Marsala, commonly classified as a simple cooking wine, is a style that is more than meets the eye. This variety can enhance even the trickiest of foods such as asparagus, brussel sprouts, and chocolate. When used in cooking, it creates nutty, and rich caramelized sauces. It is best to use a dry marsala, or one from Sicily, since it is more versatile and can generally substitute for a sweet but not the other way around. Common flavorings for Marsala are vanilla, brown sugar, stewed apricot, tamarind. Similar to Madeira, it is also a great sipping wine best served chilled. Be sure to look for bottles labeled semi-secco or dolce for the sweeter variety.

FOOD PAIRING

Chicken

Chocolate

Smoked Meats

Olives

Soft Goat Cheese