What Is Marsala?
Why is Marsala wine called what it is? Well, it comes from a town named Marsala in the western part of Siciliy, Italy. Most popularly, people use Marsala for cooking---particularly Italian dishes, like chicken or veal Marsala. In fact, Marsala, which is fortified with brandy, gives these dishes their particular savory flavor.
History
In 1798, Sicilians substituted the rum in a British naval shipment with Marsala. They fortified the wine with brandy to make it last longer and withstand the temperature changes it would undergo during transport. Once the English tasted the concoction, it became very popular. During Prohibition in the United States, people found it less risky to obtain Marsala because the bottles it was stored in made it resemble medicine.
Time Frame
Marsala doesn't need refrigeration because of the hard alcohol it contains. It will not go bad or be unhealthy to drink or cook with over time, but the flavors do fade. In order to get the most flavor out of Marsala, use it within three to four months and store it in a dark, cool area.
Types
The different grape varieties used to make Marsala give it different tints and flavors. It can be found as "dry" (secco), "semisweet" (semisecco) or "sweet" (dolce). Dry Marsala is mostly used in meat and vegetable dishes and for drinking. The sweeter Marsala wines are used mostly in desserts. Marsala is also classified into four different categories, depending on quality and age: "fine" (aged less than a year), "superiore" (aged less than two years), "superiore riserva" (aged 4 years) and "vergine soleras" (aged 5 years).
Function
Marsala can be used in savory dishes such as chicken Marsala, veal Marsala or risotto. If you buy a sweet Marsala, you can use it to make an Italian dessert such as tiramisu or zabaglione. Marsala can also be served to drink alongside a cheese platter, and it is often offered as an aperitif between courses in a meal.
Warning
Be careful when shopping for Marsala. A made for cooking variety of Marsala can be found at less cost in grocery stores in the condiment aisle but has a much higher salt content and contains food coloring than what you will find in a wine or liquor store. Keep in mind the rule of thumb shared by cooking experts---you should not cook with wine that you aren't willing to drink.
Tags: aged less, aged less than, aged years, cook with, found less, less than