Marsala

n.
A sweet or dry fortified wine of Sicilian origin.

adj.
Cooked or flavored with Marsala: veal Marsala.

[Italian, after MARSALA¹.]

Sicilian; fortified white wine.

[mahr-SAH-lah] Imported from Sicily and made from local grapes, Marsala is Italy's most famous fortified wine. Marsalas have a rich, smoky flavor, much of which comes from oxidation during aging, as with sherry and madeira. Marsala wines are made in various styles-secco (dry), semisecco (semisweet) and dolce (sweet). The quality levels are Fine (the lowest level)-at least 17 percent alcohol and 1 year wood aging; Superiore-at least 18 percent alcohol and 2 years wood aging; Superiore Riserva (also labeled Giaribaldi Dolce (GD), London Particular (LP) or Superior Old Marsala (SOM)-at least 4 years wood aging; and Vergine (the highest quality)-at least 5 years wood aging (Vergine stravechhio or riserva must be aged a minimum of 10 years). Dry Marsalas are typically served as aperitifs, whereas many of the semisweet and sweet styles make better dessert wines. The label terms ambra and oro indicate wines made from white grapes; rubino wines are made from red grapes. Cremevo (Cremevo Zabaione Vino Aromatizzato)-once called Marsala Speciali-is a flavored wine made with 80 percent Marsala plus various other ingredients like eggs or coffee.

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The noun has one meaning:

Meaning #1: dark sweet or semisweet dessert wine from Sicily

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