Marsala is a fortified wine from the area around Marsala in western Sicily. It has an alcohol content of 17 to 18 percent and sugar levels between 1.5 and 7 percent.
History
The name is linked to the English merchant John Woodhouse. In 1773, he added brandy to local wine to preserve it for export. He later improved the taste to suit British palates. The drink became known as the wine of victory after the Battle of Trafalgar.
Types and styles
Producers use white grape varieties like Grillo, Catarratto, and Inzolia. Black varieties such as Nerello Mascalese are also used. The wine is aged with additions like brandy or cooked grape must. Marsala is categorized by color into gold, amber, and ruby. It is also classified by aging: Superiore (minimum two years) and Vergine (minimum five years).
How it is served
It is served as a dessert wine. Marsala is also used in cooking for dishes like chicken escalopes and tiramisu.
Adapted from the Russian Wikipedia article Марсала (вино), available under CC BY-SA 4.0.