Beginning in the sixteenth century it is thanks to the English on the high seas who were looking for a wine that could withstand long voyages. Mainly, the English bought Porto, Sherry, and Madeira. It was due to their initiative and through their intuitiveness and thirsty strength that they added cooked must and more alchohol to wines they bought in Sicily, near the city of Marsala.

Marsala left us for a while but has come back as a celebration of wine and can now be found in different varieties according to ageing( one to fifteen years) such as, Marsala "fine", Marsala "superior", Marsala "superior riserva", Marsala "vergine", andMarsala "stravecchio".

A heavenly sweet wine as Marsala is easily drinkable as a dessert wine by itself. It can also be paired with sweets like, biscuts, torts, chocolates, and nuts. FarOut Food's Tip... Try Marsala with Gorganzola or a similar Italian cheese or Roquefort, and Blue cheeses from anywhere.