Issue link: http://digital.copcomm.com/i/935769
{ SOMMjournal.com } 81 The ever-charming Lars Leicht, Director of Trade Development for Castello Banfi Wines, set the scene as he introduced the Sicilian region of Italy: "We'll start with a news flash—Sicily has seceded from the Italian union and has migrated to join Central Europe. They've also taken up a new national motto, saying, 'Marsala, it's not just for chicken anymore,'" exclaimed Leicht as the room erupted in laughter. Although Sicily isn't exactly in central Europe, Marsala shares similar struggles with its Eastern European neighbors in that its reputation has largely disappeared from the international scene. Due to the region's high temperatures, its wines were historically made from overripe grapes; the high sugar concentration and sol - era process also allowed for long-term aging. In the late 1700s, British merchant John Woodhouse traveled to Sicily and tasted Marsala. Believing that the wine could compete with the popular Ports, Madeiras, and Sherries of the time, he introduced Marsala to the international stage. REGION/COUNTRY: SICILY, ITALY Florio 2003 Targa Marsala, Superiore Riserva Semisecco Less than a century later after Woodhouse's arrival in Sicily, the Florio family purchased the origi - nal Woodhouse wineries. "They still, to this day, have some of the greatest stocks of wines and a tremendous collection of older Marsala," asserted Leicht, who hopes to reintroduce the market to Marsala by highlighting bot - tlings like the Targa that serve as a delicious apéritif with cheeses, nuts, and olives. Tasting Notes Expressive aromas of toasted almonds and Medjool dates. Flavors of hazelnut, cooked brown rice, honey-tamarind, and lingering burnt orange on the finish with an oily texture. The honey-colored, semi-dry Marsala is aged for a minimum of seven years and made from 100% Grillo grapes. Lars Leicht, Director of Trade Development for Castello Banfi Wines, helps renew faith and much-deserved interest in Marsala.