crossy67 Posted October 15, 2011 Share Posted October 15, 2011 I am finding Marsala wine a bit hard to get hold of, any one got any alternatives. I want it sweet and white, I use it for a desert. I was thinking a Muscat what do you lot think? Link to comment Share on other sites More sharing options...
NormanH Posted October 15, 2011 Share Posted October 15, 2011 A Rivesaltes? Ambré is darker than white but is sweet, and I know it can be found in Marché +see also:http://www.thewinedoctor.com/regionalguides/roussillon2.shtmlThere is also Monbazillac Link to comment Share on other sites More sharing options...
Frederick Posted October 15, 2011 Share Posted October 15, 2011 crossy67 wrote the following post at 15/10/2011 15:01:I am finding Marsala wine a bit hard to get hold of, any one got any alternatives. I want it sweet and white, I use it for a desert. I was thinking a Muscat what do you lot think?I have used it a small amount in a sauce of orange juice and chicken stock over spare ribs of pork . Come on.... Now you have to tell us what the desert is ! Link to comment Share on other sites More sharing options...
crossy67 Posted October 15, 2011 Author Share Posted October 15, 2011 The desert is a bit special. Its spiced figs in Marsala wine syrup with mascarpone cheese. Marinade the dried figs for at least 6 hours in marsala wine with a drop of Stroh, if you can find it it's 80% alcohol and as such most of it boils off but it's taste is quite distinctively rum and resin and it makes a world of difference. Quarter the dried figs and leave to soak in enough wine to cover them, add a drop of Stroh and about a desert spoon of brown sugar per portion. To this add a good pinch of freshly ground nutmeg, pinch of ground cloves, a few mace blades, a pinch of all spice and plenty of cinnamon.When you want it put it in a pan and bring to the boil, do not smoke, all that alcohol burns like hell, literally. Boil stirring continuously until the syrup starts to thicken, if you get it just right it will become almost gelatinous like soaked gelatine. Gooey! The figs will give their sugars to the syrup and become sweet and chewy, their seeds make the syrup look lovely ane are crunchy in the syrup.Pour over the mascarpone and enjoy.I use about 4 figs per person, it's quite filling. I did try expensive muscovado sugar once but I found it over powered the dish a bit and made it taste a bit treacley. Perfect for cold winter nights.Enjoy :-) Link to comment Share on other sites More sharing options...
idun Posted October 15, 2011 Share Posted October 15, 2011 I find marsala wine, well, not to my taste in puds and use ameretto. So that is what I would use. Link to comment Share on other sites More sharing options...
crossy67 Posted October 15, 2011 Author Share Posted October 15, 2011 Try it, might work well. With all those spices in you probably wouldn't taste the marsala anyway. Link to comment Share on other sites More sharing options...
idun Posted October 15, 2011 Share Posted October 15, 2011 At least amaretto is easy to get hold of. Link to comment Share on other sites More sharing options...
pachapapa Posted October 15, 2011 Share Posted October 15, 2011 Frankly amongst the fortified wines Marsala is the pits, only fit for a cheap desert like zabliogne.Why not use a decent sherry from spain.Using a wine that tastes like figs to flavour figs reminds me of being constipated and medicating with syrup of figs.[:P] Link to comment Share on other sites More sharing options...
idun Posted October 15, 2011 Share Posted October 15, 2011 The only xeres I found in France was vinaigre de xeres. Where on earth do you get it in most of France? I realise that you said 'from Spain', but that was never an option for me, far to far away. Link to comment Share on other sites More sharing options...
pachapapa Posted October 15, 2011 Share Posted October 15, 2011 [quote user="idun"]The only xeres I found in France was vinaigre de xeres. Where on earth do you get it in most of France? I realise that you said 'from Spain', but that was never an option for me, far to far away.[/quote]From the local Leclerc but a lot more porto available. Link to comment Share on other sites More sharing options...
idun Posted October 16, 2011 Share Posted October 16, 2011 [:D] You must live a lot closer to Spain than I did, I was close to Switzeraland and Italy. I didn't know of one french person who knew what sherry was, and one woman swore that Port was from Spain, no convincing her that Port sounded a bit like Portugal and that was where it was from, apparently 'I' had it all wrong. Silly me, making such a mistake. Link to comment Share on other sites More sharing options...
crossy67 Posted October 16, 2011 Author Share Posted October 16, 2011 I did think of a white pineau, easily available and not a million miles away from a sherry. Link to comment Share on other sites More sharing options...
