Marsala

In the western part of Sicily, Italy, a very famous wine is produced. I’m talking about Marsala. This fortified wine (brandy added) is made from Grillo, Catarratto, Inzolia and Damaschino for golden and amber styles; and Pignatello, Calabrese, Nerello Mascalese, Nero d’Avola for ruby red versions. Types include Fine - 17° alcohol, usually aged less than 1 yr; Superiore - 18° alcohol, aged at least 2 years; Superiore Riserva - 18° alcohol, aged at least 4 years; Vergine Soleras - 18° alcohol, aged at least 5 years and Stravecchio - 18° alcohol, aged at least 10 years. Not as popular here in North America for straight up drinking, it is used most often in cooking. I’m sure you’re aware of its most well known dish, Veal Marsala.