Marsala dolce

Marsala doux

What it is

The sweetness is added rather than fermented in: producers stop the wine with mosto cotto, must boiled down to caramel, and with sifone, a mistelle of must muted with spirit. That is why dolce and secco stand on different shelves in a Sicilian kitchen and are never poured from the same bottle by mistake.

In the kitchen

For zabaglione the working ratio is per egg yolk: one half-eggshell of sugar, one of Marsala, whisked over water that trembles rather than boils. Past about 82 °C the yolk sets in threads and no whisking brings it back.

Goes with

Egg White sugar Mascarpone Coffee Dark chocolate Almond

Same species

Aceto Balsamico Tradizionale DOP Amontillado Armagnac Banyuls Brandy de Jerez Champagne vinegar

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