Editing Marsala wine (section)

==Characteristics and types==
[[File:Marsala.jpg|thumb|Different types of ''Marsala'']]
Marsala is produced using the [[Grillo]], [[Inzolia]], [[Catarratto]] and Damaschino<ref>{{cite web|url=http://www.diwinetaste.com/dwt/it2005052.php|title=Articolo DiWineTaste: Marsala|first=Antonello Biancalana - ProMIND software development -|last=DiWineTaste}}</ref> white grape varietals, among others.<ref name="varietal">{{cite web|last=Bicais|first=Ben|title=Marsala|publisher=Calwineries|url=http://www.calwineries.com/learn/wine-production/fortified-wine-production/marsala|access-date=24 December 2007}}</ref>

Marsala contains about 15–20% alcohol by volume. Different Marsala wines are classified according to their color, sweetness, and duration of their ageing. The three levels of sweetness are ''secco'' (with a maximum of 40 grams of [[residual sugar]] per liter), ''semisecco'' (41–100 g/L), and ''sweet'' (over 100 g/L). The color and ageing classifications are as follows:<ref name="Oxford pg 428-429">J. Robinson (ed) ''The Oxford Companion to Wine'' Third Edition p. 428–429 Oxford University Press 2006 {{ISBN|0-19-860990-6}}</ref>
* ''Ambra'' has an amber colour. The coloring comes from the ''mosto cotto'' sweetener added to the wine
* ''Oro'' has a golden colour
* ''Rubino'' has a ruby colour, made from red grape varieties such as [[Perricone]], [[Nero d'Avola]] and [[Nerello Mascalese]]<ref name="Saunders">P. Saunders ''Wine Label Language'' pp. 176 Firefly Books 2004 {{ISBN|1-55297-720-X}}</ref>
* ''Fine'' is aged at least one year<ref>{{cite web|url=http://ler.letras.up.pt/uploads/ficheiros/9754.pdf |title=Info |website=ler.letras.up.pt |format=PDF}}</ref>
* ''Superiore'' is aged at least two years
* ''Superiore Riserva'' is aged at least four years
* ''Vergine'' and/or ''Soleras'' is aged at least five years
* ''Vergine'' and/or ''Soleras Stravecchio'' and ''Vergine'' and/or '' Soleras Riserva'' is aged at least ten years<ref name="varietal" />

Marsala wine was traditionally served as an [[aperitif]] between the first and second courses of a meal. Contemporary diners will serve its drier versions chilled with [[Parmesan cheese|Parmesan]] (stravecchio), [[Gorgonzola cheese|Gorgonzola]], [[Roquefort cheese|Roquefort]], and other spicy cheeses, with fruits or pastries, and the sweeter at [[room temperature]] as a [[dessert wine]].<ref name="doc" /> Marsala is sometimes discussed with another Sicilian wine, ''Passito di Pantelleria'' ([[Pantelleria Island]]'s [[raisin]] wine).<ref name="enoteca">{{cite web|last=Italian Trade Commission|title=Enoteca 2006: Mariani Sheds Light on Marsala|publisher=Italian Trade Commission (New York)|date=16 March 2006|url=http://www.italianmade.com/trade/feature.cfm?art_ID=223|access-date=24 December 2007|url-status=dead|archive-url=https://web.archive.org/web/20070722223307/http://italianmade.com/trade/feature.cfm?art_ID=223|archive-date=22 July 2007}}</ref>