Marsala

Marsala is a fortified wine from western Sicily, named after the city of Marsala.

Marsala is a fortified wine from western Sicily, named after the city of Marsala. It is produced in dry, semi-sweet, and sweet styles and is used both as a drinking wine and in cooking. Marsala has been produced commercially since the late 18th century and is protected as a denomination of origin in the European Union. In Canada, it is commonly sold as a cooking wine and used in dishes such as chicken Marsala.

Origin and naming

Marsala takes its name from the Sicilian port city of Marsala, and the wine is produced in western Sicily, especially in the province of Trapani. The production area is tied to the broader region around the city.

Production and styles

Marsala is a fortified wine typically with an alcohol by volume of about 15–20%. It is made from local Sicilian grape varieties, commonly Grillo, Catarratto, Inzolia, Damaschino, and other Sicilian varieties. The wine is released in several colour categories: gold, amber, and ruby. It is also produced in dry, semi-sweet, and sweet styles, with aging classifications ranging from younger to more mature. The wine is typically aged and develops flavours often described as nutty, caramel-like, and dried-fruit notes.

Use in cooking and drinking

Marsala is widely known as a cooking wine, especially for savoury sauces, and is also sold and served as a sipping wine. It can be used in both dry and sweet culinary preparations, including desserts. In Canada, Marsala is commonly used in dishes such as chicken Marsala and sauces.

History and regulation

Marsala became commercially significant in the late 18th century. It received DOC (Denominazione di Origine Controllata) status in 1969, and is also protected under European Union origin rules, limiting the use of the name to wines from the designated area in western Sicily.