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Welcome back to The Wine Lab. In this episode, we take a closer look at Marsala, one of the most misunderstood fortified wines in the world.

Often dismissed as a cooking ingredient, Marsala has a long history as a serious wine shaped by fortification, oxidative aging, and deliberate patience. We explore how Marsala is made, the grape varieties that define it, and why oxygen plays such a central role in its aroma and structure. Along the way, we unpack the classification system, from Secco to Vergine, and explain how Marsala earned both its reputation and its recent revival.

This episode weaves together chemistry, history, and cultural context, from British naval trade routes to Sicilian tradition, and asks a simple question: what happens when a wine waits for you to slow down?

Buy it. Taste it. Share it. Appreciate the layers. And don't forget to stay curious!

Glossary

Marsala
A fortified wine with protected designation of origin status produced in western Sicily, known for oxidative aging and a wide range of sweetness and aging styles.

Grillo
A primary grape variety used in Marsala production, valued for its acidity, ripening potential, and tolerance to oxidation.

Fortification
The addition of grape spirit to wine to increase alcohol content and stability, typically bringing Marsala to 17 to 20 percent alcohol.

Oxidative Aging
A controlled aging process where wine is intentionally exposed to oxygen, contributing to aromas such as nuts, dried fruit, caramel, and spice.

Mosto Cotto
Cooked grape must used in Ambra-style Marsala to add color, sweetness, and flavor.

Vergine Marsala
A dry style of Marsala aged for a minimum of five years without sweetening or cooked must, emphasizing structure and oxidative complexity.

Acetaldehyde
An aroma-active compound formed during oxidative aging, contributing nutty and bruised apple notes when present in balance.

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