What Is Marsala Wine?

Marsala, a fortified wine from Sicily, has found a place in kitchens across America. It’s adored by professional chefs and home cooks alike, who often use it to infuse dishes such as Chicken Marsala with a unique, nutty richness. But Marsala is more than just a cooking wine—it’s time we appreciate it for the delightful sipping wine it truly is, rather than confining it to the back of kitchen cabinets.

Much like Sherry and Madeira, Marsala is produced in various styles and can be enjoyed as a sipping wine when served correctly. Our guide to Marsala wine reveals the best ways to enjoy it, its taste profile and how it’s made.

What Is Marsala Wine?

Marsala is a fortified wine made in the small town of Marsala, situated within the Trapani province on Sicily’s western coast.

The area’s long hours of sunshine, cooling coastal breezes and fertile soils make it the perfect home for the native Grillo, Inzolia, Catarratto and Damaschino grapes used to make Marsala.

Marsala wine production dates back to the late 18th century in Sicily. However, it was only in 1969 that the region earned the Denominazione di Origine Controllata (DOC) status, helping to guarantee quality.

When looking to buy the perfect Marsala wine, we have one main tip—if it’s not from Sicily, it isn’t Masala.

How Is Marsala Wine Made?

Marsala is typically made from white grape varieties like Grillo, Inzolia and Catarratto. Rubino Marsala, a less common style, is made from red grape varieties, primarily Perricone, Nero d’Avola and Nerello Mascalese.

Like other fortified wines, including Sherry, Port and Madeira, Marsala is made by adding a neutral grape spirit to the base wine. This boosts its alcohol content (usually 15% to 20% ABV) and “fortifies” it, extending its shelf life. The origin of fortified wines in port cities like Porto and Marsala is linked to their ability to withstand lengthy sea voyages, making them suitable for export.

The timing of the grape spirit addition to the base wine during production influences the sweetness level of the Marsala, as it determines the quantity of residual sugar left in the wine post-fortification.

All Marsala wines undergo a cycle of oak aging. This is often conducted in a similar way to Sherry production, where small amounts of fortified wine from newer barrels are incorporated into wines from older barrels to create intricate multi-vintage blends.

Styles of Marsala Wine

Far from being one-dimensional, Marsala wine comes in various styles, with some versions spending up to ten years aging in oak before bottling. Marsala is available in three hues: Ambra (Amber), Rubino (Ruby) and Oro (Gold), and spans a spectrum of sweetness from dry to sweet.

Most Marsala wines are produced in Oro and Ambra styles, with their colors influenced by the oak-aging process. Ambra variations incorporate a caramelized grape known as “mosto cotto” for sweetness, while Rubino Marsala uses red grapes like Perricone, Nero d’Avola and Nerello Mascalese for a fruitier profile. These Rubino styles are often more structured due to the tannins from the red grape skins.

On the dry side, Secco Marsala contains less than 40g of residual sugar per liter (g/l). Semi-Secco (semi-sweet) styles have between 50 to 100 g/l of sugar. The sweetest, Dolce Marsala wines, boast over 100 g/l of sugar.

The length of barrel aging for Marsala, which can span from one year to a decade, contributes significantly to its character and complexity. Based on this aging time, Marsala is divided into five quality classifications:

Fine: Aged for at least one year in the barrel, these wines make a fabulous entry point to the category, with vibrant characters and modest alcohol content.
Superiore: Aged for at least two years in oak, these wines balance depth and youthful freshness.
Superiore Riserva: Aged for at least four years in the barrel, acquiring complex notes of honey and dark chocolate.
Vergine/Soleras: Aged for a minimum of five years in the barrel, these dry styles deliver nutty, smoky, savory flavors.

Vergine/Stravecchio: Aged over a decade in oak without added sugar, these complex wines offer toasted hazelnut notes akin to amontillado Sherries.

What Does Marsala Wine Taste Like?

Like all fortified wines, Marsala’s flavor and aromas are shaped by its sweetness levels and duration of oak aging. Ambra (Amber) Marsala often exudes notes of roasted nuts, while Rubino (Ruby) styles are known for their fruity character. Oro (Gold) Marsala greets the palate with sweeter hints of vanilla and brown sugar.

The finest quality Marsala wines bring a colorful array of flavors to the table—from dried apricots and walnuts to honey, tobacco and licorice. You’ll even taste the unique characteristics of the region in these wines. The coastal influence of Marsala imparts a hint of salinity, while the volcanic soils contribute a distinct minerality to these varieties.

Best Food Pairings With Marsala Wine

Given its range of styles and sweetness levels, Marsala is an incredibly versatile wine for food pairing, complementing a wide variety of dishes.

Dry versions are commonly served with nuts and dried fruits, and they pair beautifully with robust blue cheeses like Gorgonzola and Stilton, hard cheeses such as Pecorino and Parmigiano-Reggiano, or salty bites like smoked fish, olives and anchovy crostini.

The sweeter Marsala wines transition smoothly into the realm of dessert wines, pairing perfectly with everything from tiramisu to chocolate torte. They also stand up well to richer savory dishes, like roast chicken or mushroom risotto, and meals featuring creamy sauces. Rubino (Ruby) Marsala is versatile enough to accompany heartier pasta and meat dishes, as well as indulgent desserts.

Cooking With Marsala Wine

At Laithwaites, we firmly believe that Marsala should be enjoyed just as much away from the stove as on it, but there’s no denying the delicious impact it can have on a dish.

Feel free to cook and experiment with any Marsala style, but the beginner-level Fine and Superiore Marsala wines in Oro (Gold) and Ambra (Amber) styles are a safe fit for a wide range of recipes.

Dry Marsala adds pleasing nutty hints to savory dishes like mushroom risottos and adds to the caramelization of meaty entrees such as beef tenderloin.

When pairing food with wine, it’s always a good idea to match sweetness, so sweeter styles of Marsala pair deliciously with Italian desserts such as tiramisu and zabaglione.

This style of Marsala is also an essential ingredient when making Chicken Marsala. This dish involves pan-frying chicken and mushrooms in a rich, nutty, savory-sweet sauce that’s hard to pass up. It also serves as a fantastic glaze for root and bulb vegetables and is essential for deglazing your pan.

Our best advice for creating any Marsala sauce? Allow it to simmer to evaporate the alcohol and intensify the flavors.

How Do I Serve Marsala Wine?

The ideal serving temperature for Marsala varies based on its style. Dry Marsala styles are at their best when slightly chilled, ideally between 50-53°F, but sweet and aged Marsala are better enjoyed slightly warmer—between 57-60°F.

Marsala is traditionally served in small wine glasses and used as an apéritif to kickstart a meal or as a digestif after dinner. However, if you want to fully appreciate the intricate flavors in dry Marsala, a white wine glass would be your best pick. This allows the Marsala to breathe and maximize its aromatic profile. Sweeter varieties are best enjoyed in narrow-mouthed Port glasses or brandy snifters that help concentrate the aromas.

Once opened, if you store Marsala in the fridge, it can stay fresh for four to six months. With this in mind, you might want to explore your pantry cupboards and treat yourself to a fresh bottle.

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What Is Marsala Wine?