Which Stores In Richmond, Va Sell Sweet Marsala Wine For Dessert Wine - Sweet Nectar Dessert Kitchen

Marsala Wine: Everything You Need to Know About This Sicilian Favorite

Fortified wines, like many other types of wines, are very subjective and depend on the individual’s preferences. Traditionally served chilled as an aperitif in Spain, dry sherries such as Fino or Manzanilla are a perfect complement to seafood canapés and tapas. A very mild freezing may also be beneficial to sweeter sherry types and Madeira wines, particularly under hotter weather circumstances, according to the winemaker. Additionally, it is very uncommon to offer vintage ports very lightly chilled during the warmer months, particularly on formal occasions where dinner will have been lengthy and the palate would be in need of some refreshment after a long evening.

A word of caution: It is not recommended to use the freezer to quickly cool wine since it may be devastating if the wine is left in the freezer for an extended period of time and the contents freeze, resulting in a shattered bottle as a consequence of conversation or another distraction.

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What Is Marsala Wine?

Whether or not to refrigerate fortified wines is entirely a question of personal preference, as it is with many other types of wines. Traditionally served chilled as an aperitif in Spain, dry sherries such as Fino or Manzanilla pair well with seafood canapés. Sweeter sherry varieties and Madeira, in particular, may benefit from a very gentle cooling, especially in hotter weather. Additionally, it is very uncommon to offer vintage ports very gently chilled during the warmer months, particularly on formal occasions where dinner will have been lengthy and the palate would be in need of some refreshment.

A word of caution: It is not recommended to use the freezer to quickly cool wine since it may be devastating if left too long and the contents of the bottle freeze, resulting in a broken bottle as a result of the contents freezing.

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How Is Marsala Wine Made?

When the grapes are picked and crushed, the fermentation process begins, as it does in all winemaking. The fermentation process will be interrupted for fortification purposes depending on whether the winemaker wants a sweet or dry Marsala wine produced (i.e., adding the brandy). It is possible that if the wine is fortified before the fermentation process is complete, there will be more residual sugar in the wine, resulting in a sweeter wine. If the winemaker adds the spirits after the fermentation process is complete, the result will be a drier wine with a reduced sugar concentration.

Despite the fact that it will not go bad if left in the cabinet for more than six months after opening, it will begin to lose its flavor and scent beyond that time period. As with olive oil, it’s ideal to keep Marsala in a cold, dry location to preserve its flavor and freshness.

Different Types of Marsala Wine

As previously stated, Marsala is available in a range of sweetness levels and is distinguished by the color and age of the wine. Here’s a quick rundown of what all of this entails.

Marsala Secco is the driest type of Marsala available, with less than 40 grams of sugar per liter. Semi-Secco: A semi-sweet kind of wine, this wine contains between 50 and 100 grams of residual sugar per liter of wine
A sweet wine with more than 100 grams of sugar per liter, Dolce is made from grapes grown in the Dolce vineyard. Not exactly aketo wine, but close enough.

It has fewer than 40 grams of sugar per liter, making it the driest variety of Marsala. Semi-Secco: A semi-sweet style, this wine has between 50 and 100 grams of residual sugar per liter of wine; it is made from grapes that have been fermented in stainless steel. Wine containing more than 100 grams of sugar per liter is referred to be Dolce. (Aketo wine, to be precise.)

(Ambra): As its name implies, this amber-colored Marsala is prepared with white grapes and has flavors of nuts and dried fruit
Amber (Ambra): This amber-colored Marsala is created with white grapes and has flavors of nuts and dried fruit. Ruby (Rubino) is a programming language. Its wonderful crimson tint is derived from red grapes like as Pignatello, Perricone, and Nerello Mascalese, which are used in the production of this Marsala. It has a fruity flavor and smell that contrasts well with the increased tannin concentration found in red grapes
Nonetheless, it does not have a high alcohol percentage. Gold (oro) is a precious metal. It is made from white grapes, which gives it a beautiful golden hue and a smooth texture. Vanilla, hazelnuts, and licorice are among the flavors to look forward to.

