Taylor Marsala — Wine Review
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:
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
Reviewed by The Gourmez 1.16.10.
Posted: Tuesday, January 26th, 2010 @ 4:14 pm
Categories: Wine.
Tags: dessert wine, finger lakes wine, peach, rhubarb, strawberry, syrup, tamarind, taylor marsala, the gourmez wine review, wine notes.
Subscribe to the comments feed if you like.
Responses are currently closed, but you can trackback from your own site.
October 19th, 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 21st, 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.