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Marsala wine

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!

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  1. 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

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


      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.

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


          1 Reply
          1. re: Atochabsh

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

          2. Dry.

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

            1 Reply
            1. re: Robert Lauriston

              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. How long can you keep a bottle after it is opened.

              1 Reply
              1. re: Pgietzen

                Almost indefinitely . . . especially in terms of cooking.

              2. This is one instance that more expensive is better and I don't even want to write those words!! Just don't buy the rock gut bottom of the barrel. Sometimes they have expensive half bottles too.. And it's not crazy the more expensive is in the $10 to $20 range. I like dry and sweet, so whatever you grab will be great!!

                When I make Marsala, I prefer it brothy not thickened gravy, before I serve it I put a dollop of butter in it!! It's perfect for a dinner party because it's easy and you can put it in the oven on low and let it sit there. I also love to serve it with angel hair pasta tossed with pesto or mashed potatoes, what a decision!!!

                Fresh mushrooms taste better and buy more than one varietal and add onion if you like.