Marsala

A fortified Sicilian wine made from local grapes, this wine is essentially the Italian equivalent of Madeira in French cooking. It has an alcohol content of 17 to 19 percent. The rich, smoky flavor can range from sweet to dry in this dark amber-colored liqueur. The taste can be loosely compared to sherry. Sweet Marsala is used as a dessert wine as well as to add flavor to many desserts, including zabaglione and sabayon. Dry Marsala is commonly enjoyed as an apéritif. Marsala is an ideal cooking wine. One can also find special blends of Marsala wine that have been fortified with cream, eggs, and almonds. Marsala was first made in 1773 in the city of Marsala by an Englishman who wanted to improve the staying power of good Sicilian wine.