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Marsala

Written by Madeline Puckette

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Marsala is a fortified wine from Sicily commonly used in cooking to create rich, caramelized sauces but can also make fine sipping wines, ranging from dry to sweet.

Primary Flavors

  • Stewed Apricot
  • Vanilla
  • Tamarind
  • Brown Sugar
  • Tobacco

Taste Profile

Sweet

Full Body

None Tannins

Medium Acidity

Over 15% ABV

Handling

  • SERVE
    55–60°F / 12-15°C

  • GLASS TYPE
    Dessert

  • DECANT
    No

  • CELLAR
    10+ Years

Food Pairing

Marsala mushroom sauce will delight over chicken, pork, and tofu but you can also sip the wine alongside nuts, charcuterie, dried fruit and firm cheeses.

Written byMadeline Puckette

James Beard Award-winning author and Wine Communicator of the Year. I co-founded Wine Folly to help people learn about wine. @WineFolly


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