The age of the wine is the last categorization for Marsala. When it comes to cooking, younger wines are virtually usually employed, but older bottles are perfect for sipping before or after dinner.

Fine: You must have been over the age of one year. A superiore has been in the workforce for at least two years, but not more than three years. Superiore Riserva: This wine has been aged for 4-6 years. Older than 5-7 years, Soleras or Vergine are available. Stravecchio: A wine that has been aged for at least 10 years and has no added sugar

How to Enjoy Marsala Wine

Knowing how to appreciate wine may seem like a no-brainer, but there are a few details that can help you get the most out of your experience. So, here are some pointers on how to enjoy Marsala wine, including the perfect temperature for serving, the greatest food combinations, and even the type of glass you should use when drinking it.

Temperature

When serving Marsala, keep in mind the normal wine temperature recommendations. In order to keep its crisp freshness, dry Marsala should be served slightly cold (about 55-60 degrees). Sweet Marsala, on the other hand, tastes best when served at room temperature or slightly colder.

Food Pairings

Marsala wines, both secco and semi-secco, combine beautifully with sweet and savory dishes like fruits and pastries. They also pair nicely with strong-flavored foods like blue cheese, Parmesan, olives, and nuts. Dolce Marsala is a delicious dessert wine that pairs beautifully with just about any chocolate treat, including tiramisu, truffles, and cake, among others.

Type of Glass

It may seem inconsequential, but the type of glass you use to drink wine does make a difference. According to research, the form of a glass has an effect on how wine vapor rises, which in turn has an effect on the flavor and scent you feel. Use a tiny port glass or even a snifter that you would normally use to pour brandy when serving sweeter Marsala wines. In either case, the small mouth will help to reduce evaporation while also concentrating the fragrances. For drier Marsala wines, normal white wine or sparkling wine glasses would suffice, as will standard red wine glasses.

This will allow the wine to breathe and release its fragrance before you take your first sip of the glass of wine.

It’s Time to Make Merry With Marsala

There are few wines that are as well-known as Marsala wine when it comes to cooking with them. This venerable wine from the Italian island of Sicily, on the other hand, demonstrates that it is much more than a simple accompaniment to your chicken Marsala dish. This wonderful and flexible wine is available in both dry and sweet varieties that may be enjoyed before a meal, after supper, or with (and even as) dessert, according to the producers. Similarly to other fortified wines, Marsala is created with the addition of distilled spirits, which increases the alcohol concentration and extends the shelf life of the finished product.

Now that you’ve learned more about Marsala wine, you may experiment with other flavors to find your favorite. Check out the Unusual Wines blog for additional ideas on how to immerse yourself in the world of wine.

16 Quick, Easy Marsala Wine Substitute Ideas (including non-alcoholic)

For the greatest cooking wine replacements that don’t sacrifice flavor, here are some of my favorite fast and simple Marsala wine substitute ideas: You may use these 16 alternatives for Marsala cooking wine to meet your dietary needs and make use of what you already have in your kitchen! This list contains both alcoholic and non-alcoholic solutions to meet your needs while also making use of what you already have in your kitchen! When you have any of these fantastic wines, liquids, or fruits on hand, you can easily substitute Marsala wine in your cuisine!

16 Easy Marsala Wine Substitutes

Marsala Wine is frequently used in Italian recipes to create creamy, delectable, and savory desserts and dishes. In the event that you enjoy Marsala Chicken, you are probably already familiar with Marsala Wine! Dry Marsala wine is used in recipes such as Marsala chicken, veal Marsala, and a variety of risottos, and is most commonly found at Italian restaurants in the United States. Sweet Marsala wines are used in a variety of desserts, including zabaglione, tiramisu, and shortcake, among others.

What is Marsala Wine?

