Marsala is a fortified wine from the area around Marsala in western Sicily, Italy. It is made in several styles, from dry to sweet, and its character depends on grape varieties, maturation and production method. Marsala has a protected designation of origin (DOC) and is used both as a beverage and as a culinary ingredient.
Marsala may be labelled by colour, sweetness and ageing category. Common ageing terms include Fine, Superiore, Superiore Riserva, Vergine and Vergine Riserva; the requirements differ by category. It is important to choose a style suited to the dish rather than assuming all Marsala is sweet.
Example: dry Marsala is often used in chicken or veal Marsala, while sweet styles can be used for zabaglione and desserts.
Chef’s tip: use a Marsala intended for cooking or drinking rather than relying on heavily salted “cooking wine” products.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
