Because it’s one of my common pantry items, shortly after I’d moved to Paris, I went to the supermarket to get Marsala, to stock my larder. Much to my surprise, the supermarket didn’t have it. So I went to another, then another. Then another. Then I went to some liquor stores, where I thought for sure it would be on the shelf, but no one had ever heard of it. They kept trying to sell me Madeira, which is kind of like comparing Champagne to crémant. Both can appear to be similar, but are world’s apart – although I like them both.
I was pretty perplexed because Marsala is something that is sold in almost any American grocery store and since we shared a border with our Italian neighbors, I figured it’d be something easy to find here in France. (Perhaps because of the prevalence of Chicken Marsala in the U.S., one of those sure-fire dishes that has become so popular in red-checkered tableclothed Italian-American restaurants, and with home cooks?)
Marsala is made in Sicily, in the city of Marsala. It’s a naturally sweet, fortified wine with woody, subtle molasses-like flavors, which come from being aged in oak casks. Interestingly, Marsala is a wine perpetuo (perpetual), meaning that as wine is taken out of the casks, more is added. So the wine goes through a natural oxidation process. (You can read more about it here and here.)