Marsala is a type of ‘fortified’ wine, meaning it is produced using a combination of distilled alcohol and wine. Typically, brandy is used in the preparation of Marsala. Commandaria, Madeira, port, vermouth, and sherry are some of the other fortified wines available. The fortified Marsala wine is said to have originated in the region surrounding the hamlet of Marsala in the Italian island of Sicily. Marsala is prepared from a variety of grape varieties and contains between 15 and 20 percent alcohol by volume (by volume).

Alcohol-Based Marsala Substitutes for Cooking

Fortified wines, such as Marsala, are produced by infusing distilled alcohol into wine. Marsala is often made with brandy as the base alcohol. Commandaria, Madeira, port, vermouth, and sherry are examples of fortified wines. Italy’s Marsala wine is named for the region around the municipality of Marsala, where it was developed. Various types of grapes are used to make Marsala, which contains between 15 and 20% alcohol by volume (by volume).

2. Fortified Wine

As previously said, fortified wines are wines that have been enhanced with the addition of a distilled spirit, most often brandy. Marsala wines are the most often used for cooking within the fortified wine community, however the other kinds are also utilized for both sweet and savory dishes. For the Marsala in your recipe, you can use any of the fortified wines listed above: Madeira (which was previously described as the finest Marsala substitution), Commandaria, sherry, vermouth, and port.

3. Dry Sherry

Dry sherry is another great and often used replacement for Marsala wine in cooking. Despite the fact that Marsala provides a more nuanced flavor to foods, dry sherry accomplishes effects that are extremely comparable. It is important to note that you must use the original sherry wine and not the cooking sherry wine. Due to the greater salt concentration of cooking sherry, it will most likely affect the ideal taste of the meal that you’re preparing in the kitchen.

4. Sherry Wine and Sweet Vermouth

Although dry sherry is an acceptable substitute, the taste profile can be increased by combining it with an equal quantity of sweet vermouth in a similar proportion.

Using this combo, your cooking will have a more powerful flavor.

5. Amontillado Wine and Pedro Ximenez

Amontillado Wine is a kind of sherry wine that originated in Spain in the eighteenth century and is produced in small quantities. You may substitute Amontillado for the dry Marsala in this recipe. Additionally, a Spanish wine named Pedro Ximenez can be used for the sweet Marsala in this recipe.

6. Port

A replacement for Marsala Wine may also be made with Port, which is very useful in sweet dishes and desserts. For desserts, I particularly enjoy using port wines as a basis, especially when braising or poached pears. Despite the fact that I typically identify port wine with a sweet red wine type, port wine, like other wine varieties, may be found in a range of taste combinations. Port wine is available in a variety of styles, including dry, rosé, semi-dry, and white, all of which may be used as alternatives for Marsala wine in savory dishes.

7. White Grape Juice with Brandy

If you have enough white grape juice on hand, you can easily produce a Marsala alternative by blending it with brandy (the best option), or cognac (the second best option) (next best choice). Alternatively, for every 14 cup of white grape juice, one teaspoon of brandy can be added, or one cup of white grape juice can be combined with one tablespoon + one teaspoon of brandy or cognac.

8. Non-fortified Wine

A normal white wine can also be used as a substitute for Marsala wine in many cases. If you add a dash of brandy or cognac to the wine, you may increase the taste approximation even more. Aim for a taste that is even more similar to Marsala by mixing 1 cup your favorite white wine with 12 cup brandy, 12 tablespoon brown sugar, and a touch of salt for an even better match. Desserts should be served with a sweet white wine such as riesling or Moscato. Use a dry white wine type for savory foods such as chicken or fish.

9. Pinot Noir

It is also possible to use a regular white wine as a replacement for Marsala. If you add a dash of brandy or cognac to the wine, you can increase the taste approximation. Use 1 cup of your favorite white wine, 12 cup of brandy, 12 tablespoons of brown sugar, and a touch of salt to create an even better complement for the flavor of Marsala sauce. Desserts should be paired with a sweet white wine such as riesling or Moscato. A dry white wine is best suited for savoury foods.

