In the 18th century, people began to look for alternatives to Sherry, which was then all the rage. A particularly successful version was found around the town of Marsala in westernmost Sicily, and the wine has – in the same way as Sherry/Jerez – been named after the main town.
This is lightly fortified (17%) mulled wine from the area around the town of Marsala with at least one year of oxidative aging in (larger) wooden barrels, which gives it its amber-golden color and exotic, spicy scent and taste of ripe fruit with hints of fig and dates. The grapes used in Intorcia Marsala are primarily the local, green grapes catarratto and inzolia, which are also widely used for the island’s dry white wines. In this Marsala there is a slight sweetness that keeps the oxidized notes in check.
Over time, the wine has acquired its own identity, and Marsala is today mainly used for cooking, where it is indispensable in a good tiramisu. But it’s a shame it’s nice on its own.
Try, for example, a semisecco (semi-sweet) like this lightly chilled for tiramisu; of course served in a good white wine glass, so you get the full aroma.
