First made globally by John Woodhouse in 1773 and Florio is 1833, Marsala is the fortified wine most famous for cooking. It was traditionally served as an aperitif between first and second courses but is now considered a dessert or digestif. Fermentation is completed with the addition of brandy to fortify the wine.
- Varietal: 100% Grillo
- Alcohol Content: 16%
- Country Hierarchy: DOC Sicilia
- Color: Gold to amber
- On the Nose: Nutty and sugary aromas.
- Palate: Honey, toffee, walnut, and vanilla.
- Serving Suggestions: Chocolate and cheese for sipping close to room temperature. Chicken Marsala, risottos, and zabaglione.
