An Englishman John Woodhouse discovered this fortified Sicilian wine and started producing it on a larger scale in 1796. Because of its instant popularity, the quality of Marsala wines began to deteriorate, but in 1984, stricter regulations of production have been implemented, which eventually had an impact on the better quality of Marsala.
The unique taste of the wine comes from the traditional winemaking method and the use of only Sicilian indigenous grapes, predominately Grillo, but Inzolia, Catarrato, or Damaschino can also be used. The wine comes in three styles: secco (dry), semisecco (semi-dry), and dolce (sweet), while its flavor is typically reminiscent of cherries, apples, dried fruits, as well as soft vanilla, honey, and licorice.
Refined versions of Marsala make excellent dessert wines, but they are also commonly used in the production of desserts or to create rich, caramelized sauces. This complex wine naturally pairs with a wide variety of classic Italian desserts such as cannoli, tiramisù, or amaretti, while some varieties can perfectly complement delicate spring vegetables.
