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Port is fortified wine shipped from the port of Oporto in Portugal. Marsala is a fortified wine but cannot be described as a Port, and therefore I have deleted the reference to it being a type of Port —Preceding unsigned comment added by 87.254.91.194 ( talk) 16:14, 31 December 2007 (UTC)
I'm sure the author of the following is well-informed, and I would be happy to add this information, but I don't understand what it means because the English is bad:
I'm not asking how, I'm asking what you mean. Do you mean that it is a common
dish to serve eggs with Marsala, or that eggs are somehow used in the production
of the wine? The sentence gives me no clue which is meant. Yes, I know about
Zabaglione, and I'll add something about that.
MARSALA DOC
Regione : Sicilia
Zona di produzione : Marsala ed i comuni confinanti alle provincie di Trapani e Palermo, Agrigento.
Tipi: da dessert
Uve: Grillo, Catarratto, con una parte di Inzolia per i bianchi; Pignatello, Calabrese, Nerello per i Marsala rossi.
Gradazione alcolica: 17-18°
Colore: Ambrato carico, dorato chiaro nel Marsala Vergine. Rubino granato nei rossi.
Profumo: Ne Marsala fine ed in quello dolce, di carrubbe e liquerizia. Nel Superiore di uva passita. Nella Riserva e nel Vergine nettamente maderizzante con sentori di mandorla.
Sapore: Il Marsala Fine amabile, caldo. Nel Superiore corposo. Nel Riserva e Vergine morbido, armonico.
Bicchiere: da dessert.
Età ottimale: Per il Fine 1 anno. Superiore 2 anni. Riserva 4 anni. Vergine 5 anni. Stravecchio 10 anni.
Temperatura di servizio: Per il Marsala Vergine 12°C. per gli altri 16-18°C
Accostamenti: Il Vergine è un aperitivo. Il Fine e il Dolce per pasticceria. Il Superiore e la Riserva per dessert in genere.
Prosit
Thanks; my Italian is pretty rusty, but the above seems to talk about different grades of the wine, what they are called, how long they're aged, what temperature to serve them at, and how they are typically used (with pastries, as an apertif, etc.) That may be interesting to add if I can manage a better translation. Doesn't mention anything about Marsala all'uovo; I'd like to hear some details about that. -- Lee Daniel Crocker
i am going down to the zones in the next days... and i have *never* heard of this egg stuff!! but i will ask ... some people from mazara, marsala and around trapani. and will find if there is sth more. Zisa - (gianf. i thought you were native...do you mean u r extraisolana??) i'll post it then here if i get sth...
okay... sorry a/o ... (was writing in ita, esp and eng in the same time) ... i will find that and try it. me traditional...? isolana but in the continent and for many i'm not even isolan (perfect translation...) but an uncomprensible mix (latin with a northern apparance) (that's how the Mulattabianca story got its name). from no place in this world... from *The* island when i'm not there and from elsewhere when i am there. i will find it ... and try it. anything i should bring... ?? :-) Zisa
allora, tornata... non ne ho sentito di questo vino con l'uovo ... e ho chiesto... a marsala marsala non ci sono passata ma ad alcamo, tp, pa ecc non lo trovai... :-( Zisa
I believe the egg whites are added to clarify the wine... see Vegetarian Journal only a trace amount of the agg actually remains in the finished wine.
--- I cannot insert this on the subject page as it would be 'original research', but there were at least three flavours of Marsala in the 60s; with egg (all'uovo) with coffee (all'caffè?) and with almonds (all'mandorla?). Sadly my Italian will not let me investigate this further. I searched for these variants a few years ago and drew a blank, but perhaps someone else can use these hints to improve the article. Old Aylesburian ( talk) — Preceding undated comment added 09:32, 7 June 2021 (UTC)
Seems to me like a lot of the above is perhaps referring to vov [1], the generic & brand name of an egg & marsala concoction, essentially a drinkable zabaglione. (Zabov [2] is apparently a similar competitor.) If anyone knows anything more about this stuff, it'd be great if they could both add info to this page, and perhaps the zabaglione page, or maybe even start a Vov (liqueur) page. (BTW, the only place I've ever seen vov in the US is at Caffe Trieste in SF, and I never did try it. Certainly sounds interesting though.) - Severinus 21:24, 30 October 2006 (UTC)
I am taking the assessment back down to a start level and will explain in more detail here why I believe it currently deserves that rating. While I certainly appreciate the good faith efforts to the improve the article, it still has a ways to go before it should be considered a B. As a project, the Wine Project is trying to get our articles closer to the level laid out in the Wikipedia:Version 1.0 Editorial Team/Assessment as an "Example B article" - Jammu and Kashmir. Comparing this article to Jammu and Kashmir and it is like night and day. But to be more specific, in order for this article to approach B class it needs....
