🍷 Marsala

Marsala is a fortified wine from the island of Sicily in Italy, from the town of Marsala and its surroundings. It can be dry, semi-dry or sweet. The strength is not below 17–18 percent. It is one of the best-known fortified wines of Italy.

The base is made from local white grapes: Grillo, Catarratto and Inzolia. Grape spirit is added, and sometimes must for sweetness. The wine is then aged in casks, sometimes by the solera system, where young wine is added to old. The colour may be golden, amber or ruby.

The wine's fame is tied to English merchants. In the late 18th century the Englishman John Woodhouse saw that Sicily made a wine similar to the Portuguese fortified wines and began shipping it to England. That is how Marsala became known.

The categories differ by ageing time. Fine needs at least one year, Superiore at least two years, and Vergine at least five years with no additions. Marsala is also used in cooking, for example in sauces and desserts. It is a fortified wine of Italian cuisine.