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Marsala is a popular Sicilian fortified wine.
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Marsala Wines
This popular Sicilian fortified wine is Italy's answer to sherry and Madeira. It's served as a dessert wine, but it's also a key ingredient in many Italian dishes, including zabaglione, tiramisu, and veal scaloppini.The largest Marsala house, Florio, was founded in 1832 by Calabrian Vincenzo Florio, known as the "father of the Sicilian wine trade.'' Owing no doubt to the importance of this wine, Florio's warehouse and cellars occupied a full kilometer of frontage along the sea. It was the first Italian Marsala house. The Marsala wine trade has always been dominated by large houses.
Pellegrino Sweet Marsala Pellegrino Sweet Marsala, Sicily
A high quality medium sweet Marsala made from grapes grown in the western part of Sicily. Aged in wooden casks for at least two years. Marsala is a D.O.C. wine with history dating back to the late 18th century. This is an outstanding dessert wine. Rich, dark, smooth and lusciously sweet with a hint of wood and caramel on the nose.
Pellegrino Dry Marsala Pellegrino Dry Marsala, Sicily
This blend of Catarratto, Grillo, Damaschino and Inzola is made with strictly selected grapes vinified before fermentation is stopped with the addition of eau de vie. This wine has rich dry fruit palate flavors. Passito di Pantelleria Muscat of Alessandria, or Zibibbo, grapes are harvested at the end of August and dried naturally before vinification.
Florio Sweet Marsala Florio Sweet Marsala, Sicily
The Florio Sweet Marsala is redolent of ample syrup, brown sugar, almond, pine resin and dried fruit; there's a prominent vein of exotic spice that carries over to the mouth. Harvest in mid-September, medium/soft crushing system, fermentation in stainless steel vats, at a constant and controlled temperature. Matured for over 18 months in Slovenian oak.
Florio Dry Marsala, Sicily Florio Dry Marsala, Sicily
Deep within the heart of Sicily's sunbelt lies the Marsala region - a place of warm, mineral-rich soil, sea-kissed breezes and an abundance of golden sunshine. The Marsala of choice for fish, poultry and meat preparation. An elegant wine, to serve as an aperitif with cheese.
Gibson Madeira, California Paul Masson Marsala, California
Paul Masson Marsala wine is California's famous version of fortified wine. A deep golden color, full-bodied, fragrant sherry, sweet but balanced with a lively tang of citrus flavors and aromas. Added complexity is achieved by aging in small oak casks.
For at least a century it was the equal to Sherry and Madeira. In time though, it was relegated to the kitchen as mere cooking wine. The wine has now climbed back into respectability. 

Marsala is built on the ruins of the ancient Carthaginian city Lilybaion, and includes the archaeological site of Motya island, an ancient Phoenician town.

Today, Marsala comes in three different colors  Oro (golden), Ambra (amber), Rubino (ruby)  Marsalas are graded according to their sweetness and age.  The sweetest Marsalas are called "dolce," followed by "demisecco," and then "secco," which are the driest.  Ranked from youngest to oldest, the age grades are "fine," "superiore," "superiore riserva," "vergine," and "stravecchio." 
Buy your favorite Marsala from here: Marsala

This site was last updated on 10.21.2017
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