Some examples of Wine Project B class include Fermentation (wine), Oak (wine), Loire Valley (wine), etc. While I have no doubt that Marsala can get there, and fully intend to contribute once other articles have been worked on, I just don't think it would be appropriate to consider this article a B article at this time. Agne Cheese/ Wine 16:54, 24 December 2007 (UTC)
The Whitaker Family
I would like to know more about this family and their role in the Marsala trade? As I understand it, they were from West Yorkshire and were shippers. Joseph Whitaker built a villa in Sicily. Can anyone give me more info. about previous Whitakers before Joseph and about their commercial background? Ivankinsman ( talk) 11:01, 24 July 2010 (UTC)
The title "Marsala DOC" makes little send to most people whoa re searching the web for information on the wine. I think "Marsala wine" is much better. (Yes, it does redirect.) The problem was that the main page is what gets spidered by Google and I saw "Marsala DOC" above "Marsala" when I was searching, but I had no clue as to what "Marsala DOC" was. So it took me a trip to the "Marsala" page, then scrolling to the bottom to the "Marsala wine" link, which then brought me back to a page entitle "Marsala DOC"
I suggest changing the title of the page to "Marsala wine" or "Marsala (wine)" and having :Marsala DOC" redirect to it. Ccady ( talk) 01:48, 19 September 2011 (UTC)
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Port is fortified wine shipped from the port of Oporto in Portugal. Marsala is a fortified wine but cannot be described as a Port, and therefore I have deleted the reference to it being a type of Port —Preceding unsigned comment added by 87.254.91.194 ( talk) 16:14, 31 December 2007 (UTC)
I'm sure the author of the following is well-informed, and I would be happy to add this information, but I don't understand what it means because the English is bad:
I'm not asking how, I'm asking what you mean. Do you mean that it is a common
dish to serve eggs with Marsala, or that eggs are somehow used in the production
of the wine? The sentence gives me no clue which is meant. Yes, I know about
Zabaglione, and I'll add something about that.
MARSALA DOC
Regione : Sicilia
Zona di produzione : Marsala ed i comuni confinanti alle provincie di Trapani e Palermo, Agrigento.
Tipi: da dessert
Uve: Grillo, Catarratto, con una parte di Inzolia per i bianchi; Pignatello, Calabrese, Nerello per i Marsala rossi.
Gradazione alcolica: 17-18°
Colore: Ambrato carico, dorato chiaro nel Marsala Vergine. Rubino granato nei rossi.
Profumo: Ne Marsala fine ed in quello dolce, di carrubbe e liquerizia. Nel Superiore di uva passita. Nella Riserva e nel Vergine nettamente maderizzante con sentori di mandorla.
Sapore: Il Marsala Fine amabile, caldo. Nel Superiore corposo. Nel Riserva e Vergine morbido, armonico.
Bicchiere: da dessert.
Età ottimale: Per il Fine 1 anno. Superiore 2 anni. Riserva 4 anni. Vergine 5 anni. Stravecchio 10 anni.
Temperatura di servizio: Per il Marsala Vergine 12°C. per gli altri 16-18°C
Accostamenti: Il Vergine è un aperitivo. Il Fine e il Dolce per pasticceria. Il Superiore e la Riserva per dessert in genere.
