Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. While the city’s native sometimes drink “vintage” Marsala, the wine produced for export is universally a fortified wine similar to Port. Marsala wine was fortified with alcohol to ensure that it would lasts long voyages across the ocean.
Marsala wine became popular and known in other Europeon countries because of an English trader John Woodhouse. In 1773 Woodhouse landed at the port of Marsala and “discovered” the local wine produced in the region. Fortified Marsala wine was, and still is made with using a process called in perpetuum.
Woodhouse knew that in perpetuum process raised the alcohol level and alcoholic taste, while also preserving these characteristics during long sea voyages. He thought the Marsal wine would be popular in England and indeed it was. Woodhouse returned to Marsala Sicily in 1796 and began the mass production and commercialization of Marsala wine.
Marsala wine is used in cooking today especially in many Italian restaurants in the United States. Marsala is also used to produce rich Italian desserts such as zabaglione, tiramisu and short cake.