Availability and types of Marsala
Marsala is a special wine from Italy, more precisely from the area around the town of Marsala on the island of Sicily. You can think of it a bit like a brand: the name indicates not only how the wine tastes but also where it comes from. Marsala became known over 200 years ago when merchants from England began bringing it north. Today it is mainly grown in the warm vineyards of western Sicily.
Where exactly does it come from?
The grapes grow mainly in the valleys and hills around the town of Marsala and in the province of Trapani. The climate there is warm and sunny, which helps the grapes to accumulate a lot of sugar. The most important grape varieties for Marsala are Grillo, Inzolia (also called Ansonica) and Catarratto. Sometimes red grapes are also used, but mostly these white varieties are used.
The grapes grow mainly in the valleys and hills around the town of Marsala and in the province of Trapani. The climate there is warm and sunny, which helps the grapes to accumulate a lot of sugar. The most important grape varieties for Marsala are Grillo, Inzolia (also called Ansonica) and Catarratto. Sometimes red grapes are also used, but mostly these white varieties are used.
How is Marsala available?
You can find Marsala in several variants, similar to how tea or juice can be sweet or unsweetened. In shops there are two main ways to buy Marsala:
You can find Marsala in several variants, similar to how tea or juice can be sweet or unsweetened. In shops there are two main ways to buy Marsala:
- In the supermarket or wine shop: Here you often find simple bottles for the kitchen. These are practical and sometimes cheaper, but they can also contain additives like salt — these are the so-called 'Cooking Wines'.
- In a specialist shop or from a wine merchant: There you will find the classic quality wines without additives. These bottles are better suited for drinking and often have more precise information about variety and ageing.
What types (varieties) are there?
Marsala is distinguished mainly by two things: how sweet it is and how long it has been aged. Here is a simple overview:
Marsala is distinguished mainly by two things: how sweet it is and how long it has been aged. Here is a simple overview:
- By sweetness:
- Secco – dry, little sweetness;
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- Semisecco – semi-dry, somewhat sweeter;
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- Dolce – sweet, tastes almost like a treat.
- By ageing:
- Fine – short-aged, fresh in taste;
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- Superiore – aged longer, rounder;
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- Riserva – aged for several years, very complex flavour;
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- Vergine / Stravecchio – very long wood ageing, particularly noble.
Simply put: sweetness is like in juice (some prefer it sugary), and ageing is like with cheese or bread — the longer it is, the more intense the flavour becomes. For cooking you often reach for sweeter variants (e.g. for desserts) or basic bottles, while for drinking you prefer a 'Superiore' or 'Vergine'.
Practical notes on availability:
In Europe and in larger cities worldwide Marsala is usually fairly easy to find. In smaller towns it can be rarer. If you can't get Marsala, similar wines like Sherry or Madeira work as substitutes. When buying, pay attention to whether it is a genuine Marsala without additives or a cooking wine with additives, especially if you intend to drink it.
In Europe and in larger cities worldwide Marsala is usually fairly easy to find. In smaller towns it can be rarer. If you can't get Marsala, similar wines like Sherry or Madeira work as substitutes. When buying, pay attention to whether it is a genuine Marsala without additives or a cooking wine with additives, especially if you intend to drink it.
