Marsala is a dry or sweet fortified wine originally produced in the region
surrounding the city of Marsala in Sicily. English trader John Woodhouse is generally credited with introducing Marsala to the European wine consumers in 1773 after he discovered the local wine produced in the region, aged in wooden casks and tasted similar to Portuguese and Spanish fortified wines then popular in England. In Europe, both sweet and dry Marsalas are traditionally served as an aperitif between the first and second courses of a meal.
American Marsala-style Wine
A large eastern wine producer employing high-volume fortified wine production techniques almost exclusively produces American Marsala. Most Americans utilize this wine in cooking such dishes as veal or chicken marsala.