10. Dry White Wine

If you are unable to get any Marsala wine in your area, you may choose to substitute a dry white wine. A dry white wine can be used as a replacement for Marsala when time is of the essence. I still prefer to use a dash of brandy to enhance the taste of the dish for the best results. It is important to note that while cooking with wine or alcohol, not all of the alcohol evaporates. According to the USDA, foods that are braised, poached, boiled, sautéed, or baked can still retain anywhere between 4 percent and 85 percent of their alcohol content after being cooked or baked.

Non-Alcoholic Marsala Wine Substitutes for Cooking

In addition, ordinary white grape juice can be used as a replacement for Marsala Wine.

A mixture of 14 cup white grape juice, 2 teaspoons sherry vinegar, and 1 tablespoon vanilla essence makes the greatest non-alcoholic Masala wine alternative, according to the experts.

12. Prunes, Figs, or Plums with Balsamic Vinegar

Fruits like as prunes, figs, and plums can be used in place of Masala and cooked down in a stew-style sauce to create a replacement. Simmer the fruits over low heat until soft, then strain them through a fine-mesh strainer to remove the seeds. After straining the fruit, combine it with a small amount of balsamic vinegar and you’ll have a delicious replacement!

13. Red Grape Juice or Cranberry Juice

You may also use red grape juice or cranberry juice in your cakes and other baked products to make them more festive. Although the flavor is not a perfect match, it is a reasonable approximation that is 100% alcohol-free.

14. Figs and Rosemary with Sage

Using red grape juice or cranberry juice in cakes and other baked items is also a possibility. Although the flavor is not a perfect match, it is a reasonable approximation that is fully alcohol-free and without any aftertaste.

15. Balsamic Vinegar

A pinch of balsamic vinegar can be used as a Marsala Wine alternative when you’re in a hurry. Nonetheless, it would not be my first pick, particularly if I were looking for a sweet Marsala alternative. Making a reduction with the balsamic vinegar before using it is something I would recommend when using this vinegar. After lowering the quantity of sugar you use, start with modest quantities and gradually increase the amount until you get your desired flavor.

16. Chicken or Vegetable Stock

When cooking savory meals, chicken stock or vegetable broth can be substituted for Marsala, which is an alcoholic liquor. Recipes, particularly meat recipes, that will be boiled or cooked for extended periods of time would benefit the most from the use of this Marsala wine alternative, according to the manufacturer.

More Great Substitutes!

Cooking Substitutes	HerbSpice Substitutes	Baking Substitutes
Apple Cider Vinegar	Bay Leaf	Tapioca Starch
Sesame Oil	Rosemary (FreshDried)	Cornmeal
Marsala Wine	Turmeric	Potato Starch
Dijon Mustard	Celery Salt	Coconut Sugar
Horseradish	Tarragon	Buttermilk
Red Wine Vinegar	Cardamom	Brown Sugar
Masa Harina	Paprika	Arrowroot Powder
Cream Cheese		Cornflour
Creme Fraiche		Shortening

Continue to use these wonderful substitution sheets for your culinary and baking needs!

Marsala Wine Substitute

For the greatest cooking wine replacements that don’t sacrifice flavor, here are some of my favorite fast and simple Marsala wine substitute ideas: You may use these 16 alternatives for Marsala cooking wine to meet your dietary needs and make use of what you already have in your kitchen! This list contains both alcoholic and non-alcoholic solutions to meet your needs while also making use of what you already have in your kitchen! Calories per serving: 197kcal Servings per recipe: 1 Prep2minutes Cooking0minutes 2 minutes is the whole time allotted.

Option 1 – Madeira Wine

1 cup fortified wine (Commandaria, Madeira, Sherry, Vermouth, Port)
1 cup liqueur (champagne)

Option 3 – Dry Sherry Wine

1 cupAmontillado Wine (a Sherry Wine type that may be used to replace dry Marsala)
1 cupPedro Ximenez (a Spanish wine that can be used to replace sweet Marsala)
1 cupMerlot (a red wine from Spain that can be used to replace dry Marsala).

