Marsala

Legends have it that the God Marsala believed his men fought with much more energy after having a drink of Marsala wine. http://www.helium.com/items/1370963-the-uses-of-marsala-wine Today this wine, a sweet, fortified (17-18% alcohol) libation from western Sicily is commonly known a necessary ingredient for Chicken Marsala and other recipes. http://www.wineintro.com/types/marsala.html

Marsala was originally fortified so it would last during long ocean voyages, but now this has become a tradition. http://www.foodista.com/food/8XM5XJDF/marsala-wine Natives of Marsala drink vintage Marsala, without the fortification. Marsala wines are classified according sweetness, color (gold, amber and ruby), and the duration of their aging: Fine has minimal aging, typically less than a year, Superiore is aged at least two years Superiore Riserva is aged at least four years and Vergine e/o Soleras is aged at least five years. http://www.experiencefestival.com/a/Marsala_wine_-_Characteristics_and_types/id/1748780

Serving Information

Marsala with is most commonly used as an essential ingredient in some recipes (Chicken and Veal Marsala) and an apterif between the first and second courses of a meal. http://www.experiencefestival.com/a/Marsala_wine_-_Characteristics_and_types/id/1748780 The wine is also traditionally served chilled with Gorgonzola, Pamesan (stravecchio), and Roquefort cheeses. http://www.wineintro.com/types/marsala.html Other sources recommend the pairing of smoked meats, walnuts, almonds, assorted olives and soft goat cheese as good options with dry (secco) Marsala. For pairings with sweeter Marsala wines, choose chocolate-based desserts and Roquefort cheese. The wine is can also be served paired with the Chicken or Veal Marsala which was prepared with it. http://wine.about.com/od/fortifiedwines/a/Marsalawine.htm