Marsala

**Marsala** is a wine produced in the region surrounding the Italian city of Marsala in Sicily.

History
The most creditable version of the introduction of Marsala fortified wine to a wider range of consumers is attributed to the English trader John Woodhouse. In 1773, Woodhouse landed at the port of Marsala and discovered the local wine produced in the region, which was aged in wooden casks and tasted similar to Spanish and Portuguese fortified wines then popular in England. Fortified Marsala wine was, and is, made using a process called //in perpetuum//, which is similar to the solera system used to produce Sherry in Jerez, Spain.

Marsala wine was traditionally served as an aperitif between the first and second courses of a meal. Contemporary diners will serve it chilled with Parmesan (stravecchio), Gorgonzola, Roquefort, and other spicy cheeses, with fruits or pastries, or at room temperature as a dessert wine. Marsala is sometimes discussed with another Sicilian wine, //Passito di Pantelleria// (Pantelleria Island's raisin wine). Marsala is produced using the Grillo, Inzolia, and Catarratto white grape varietals, among others.

Some of the leading brands are:
 * Florio
 * Colombo
 * Cribari