Marsala

Marsala is a wine produced in the wine region surrounding the Sicillian city of Marsala. It first received DOC status in 1969. The wine is usually fortiied in a similar way to Port, Madeira or Sherry. This addition of alcohol originates from its requirment to withstand long ocean voyages, but today is made like this due simply to popularity in foreign markets. Sometimes the city's natives drink 'vintage' Marsala, however all exported varieties tend to be fortified. Marsala is frequently used in cooking, especially in Italian dishes. A traditional typical Marsala sauce is made by reducing the wine down to almost a syrup with onions, then adding mushrooms and herbs. Chicken dusted in flour braised in a mixture of Marsala, butter, olive oil, mushrooms and spices makes a popular dish known as chicken marsala.