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Marsala wine

u
undesigned Feb 6, 2013 04:28 PM

I'm preparing chicken marsala for the first time. Where can I find marsala wine? Local supermarket? Does it matter what kind I use since I'm cooking with it? Any suggestions? TIA!

  1. Robert Lauriston Jul 31, 2013 09:13 AM

    Dry.

    It's worth seeking out the better brands. For cooking I use Intorcia, around $15 / 750ml.

    1 Reply
    1. re: Robert Lauriston
      m
      MRS Jul 31, 2013 03:04 PM

      I agree. I think its worth asking at one's preferred wine/liquor shop. I LOVE making chicken marsala and it's actually a pretty easy dish to make.

    2. a
      Atochabsh Jul 30, 2013 03:27 PM

      Trader Joes's or BevMo. Stay away from the "cooking wine" variety of Marsala. Always cook with something good enough to drink.

      Erin

      1 Reply
      1. re: Atochabsh
        fldhkybnva Jul 30, 2013 03:54 PM

        Yea, my go to bottle is a pretty inexpensive $10 from the local liquor store. I think it's Florio brand.

      2. Hank Hanover Feb 6, 2013 09:14 PM

        In Texas, I have to buy it at a liquor store. Grocery stores are only allowed to sell beer and wine below 6% I think. Fortified wine like marsala has to be bought at a liquor store.

        For Chicken marsala, get the sweet version. Make extra sauce. It is very good. Don't use more marsala than chicken stock. I use something like a 40/60 ratio of marsala to chicken stock.

        1. m
          MRS Feb 6, 2013 05:36 PM

          i'd go with the "real deal" from a liquor/wine store vs. supermarket shelf available. the quality of the taste will be better and certainly much less salt.

          1. n
            NE_Elaine Feb 6, 2013 04:33 PM

            Anyplace that has wine should have marsala, usually with the sherry and port. It doesn't really matter what kind you get, just make sure you get dry instead of sweet.

            1 Reply
            1. re: NE_Elaine
              C. Hamster Feb 6, 2013 05:03 PM

              America's Test Kitchen advocates sweet Marsala for its depth of flavor.

              http://www.americastestkitchen.com/re...

              I doubted this seriously but tried it and indeed there was a distinct difference but I found it too sweet.

              So now I use half dry and half sweet.

              I'm sure you don't want to buy two bottles, so I'd go with dry.

              Anyplace that sells wine will carry Marsala. Florio is a decent brand.

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