Question about Marsala wine in cooking
I have a few recipes that call for Marsala. The only kind I can find seems to be sweet. Is there such a thing as dry Marsala? Is sweet ok to cook with? If you use Marsala in cooking, what kind do you use? Thanks!
it's a fortified wine, so, like port, will be on the sweeter side. i don't believe it comes in degrees of sweetness, although flavor will vary depending on how long it's aged before bottling. don't worry about cooking with anything too expensive, most sauces with marsala are cooked down anyway.
I agree, it's quite sweet (very much like port or sherry).
It really does make a lovely sauce though....mmmmmmmmm......add some mushrooms, serve over chicken and it's AMAZING. Love it.
Both Sweet and Dry Marsala are available in the US and most recipes that call for the wine will leave the choice to the cook. I use Dry Marsala, though I don't even know why.
Columbo, Mellilo and Florio all offer both varieties. I tend to use Florio for Veal Marsala, though (again) for no particularly good reason! : )
Yes, both sweet and dry marsala can be found in most liquor stores.
I had always used dry marsala in cooking until I saw an episode of America's Test Kitchen where they swore by the sweet. IMO I sort of agree that the flavor of the marsala seems to come out better when cooking with the sweet, but sometimes I don't want the added sweetness in savory dishes.
I have since gone back to dry, but wouod recommend sweet if it is a dessert or a dish that can take the added sugar.
Here's a bit of info: http://www.banfivintners.com/florio/i...