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Step 1
Locate a local wine store or look online for wine sellers who carry Marsala.
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Step 2
Look for a sweet or dry bottle of Marsala. "Superiore," "Superiore Riserva" and "Vergine" Marsala can be either sweet or dry.
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Step 3
Find a mature Marsala. Marsala's taste becomes smoother the longer the wine ages in wood. "Superiore" Marsala is aged for at least 2 years while "Superiore Riserva" is aged for 4-6 years. The best quality and most expensive "Vergine" or "Vergine Soleras" is aged 5-7 years. Sweet young "Fine" Marsalas tend to be better for cooking than sipping.
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Step 4
Please your palate. Marsala can be sweet, dry or somewhere in between. Sweeter Marsala is labeled "Dolce", while dry Marsala is "Secco." "Demisecco" is semi-dry.
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Step 5
Color your choice. Modern Marsalas range from deep red (Rubino) to tawny (Ambra) to gold (Oro). Many fine Marsalas are dark red-brown.
Balance the budget of quality versus price tag. -
Step 6
Balance the budget of quality versus price tag.
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Step 7
Chill Marsala before serving.
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Step 8
Enjoy Marsala with your meal, as an ingredient in your meal, with dessert, as dessert, or all by itself.
