Marsala first received Denominazione di Origine Controllata (DOC) status in 1969. This limits the use of the term Marsala to those wines that come from the Marsala area, to which the European Union grants Protected Designation of Origin (PDO) status.
Marsala wines are classified according to their colour, sweetness, and the duration of their aging, which can vary from one to two to five to ten years.
Marsala was traditionally served as an aperitif between the first and second courses of a meal, but can also be used as a dessert wine.
It’s also frequently used in cooking dishes like Chicken Marsala, risotto or desserts like tiramisu or in baking cakes (see Chocolate Marsala Cake).
Sperone Marsla Fine I.P., DOC
Amber brown colour with rich copper rim;
Complex aromas of marmalade, smoke, burnt sugar, dried citrus peel with hints of raisins, figs and nuts;
Medium – sweet, with dried fruit flavours, balanced acidity and a nutty finish.
17% alcohol by volume
Recommended for dessert.
I also use it in baking quite a number of desserts, chocolate and fruit cakes.