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Marsala
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Published 2010
This fortified wine from Sicily first found international favour in the 1770s, when it began to be exported to Britain where it enjoyed great popularity. Made from the local grape varieties, Marsala is made in a similar way to sherry, often in a solera system.
Whereas Madeira styles are based on noble grape varieties or degrees of sweetness, Marsala is categorised according to colour, age and sweetness. Most labels will describe all three.
Marsala is widely used for cooking but it is regaining some of its popularity as an apéritif. Regulations dating from 1984 have seen the end of the flavoured Marsalas - often with added egg yolk or coffee - that did so much damage to the image of the wine.
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