Marsala: history of falls and rises [ September 8th, 2010 ] Posted in » wine history
“Domenico Buff uncorked a bottle of his original” Vergine “ten extracts, prepared exclusively from grapes Grillo, and generously filled glass-sized aquarium for goldfish. In the dim light was visible shimmering color drink - as yellow as a buttercup, dense and rich. I sniffed the wine and felt a mixture of delicious shades of sweet peas, broom, peach and butterscotch with traces of the tubular tobacco. - Great. Brave bunch - I said and did a little sip. Marsala enveloped my tongue gently and tenderly, like a silk scarf, leaving a poignant mix of tastes, including a slight sweetness. And I immediately remembered his first trip to Sicily … “Matthew Fort
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It’s that time of year again folks, so feel free to read this article and take from it what you can. This is one huge meal that always gets a lot of people wandering the wine aisle’s trying to pick out that one perfect wine. Don’t do it. Don’t think that there is one perfect wine. There are hundreds and hundreds. This is a feast that can accommodate so many wines that I could walk blindfolded through my wine store and come up with wines that match.