Option 6 – Port Wine

Brandy or Cognac (one tablespoon plus one teaspoon)
One cup White Grape Juice (without the one and one-third tablespoons brandy)
1 13tablespoonBrandy or Cognac

Option 8 – Non-Fortified Wine

Prunes, Figs, or Plums
12 cup water
1 tablespoon balsamic vinegar
1 teaspoon salt

Option 13 – Red Grape Juice or Cranberry Juice

1cup figs
1sprigRosemary(or 1 teaspoon dry rosemary)
1leafSage(or 12 teaspoon ground sage)
1sprigRosemary(or 1 teaspoon dried rosemary)
1cup figs
1

Option 15 – Balsamic Vinegar

Cooked and reduced Balsamic Vinegar
1 cup Chicken or Vegetable Broth
1 teaspoon Sugar

Option 16 – Chicken Stock or Vegetable Broth

Decide on the alternative item that will work best for your recipe’s requirements. Make a note of the quantity that will be required to make the optimum changes
Prepare your dish as you normally would, then test it to ensure that you are receiving the flavor you wish. Make any necessary modifications before serving and enjoying

*All of the replacements listed above are for 1 cup of Marsala Cooking Wine, unless otherwise specified. Use more or less depending on your needs. I recommend starting with a smaller amount and modifying to your liking as you go. * According to 1 cup of Madeira wine, the following nutritional information is provided. Calories: 197 kilocalories (10 percent ) |Carbohydrates: 6 g (2% of total calories)|Protein: 1 g (2 percent ) Iron: 1mg |Sodium: 12mg (1 percent)|Potassium: 170mg (5 percent)|Sugar: 2g (2 percent)|Calcium: 22mg (2 percent)|Sodium: 12mg (1 percent) (6 percent ) Course Substitutions Cuisines include American and Italian.

A former food service professional, she now likes sharing all of her family’s favorite recipes and developing delectable supper recipes as well as spectacular desserts on Bake It With Love.

Our Wine

The winery produces over 700,000 cases of wine every year, all of which are handmade from only the finest grapes and fruit available in the region. Trucks loaded with up to 20 tons of wine grapes from vineyards in California, Washington, Oregon, and other grape-growing countries across the world are delivered directly from the vineyard to the winery, where the delicate winemaking process may begin immediately after harvest. Our understanding is that only the greatest fruit creates the best wine, and the winery’s partnerships with top farmers around the country allow us to get fruit solely from places where growing circumstances have been optimum.

Cooper’s Hawk’s winemaker is meticulous in his selection of fruits, purchasing only the best from regions where seasonal circumstances have resulted in the year’s most remarkable varietals.

The Cooper’s Hawk Winery has garnered over 500 wine accolades since it first opened its doors in late 2005, from a variety of local, national, and international wine competitions.

Donnafugata (Marsala) – 2022 All You Need to Know BEFORE You Go (with Photos)

April 2017Solo performance Once you have been located, your visit will last around 1 hour. I was quite delighted with how everything was put up. Because it is near/on a railway track, it is quite simple to pass you by because of the location. My visit cost me €22, and I also purchased some additional bottles to take home with me. Written on April 26, 2017This review is the subjective opinion of a Tripadvisor member and does not reflect the views and opinions of TripAdvisor LLC. Please accept our sincere gratitude for choosing to stay with us, as well as for your complimentary comments on TripAdvisor about our historic cellars in Marsala and the wines we produce.

Greetings and best wishes Written on the 29th of April, 2017.
August of this year We spent a couple of hours touring their facility as part of a family outing.
A few of observations: the pricing of items on-site is higher than the price of things outside, and a greater selection of accessories available for purchase would increase consumer happiness.
Dear Claudio B., Thank you for choosing to stay with us with your family and for your wonderful remarks posted on TripAdvisor about our historic cellars in Marsala and our wines.
We look forward to seeing you again soon.
Couples in October 2016 It was a fantastic experience.
The establishment is well displayed.

A heartfelt congratulations to everyone involved.