pachapapa Posted October 16, 2011 Share Posted October 16, 2011 [quote user="crossy67"]I did think of a white Pinot, easily available and not a million miles away from a sherry. [/quote]The mind boggles...look mate you spelt it wrong...it's Pineau not Pineau....if your Aubeterre lies on the Dronne and your budget stretches then a Pineau Vieux or très vieux is the mustard.pineau de charentes[;-)]Edit: Please change one pineau to pinot. Link to comment Share on other sites More sharing options...
pachapapa Posted October 16, 2011 Share Posted October 16, 2011 [:)][quote user="idun"][:D] You must live a lot closer to Spain than I did, I was close to Switzeraland and Italy. I didn't know of one french person who knew what sherry was, and one woman swore that Port was from Spain, no convincing her that Port sounded a bit like Portugal and that was where it was from, apparently 'I' had it all wrong. Silly me, making such a mistake.[/quote]A thriving portugoose community in deux-chèvres, the association in Parthenay does fado dinner dances.If one is looking for a bird with a moustache, just the ticket. Link to comment Share on other sites More sharing options...
idun Posted October 16, 2011 Share Posted October 16, 2011 [:D][:D][:D] Link to comment Share on other sites More sharing options...
crossy67 Posted October 16, 2011 Author Share Posted October 16, 2011 [quote user="pachapapa"][quote user="crossy67"]I did think of a white Pinot, easily available and not a million miles away from a sherry. [/quote]Edit: Please change one pineau to pinot.[/quote]Don't know what you mean?[Www] Link to comment Share on other sites More sharing options...
cooperlola Posted October 16, 2011 Share Posted October 16, 2011 Yup, Crossy, I was going to suggest a pineau des charentes myself (although I know it's not strictly a wine.) Always support the local economy if you can,[:)] Link to comment Share on other sites More sharing options...
crossy67 Posted October 16, 2011 Author Share Posted October 16, 2011 Especially if it involves 18% alcohol[6] Link to comment Share on other sites More sharing options...
mint Posted October 16, 2011 Share Posted October 16, 2011 [quote user="pachapapa"]Frankly amongst the fortified wines Marsala is the pits, only fit for a cheap desert like zabliogne.Why not use a decent sherry from spain.Using a wine that tastes like figs to flavour figs reminds me of being constipated and medicating with syrup of figs.[:P][/quote]But, Pacha, in the UK, marsala is a lot dearer than sherry!I never use it for making desserts but, in those far off days (pre France), someone told me to put a drop in gravy and, would you know, it does something wonderful to the gravy, gives it a smooth, rich taste but you can't really tell what's different about it.It was one of my "secret" ingredients much like my No 7 wood which used to get the ball flying out of long grass to my own amazement as well as everyone else's; that was termed my "secret weapon". Link to comment Share on other sites More sharing options...
pachapapa Posted October 16, 2011 Share Posted October 16, 2011 [quote user="crossy67"][quote user="pachapapa"][quote user="crossy67"]I did think of a white Pinot, easily available and not a million miles away from a sherry. [/quote]Edit: Please change one pineau to pinot.[/quote]Don't know what you mean?[Www][/quote]I wrote...it's Pineau not Pineau[:D] Link to comment Share on other sites More sharing options...
pachapapa Posted October 16, 2011 Share Posted October 16, 2011 But, Pacha, in the UK, marsala is a lot dearer than sherry!Sicillian mafia marketing.[:P]Sicilly!Scilly me.[:$] Link to comment Share on other sites More sharing options...
NormanH Posted October 17, 2011 Share Posted October 17, 2011 I still maintain that the best replacements for this sort of wine is Rivesalte, Banyuls, or Maury...All easily available in France, although the last two are more expensive. Link to comment Share on other sites More sharing options...
Frederick Posted October 17, 2011 Share Posted October 17, 2011 It would appear that if using a Sherry type replacement for Marsala a dash of Angostura Bitters will bring it more to a Marsala taste as bitters and herbs are in it . Link to comment Share on other sites More sharing options...
pachapapa Posted October 17, 2011 Share Posted October 17, 2011 [quote user="crossy67"]Especially if it involves 18% alcohol[6][/quote]Marsala is commonly a fortified wine with an alcohol content, Gay Lussac, between 17% and 20%.I was unaware that unfortified wines produced in the Marsala area had an important export trade. Link to comment Share on other sites More sharing options...
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