Marsala is a sweet fortified wine from the coastal town of Marsala in western Sicily. It is made exclusively from local grapes like Grillo, Nero d’Avola and Damaschino. Marsala is commonly added to chocolates and deserts because of its sweetness. It is also commonly drunk at the end of a meal accompanied by cheese and fruit, or before as an aperitif.
Types of Marsala wine
Marsala is a fortified wine, this means a distilled spirit – usual brandy – has been added. Marsala is then flavoured with tastes like vanilla, brown sugar, apricot, dried fruits, the list goes on.
Virgin marsala: is made from white grapes, and ethanol instead of brandy is added.
Marsala concerto: after fermentation, ethanol, grape syrup (mosto cotto) and grape concentrate
The colour comes from the type of grapes used; golden marsala/amber marsala is made from Grillo and Damaschino grapes while ruby marsala is made from Pignatello and Nero d’Avola grapes.
Marsala in the kitchen
Marsala has a deep and rich taste and colour, it’s an excellent wine not only to drink but as an ingredient. Marsala is commonly added to tiramisu and many other (Italian) deserts. In savoury dishes, it is used to glaze red and white meats such as chicken and pork. It is also great for marinades and sauces.
Nutritional values of marsala
Like all alcoholic beverages, please drink responsibly and in moderation. Marsala wine has an alcohol content between 16% and 20%. There are about 203 calories in 100ml of marsala wine.
Other common fortified wines are Port, Sherry, Madeira, Commandaria, and Vermouth