Sharon and Julian Calascione are married.

We appreciate your excellent feedback on the Donnafugata experience at our Historical Cellars in Marsala, SharonCachia, and we look forward to hearing from you again.

Written on the 11th of January, 2017.

Business in October 2016 A winery located in the center of Marsala; however, the Rallo family does not produce any of the wine that bears the same name because marsala wine was removed from the product line in the 1980s.

Vineyards may also be found in other locations, such as the windy 63 hectares of muscat on the island of Pantelleria near Tunis, and the cooler 270 ha of Contessa Entellina vineyards in the inland elevation of the Contessa Entellina area.

And darling Giovanni, with his Neopolitan lisp, did an excellent job at the reception.

2.3 million bottles were manufactured.

Greetings, Scudamore-Smith.

Next year, we will plan a surprise for you that will come directly from Etna and Victoria.

Please accept my warmest regards.

This response reflects the subjective view of the management representative and does not represent the official position of TripAdvisor LLC.

We were invited to take part in the Donnafugatatime tasting, which was professional but seemed a little impersonal.

Do not attend if you are looking to sample Marsala-style wines, as they do not have any available.

This review is the subjective opinion of a Tripadvisor member and does not reflect the views and opinions of TripAdvisor LLC.

Whites that are light and fruity Whites with a lot of structure and delicious reds Reds that are both intriguing and lovely Naturally scrumptious “.

In addition, the wine pours and the quantity of the paired food sampling were both disappointingly little, especially considering the expensive price of 30 euros for this excursion.

This trip was enjoyable in that the wines and food pairings were delicious, and we even got to try some grappa, but it did not provide good value for money.

The next morning, I went to Florio and spent only 13 euro to have the same quantity of wine and only slightly less food that I had the day before.

Written on October 19, 2016This review is the subjective opinion of a Tripadvisor user and does not reflect the views and opinions of TripAdvisor, Inc.

The month of October 2016 Friends My buddies and I went to the Donnafugata winery last week, and we had a great time.

We enjoyed a pleasant tour as well as a little sampling of four different wines (of very good quality).

Thank you for your time, and I look forward to seeing you again soon.

This review is the subjective opinion of a Tripadvisor member and does not reflect the views and opinions of TripAdvisor LLC.

We hope to see you soon again, either for another taste or on Pantelleria, the island of the sun, wind, and zibibbo, where we hope to see you soon.

The Case for Marsala (Published 2019)

Marsala isn’t making a comeback anytime soon. The fortified Sicilian wine hasn’t disappeared from the scene. It’s most likely still sitting in your pantry, where you last saw it, provided you even remembered to put it there in the first place. You may or may not be aware that you are drinking wine. You may have taken it for a sauce if you were familiar with the meal chicken Marsala or the person who was responsible for the sauce’s creation. Earlier this year, Nik Sharma, a California-based cookbook author who is originally from India, tweeted about a common and infuriating misinterpretation: “Massala and Marsala are not one and the same.” This would imply that some individuals have mistaken Marsala for an Indian spice combination, which would be understandable.

Labeled “cooking wine,” it has come to supplant the genuine article, despite the fact that the list of ingredients on the bottle may include corn syrup, which you’d expect to see in a soda can rather than a bottle of wine purchased from a wine store.
Dessert wine (also known as an aperitif) is one of the numerous culinary delicacies of Sicily.
Romulo Yanes for The New York Times provided the image for this piece.
According to Rolando Beramendi, a cookbook author and importer of high-quality Italian items, “Marsala is still somewhat unknown in the United States as a ‘fine wine.'” “It carries a negative meaning.
Then she said, “This is what you will consider olive oil.” “In the same way, Marsala experienced the same thing.
It was there that he found a locally fermented wine that relied on an aging procedure similar to that used to create sherry in Spain, which he named the solera method.
Woodhouse, a sherry drinker from a nation awash in sherries, saw the promise of Marsala.

As expected, his compatriots embraced it, and Marsala quickly gained popularity in England and worldwide.

