Marsala wine

Marsala Wine

Type	Fortified wine
Manufacturer
Distributor
Country of origin	Sicily, Italy
Region of origin
Introduced	18th century
Discontinued
Alcohol by volume	15-20%
Proof (US)
Colour

Marsala wine is a type of fortified wine produced in the region surrounding the city of Marsala, in Sicily, Italy. It is commonly used in cooking, particularly in Italian cuisine, and is also enjoyed as a dessert wine.

History

Marsala wine was first produced in the late 18th century. The wine gained popularity when an English merchant, John Woodhouse, discovered it in 1773. He found that the local wine could be fortified with alcohol to withstand long sea voyages, similar to Port and Sherry.

Production

Marsala is made using a process called fortification, where a distilled spirit, usually brandy, is added to the wine. This increases the alcohol content and helps preserve the wine. The wine is made from local grape varieties such as Grillo, Inzolia, and Catarratto.

Types

Marsala wine is classified by its color, sweetness, and aging time. The main types are:

• Oro (golden)
• Ambra (amber)
• Rubino (ruby)

The sweetness levels are:

• Secco (dry)
• Semisecco (semi-dry)
• Dolce (sweet)

Marsala is also categorized by its aging period:

• Fine – aged for at least one year
• Superiore – aged for at least two years
• Superiore Riserva – aged for at least four years
• Vergine and Soleras – aged for at least five years

Culinary Uses

Marsala wine is a key ingredient in many Italian dishes, such as Chicken Marsala, where it is used to create a rich, flavorful sauce. It is also used in desserts like Tiramisu and Zabaglione.

See Also

• Fortified wine
• Italian wine
• Sicilian cuisine

References

• Marsala Wine on WikiMD
• Marsala Wine on Wikipedia