Perlino Marsala Wine – Fine D.O.C.

The Marsala that deglazes your escalopes and whips up your zabaione

Marsala escalopes or a homemade zabaione are only as good as the wine you put in them. This Marsala Fine has the amber colour and the nutty notes you expect: it holds up to cooking and is also enjoyed at the end of a meal.

What you will taste

• Texture: slightly syrupy, round in the mouth.
• Aromas: dry walnut, candied grape and caramel.
• Taste: sweet, a hint of bitterness and a warm finish.

How to use it

• To deglaze a pan of veal escalopes, then bind the sauce with a knob of butter.
• In a zabaione, whisked over a bain-marie with egg yolks and sugar.
• At the end of a meal, with roasted almonds or a square of dark chocolate.

Where it comes from

The Perlino house was founded in 1905 in Castello d'Annone, near Asti, in Piedmont, where it makes vermouths, sparkling wines and liqueurs. Its Marsala carries the DOC Marsala appellation, a fortified wine from Sicily. The Fine designation corresponds, according to the specification, to at least one year of ageing.