This is also the precise time period in which Marsala achieved mainstream success in the United States.

Instead, they were promoted as therapeutic products with dose guidelines included on the label.

This includes dishes such as veal Marsala, and it appears to be where the inclusion of mushrooms came to be established.

When the English translation of Ada Boni’s “The Talisman Italian Cook Book” was released in 1950, it’s possible that home chefs in the United States received their first view of that particular dish.

When the Italian author Marcella Hazan released “The Classic Italian Cookbook” in 1973, people began to enjoy the fast-cooking cutlets as much as they had before.

“It sort of overnight became fashionable,” Ms.

This age of cutlets and custard sealed Marsala’s position in American society — but as a culinary product, not something to drink.

In spite of this, Marsala found a place at our table in the shape of a recent Venetian invention: tiramisù, a sweet dish consisting of alternate layers of spongy ladyfingers soaked in espressoandalcohol and a zabaglione-based cream into which mascarpone is mixed.

In the past, Olive Garden had two versions of chicken Marsala: a traditional chicken Marsala and a newer filled chicken Marsala, which sandwiched sun-dried tomatoes and cheese between two grilled chicken breasts and finished with a rich, creamy Marsala sauce.

(If you want to make the filled version at home, the recipe is available on the Olive Garden website.

The New York Times’ Caitlin Ochs contributed to this report.

Chefs, restaurateurs, and diners are now recognizing and experimenting with the unique delicacies of Sicily and other parts of Southern Italy, which are becoming increasingly popular.

Or, at least, some of them have seen resurgences.

When the chef Amy Brandwein prepares her buckwheat trofie pasta dish at Centrolina in Washington, D.C., she mixes it into the braised chicken ragù that is the sauce for the dish.

“Marsala seemed like the most appropriate complement for mushrooms in my mind,” said Angie Rito, one of the restaurant’s chef-owners.

Rito re-imagines tiramisù as a showcase for chocolate, but the undercurrent of burned sugar that runs through it in two molten layers of salty, Marsala-infused caramel is impossible to miss.

During the colder months, she prepared a dessert called Marsala Pot, which was similar to crème brûlée but with the addition of Marsala.

Greenberg was taken aback by how the wine transformed the familiar French burnished custard when she first tried the recipe from the cookbook “Chez Panisse Cooking.” “When you put the Marsala in it, it has the most beautiful scent,” she remarked.

A variety of different wines and beers have failed to capture the scent of freshly made bread that she is accustomed to experiencing in her baked products.

Featured image courtesy of Caitlin Ochs for The New York Times Featured image courtesy of Caitlin Ochs for The New York Times In the event that you stuck your nose in a glass, you would not detect anything.

Pour the wine over savory dishes and, instead of smelling yeasty, you’ll be greeted by a fragrance evocative of wild mushrooms sautéing in butter.

That is not how your meal will taste after it is finished; instead, it will have a moreness to it, similar to a photo with an Instagram filter applied, and will be moreish.

As a result, avoid going to the grocery.

If you want to serve it with something sweet, cheese, or, as Boston chef Barbara Lynch does, freshly shucked oysters, go for it.

However, it should be used in the kitchen. “It has a lot of depth,” Ms. Rito remarked of the piece. “That’s what I enjoy about it.” Image courtesy of Shutterstock. The New York Times’ Romulo Yanes contributed to this report. Vivian Lui is the food stylist for this shoot.

A Guide to Buying Marsala

With an alcohol percentage that can reach as high as 20 percent, fortified wine is classified according to the amount of sugar present, the color of the wine, and the length of time it has been matured in barrels. Even when it is at its driest, it retains its sweetness. Generally speaking, the dolce (sweet) kind is used for baking, while the secco (dry) variety is preferred for savory cookery. Either of these options makes for a fantastic dessert or cheese combination. If you’re looking for a versatile beverage, a semisecco may be the best choice (semi-dry).

It’s unlikely that you’ll find the red one referenced in any recipes.