Lord Nelson was such a fan of the fortified wine Marsala that he ordered 500 barrels a year of the stuff and declared it the official wine of the British Navy. Marsala’s popularity may have waned since then, but it’s still a handy thing to have in your drinks cupboard.
Taking its name from the westernmost town in Sicily, Marsala can be both pale or dark, and sweet or dry. A bottle in the kitchen is useful, too, given that it’s an essential ingredient in Italian staples such as saltimbocca, zabaglione and tiramisu.
And a further plus is that once opened, Marsala will stay in good condition for up to year, thanks to the oxidation that occurs naturally in the winemaking process, which also bestows a lovely nutty quality to the liquid.
Typical Character and Style of Marsala