Marsala — Sicily's Fortified Legacy

Marsala's creation is attributed to English merchant John Woodhouse in 1796, who added wine spirit to Sicilian wine during a storm that forced him to shelter in Marsala. He recognised the commercial potential and established a winery. Nelson's fleet provisioned with Marsala during the Mediterranean campaigns. The Florio family (Sicilian industrialists) took over and expanded production in the 19th century.

Marsala DOC is Sicily's historic fortified wine — produced in and around the coastal city of Marsala in western Sicily from local white varieties (Grillo, Catarratto, Damaschino) and red varieties (Perricone, Nero d'Avola, Nerello Mascalese) through a system of fortification, sweetening with concentrated grape must (mosto cotto) or grape spirit, and fractional blending similar to Sherry's solera system. Marsala ranges from the driest Vergine/Soleras (minimum 5 years in cask, no sweetening — some of wine's most complex oxidative experiences) to the sweeter Fine, Superiore, and Superiore Riserva styles. Marsala was created by John Woodhouse, an English merchant who arrived in Marsala during a storm in 1796 and added wine spirit to preserve local wine for the journey to England — just as Port and Sherry had been developed for maritime trade. The wine fell from grace in the 20th century when it became associated primarily with cooking (Veal Marsala, Zabaglione), but a quality renaissance led by producers like Marco de Bartoli has restored Marsala's reputation.

FOOD PAIRING: Quality Marsala deserves food pairing beyond its culinary use from the Provenance 1000 recipes. Marsala Vergine (dry): Aged Pecorino Siciliano, Caponata, Bottarga di Tonno (tuna roe), Almonds. Marsala Superiore (off-dry): Foie Gras, Liver Dishes, Zabaglione (where it is the ingredient and the companion). Marsala Fine (sweet): Tiramisu, Cannoli, Cassata Siciliana, Pasta di Mandorle (almond paste).