Marsala is a fortified wine often used in cooking.
Marsala wine is a fortified wine that is somewhat like Port and is often used in sauces for meat, risotto, mushrooms and desserts. It is named after the Sicilian city of Marsala, from where it originates. Generally it is less well known than other fortified wines such as Madeira and sherry. It can be made using different grapes depending on whether the amber-colored Marsala or the ruby red variety is required.
Instructions
1. Place grapes in a large recipient and mash them to a pulp.
2. Put water in a saucepan and bring to the boil. Add sugar and yeast extract and let it dissolve. Pour liquid over the grapes, then leave it to cool.
3. Put the liquid in a barrel in a place for 10 years.
4. Add the must according to the type of Marsala wine you are making.
5. Add the brandy to raise the alcohol level, which should total around 18 to 21 degrees F.
6. Pour in more of the must. Filter the liquid using a sieve and hose into a barrel. Store in a cool, dry, dark place for the wine to mature.
Tags: cool dark, cool dark place, dark place, fortified wine, Marsala wine
