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26 January, 2010

Taylor Marsala — Wine Review

Comments : 10 Posted in : Port/Sherry Wines, Uncategorized on by : The Gourmez

Wine: Taylor Marsala
Region: Finger Lakes, New York

The color of this dessert wine is fantastic. It’s like looking at a blood red rose, with a copper hue around its edges.  It smells like port, with rich, dense, scents of overripe peach and tamarind.

The flavor is smooth and definitely has peach notes, but the tamarind I smelled is really closer to rhubarb, with sweet strawberry also. These fruits swim in the glass like they are in raw sugarcane or molasses syrup. It’s much better than I expected for a staple of your grocery store’s bottom shelf in the alcohol aisle.

Other Bloggers’ Thoughts:

Vyas Sanzgiri @ Tuka Mhane–

Deeply golden, warm and fruity, Taylor Marsala is a classic flavor in gourmet cooking and a smooth satisfying dessert wine. It is a creamy, medium sweet marsala with raisin-like flavoring. A delicious gourmet touch in recipes or for sipping. Serve at room temperature.

3 stars

3 stars

Reviewed by The Gourmez 1.16.10.

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10s COMMENTS

10 thoughts on : Taylor Marsala — Wine Review

  • fran
    October 19, 2011 at 4:54 pm

    how long is a bottle of this wine good for? I used the last 8 oz for cooking yesterday. it was not the same color as when purchased, probably a year ago. would that make any difference? In other words, how long is this wine good for consumption? thank you.

    • October 21, 2011 at 10:25 am

      That’s a fluid question, Fran! Wine drinkers who know what they are talking about (only me occasionally) will tell you that an opened bottle shouldn’t be kept for more than a few days after opening it, and that it should be refrigerated after opening. Wine absolutely changes in color and taste as time passes. Wine doesn’t have an official expiration date, however, especially unopened wine. So after a year, even fortified wine like Marsala would probably be “bad,” by which I mean that the flavors and colors would definitely be different than what you’d expect to get from a fresh wine. Does that mean I’ve never drinked port or sherry that’s been around that long? Nope, I definitely have, but doing so would probably make wine experts gasp in horror. Basically, if it tastes or smells bad to you, don’t use it.

  • Dennis davidson
    February 9, 2014 at 4:47 pm

    I am one that seeks the port out at any vineyard. I happened upon the Marsala seeking port! Taylor made Marsala compares very close in my opinion to there port but maybe a bit richer flavor? I have never tasted a Marsala from Spain but I sure would give it a go if I had that chance 🙂 I might add , sipping, yes , but a good glass full !!! In a short time will do you right !!!

  • Jennifer
    September 6, 2014 at 8:22 am

    I have been using Taylor’s Marsala with Mexican cooking, along with a little cinnamon, and cocoa. Seems to blend well with the savories too. I know very little about cooking with wine, any thoughts on the compatabilities of Marsala with the flavors of Mexican dishes?

    • September 16, 2014 at 12:52 pm

      Jennifer, I think it would be great with Mexican dishes. In part, because the nose of the wine did spell somewhat of tamarind to me, which is an essential Mexican ingredient. But also, the richness of Taylor’s Marsala would go well with Mexican food’s dense spices. Its fruity notes might also offer a nice, bright contrast to those spices. I say you did well!

  • Bri
    February 11, 2016 at 1:56 pm

    I bought this primarily for chicken marsala. I was wondering if it could be used in place of a dry white wine for a risotto? Thanks!

    (Note: I know NOTHING about wine. Which is probably bad because I’m half Italian.)

    • The Gourmez
      February 11, 2016 at 3:38 pm

      Thanks for the comment, Bri! I will send you an email, too. But the gist of it is that you could use your marsala for the risotto, but it will definitely change the character of the dish! Whether I’d advise it or not depends on what type of a risotto you are cooking. If it’s lighter (and you can actually use color to guide you here), the marsala may be too rich and overpower the ingredients. If it’s darker, then it may add a fun complexity.

  • ArnieC
    May 24, 2016 at 7:02 am

    I absolutely love this wine. I have been buying the green label, but may try the red label. I don’t like dry wines. I drink it for health reasons at the suggestion of my physician.

    • The Gourmez
      May 24, 2016 at 4:06 pm

      I would love to know how you would compare the two labels, ArnieC!

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