Poised for a Comeback

Tom Strenk

Once prized among the finest fortified wines of Europe, Marsala was relegated to a cooking wine in the U.S. Can it appeal to the American market?

I love fortified wines—Port, Madeira, and Sherry—and it was a delight to recently discover a new one: Marsala.

The wine’s inviting bouquet smells of almonds and honey with a touch of lemon. The taste is rich and complex: figs and briny olives with a long nutty finish. The slight sweetness is balanced by good acidity.

During a visit to Sicily last month, I had the pleasure of tasting a Marsala Superiore Riserva made by Caruso & Minini in its 19th century wine cellar. Although the firm produces a large and excellent portfolio of table wines, its heart is in Marsala.

“Marsala is my love, my passion,” says Leonardo Nicotra, direttore commercial for Caruso & Minini. The company will begin distributing this Superiore Riserva in the U.S. next year.

Italy’s most celebrated fortified wine, Marsala was greatly acclaimed in the 19th century. It was considered on a par with Madeira, Port, and Sherry. In the 20th century Marsala’s golden status faltered. Modern agricultural methods led to higher grape yields. Quantity ruled over quality. To correct this, DOC regulations for Marsala were revised in 1984, reducing yields. Producers large and small refocused on tradition and excellence. And today the wine is regaining some of its former glory, especially in Italy and parts of Europe.

Although it has lost some of its luster in the U.S. and is not widely known, Marsala can still be a world-class wine, well worth the effort to educate yourself, your staff, and your customers to its unusual delights.


In America Marsala is often used as a sauce for veal, chicken, and zabaglione, the frothy dessert of egg yolks, wine, and sugar.

“Marsala is one of the great secrets of Italy, but it’s not very well introduced into this country yet,” says Pietro Migliaccio, proprietor of Café Gabbiano in Sarasota, Florida. “Here it’s mainly for cooking. Customers are not so much used to drinking Marsala in America,” he concedes, “but in Europe, absolutely.”

For Italophile customers, Migliaccio serves dry Sperone Marsala, chilled and straight up as an aperitif or with cheese or biscotti after dinner.

A complex wine, Marsala needs the same hand selling as a fine Port or superior Sherry and has an intriguing back-story with a great taste to back that up.

Ancient Roots

The ancient city of Marsala on Sicily’s westernmost coast absorbed the influences of its numerous conquerors. The Arabs called the harbor city, Mars el’Allah, or Port of God. Under the Greeks, viticulture flourished and the island produced some of the finest wines of the ancient world. But Sicily’s most famous wine was developed in the 18th century.



Great article, Tom. You're a baller!

I love cooking chicken marsala and would use a cheap Marsala cooking wine but after buying a decent bottle of Marsala $18 a bottle I took a swig and it was quite enjoyable! The chicken was beyond fantastic and I realized what a difference the better quality wine made in flavor . Your article has made cooking my favorite dish more fun because I have a better understanding and love for Marsala . Not to mention I'm drinking it now ;)


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