Prosit
Thanks; my Italian is pretty rusty, but the above seems to talk about different grades of the wine, what they are called, how long they're aged, what temperature to serve them at, and how they are typically used (with pastries, as an apertif, etc.) That may be interesting to add if I can manage a better translation. Doesn't mention anything about Marsala all'uovo; I'd like to hear some details about that. -- Lee Daniel Crocker
i am going down to the zones in the next days... and i have *never* heard of this egg stuff!! but i will ask ... some people from mazara, marsala and around trapani. and will find if there is sth more. Zisa - (gianf. i thought you were native...do you mean u r extraisolana??) i'll post it then here if i get sth...
okay... sorry a/o ... (was writing in ita, esp and eng in the same time) ... i will find that and try it. me traditional...? isolana but in the continent and for many i'm not even isolan (perfect translation...) but an uncomprensible mix (latin with a northern apparance) (that's how the Mulattabianca story got its name). from no place in this world... from *The* island when i'm not there and from elsewhere when i am there. i will find it ... and try it. anything i should bring... ?? :-) Zisa
allora, tornata... non ne ho sentito di questo vino con l'uovo ... e ho chiesto... a marsala marsala non ci sono passata ma ad alcamo, tp, pa ecc non lo trovai... :-( Zisa
I believe the egg whites are added to clarify the wine... see Vegetarian Journal only a trace amount of the agg actually remains in the finished wine.
--- I cannot insert this on the subject page as it would be 'original research', but there were at least three flavours of Marsala in the 60s; with egg (all'uovo) with coffee (all'caffè?) and with almonds (all'mandorla?). Sadly my Italian will not let me investigate this further. I searched for these variants a few years ago and drew a blank, but perhaps someone else can use these hints to improve the article. Old Aylesburian ( talk) — Preceding undated comment added 09:32, 7 June 2021 (UTC)
Seems to me like a lot of the above is perhaps referring to vov [1], the generic & brand name of an egg & marsala concoction, essentially a drinkable zabaglione. (Zabov [2] is apparently a similar competitor.) If anyone knows anything more about this stuff, it'd be great if they could both add info to this page, and perhaps the zabaglione page, or maybe even start a Vov (liqueur) page. (BTW, the only place I've ever seen vov in the US is at Caffe Trieste in SF, and I never did try it. Certainly sounds interesting though.) - Severinus 21:24, 30 October 2006 (UTC)
I am taking the assessment back down to a start level and will explain in more detail here why I believe it currently deserves that rating. While I certainly appreciate the good faith efforts to the improve the article, it still has a ways to go before it should be considered a B. As a project, the Wine Project is trying to get our articles closer to the level laid out in the Wikipedia:Version 1.0 Editorial Team/Assessment as an "Example B article" - Jammu and Kashmir. Comparing this article to Jammu and Kashmir and it is like night and day. But to be more specific, in order for this article to approach B class it needs....
Some examples of Wine Project B class include Fermentation (wine), Oak (wine), Loire Valley (wine), etc. While I have no doubt that Marsala can get there, and fully intend to contribute once other articles have been worked on, I just don't think it would be appropriate to consider this article a B article at this time. Agne Cheese/ Wine 16:54, 24 December 2007 (UTC)
The Whitaker Family
I would like to know more about this family and their role in the Marsala trade? As I understand it, they were from West Yorkshire and were shippers. Joseph Whitaker built a villa in Sicily. Can anyone give me more info. about previous Whitakers before Joseph and about their commercial background? Ivankinsman ( talk) 11:01, 24 July 2010 (UTC)
The title "Marsala DOC" makes little send to most people whoa re searching the web for information on the wine. I think "Marsala wine" is much better. (Yes, it does redirect.) The problem was that the main page is what gets spidered by Google and I saw "Marsala DOC" above "Marsala" when I was searching, but I had no clue as to what "Marsala DOC" was. So it took me a trip to the "Marsala" page, then scrolling to the bottom to the "Marsala wine" link, which then brought me back to a page entitle "Marsala DOC"
I suggest changing the title of the page to "Marsala wine" or "Marsala (wine)" and having :Marsala DOC" redirect to it. Ccady ( talk) 01:48, 19 September 2011 (UTC)
Hello fellow Wikipedians,
I have just modified 5 external links on Marsala wine. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
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This message was posted before February 2018.
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(last update: 5 June 2024).
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