Marsala wine: More than just a splash in the pan

When you think of Marsala, you probably think of the rich, mushroom-laden dish that is earthy, savory and sweet, served everywhere from the Olive Garden to fine dining restaurants.

The Marsala sauce that graces these chicken or veal preparations has Sicilian roots that were traditionally used very differently than this popularized but undeniable Italian-American style.

Marsala is a heavily fortified wine that began its journey to international plates when Englishman John Woodhouse visited Marsala, Sicily in 1773. At the time, sherry was all the rage in England, and Woodhouse thus saw the potential profit in exporting Marsala wines. Woodhouse already specialized in sherry, Port, and Madeira, so he was delighted to find a solera method wine being produced in Sicily. He fortified the Marsala with grape spirits to preserve it for the journey back to England, and Marsala as we know it was born.

Marsala enjoyed fame as a respectable sipper for quite awhile, until its fall from grace from the glass to the plate. The lure of high production drove down the quality and the price of Marsala, now as a result there are very few producers who dare try to sell a quality Marsala. However, Marsala is still a fortified wine, so it must be purchased at a proper liquor store to guarantee quality. We prefer the Taylor Marsala, which is available at our in-store liquor shop, Brightside Spirits.

 

So you made a delicious Chicken Marsala – now what?

Marsala is a wonderful pantry staple, and with a bit of experimentation it can liven up both savory and sweet dishes. Store it in a cool, dry place as you would an olive oil. It will keep for up to six months after opening.

O.G.: In Sicily, Marsala is traditionally used to braise lamb or pork. Simply deglaze your pan liberally with Marsala to bump up the flavor dimension of your favorite braised meat dish. I like to flavor beef stew by deglazing the mirepoix and of course, mushrooms with Marsala.

Creamy Marsala: Make sauce as directed, and add a bit of dijon, a package of cream cheese and some heavy cream or milk to turn your sauce to a creamy delight. If you’re feeling a little more bold, go crazy and add some gorgonzola.

Salad or vegetable dressing: Pair with chopped sweet onions, red wine vinegar, and a bit of sugar and pepper for a dressing on salads, veggies, or even potatoes.
Sweets: Make a quick tiramisu! Soak ladyfingers in a bit of coffee and marsala, whip the marsala into a mascarpone cream, layer in a highball glass and top with cinnamon. Use the Marsala mascarpone to top some chocolate cake or a brownie. It is also a great addition in custards and cheesecakes, or to drizzle over ice cream. Opt for a semi-sweet Marsalas for the best overall versatility.

Sweets: Make a quick tiramisu! Soak ladyfingers in a bit of coffee and marsala, whip the marsala into a mascarpone cream, layer in a highball glass and top with cinnamon. Use the Marsala mascarpone to top some chocolate cake or a brownie. It is also a great addition in custards and cheesecakes, or to drizzle over ice cream. Opt for a semi-sweet Marsalas for the best overall versatility.