style, from dried fruit to tobacco or dark chocolate:
- Fine Marsala: Exhibits vibrant and fresh characters with notes like fresh apple, pear, citrus, dried fruit, caramel, and honey.
- Superiore and Riserva: These older Marsalas have deeper flavour profiles, including vanilla, toasted nuts, dried fruits, tobacco, and dark chocolate.
You can learn more about the different styles and profiles of Marsala in our Marsala in-depth profile.
