Marsala, the Pantone Color of the Year for 2015, is a rich, earthy red wine from Sicily. This versatile wine can complement a variety of dishes across the culinary spectrum. In this article, we will explore what foods pair exceptionally well with Marsala.
About Marsala Wine
Marsala is a fortified wine produced in the region surrounding the Italian city of Marsala in Sicily. It is made from native Sicilian grapes including Catarratto, Inzolia, Grillo and Nerello Mascalese. Marsala starts off as a dry, crisp white wine which is then fortified by adding grape brandy. This raises the alcohol content and gives Marsala its distinctive nutty, caramel flavor. Marsala wine comes in different styles ranging from dry (secco) to sweet (dolce). The sweetness levels are:
- Secco: Dry, with an alcohol content of around 17% ABV
- Semisecco: Off-dry, with an alcohol content of around 17.5% ABV
- Dolce: Sweet, with an alcohol content around 18% ABV
The most common styles used in cooking are the dry and semi-dry varieties. The rich, nutty sweetness of Marsala is a perfect bridge between savory and sweet flavors. Its high alcohol content also allows it to stand up well to prolonged cooking without losing its vibrant flavor. Now let’s look at what foods pair well with Marsala!
Meat Dishes
Marsala has an affinity for meat dishes, thanks to its bold, savory character. The caramelized, raisin-like notes in Marsala align with meats that are equally rich and complex. Here are some classic meat pairings:
Beef
Marsala beautifully complements the hearty flavor of beef. It is often used to deglaze pans after cooking beef to make flavorful pan sauces. For example, Marsala Beef Stew combines chuck roast, carrots, onions and mushrooms simmered in a Marsala gravy. Marsala also pairs nicely with grilled or sautéed beef tenderloin. The wine’s richness stands up to the concentrated flavor of the lean cut.
Lamb
The distinct gaminess of lamb is smoothed out by Marsala’s mellow nuttiness. Marsala lamb chops involve pan-searing lamb loin chops and then making a quick Marsala pan sauce. Italian-style braised lamb shanks are cooked low and slow in a Marsala braise until fall-off-the-bone tender.
Duck
The rich, savory flavors of duck confit or seared duck breast are complemented by a sweet Marsala sauce. For pan-seared duck breast, deglaze the pan with Marsala and red currant jelly for a quick sauce.
Veal
Veal scallopini or cutlets are a classic pairing with Marsala. Sear the veal briefly in butter or oil, then finish cooking in a Marsala pan sauce. Whole veal shanks can also be braised in Marsala wine until meltingly tender.
Pork
Marsala brings out the sweetness in leaner cuts of pork like chops or tenderloin. It also complements richer cuts like shoulder. Sweet Italian sausages simmered in tomato Marsala sauce is a quick and flavorful dish. Marsala’s fruitiness offsets pork’s tendency towards dryness.
Game Meats
The intensely savory flavor of game meats like venison, boar and elk work well with the concentrated flavor of Marsala. Pan-seared venison pairs nicely with a Marsala pan sauce made with the fond. For rich wild boar stew, use Marsala as the braising liquid.
Poultry Dishes
Like meat, poultry also complements the rich, nutty quality of Marsala. Here are some stellar ways to pair Marsala with chicken, turkey and other birds:
Chicken
Chicken Marsala is of course the classic, consisting of chicken breast sautéed with mushrooms and Marsala. Using bone-in, skin-on chicken thighs instead of breast meat results in even more succulent chicken Marsala. Marsala also shines in savory chicken casseroles or pot pies.
Turkey
Sear turkey cutlets in a hot pan, then make a quick pan sauce with Marsala, stock and herbs. Roast turkey legs braised in Marsala are fall-off-the-bone tender. For Thanksgiving, use Marsala to make a deeply flavored turkey gravy.
Duck
Duck has a rich, savory flavor that stands up well to Marsala. Braise duck legs in a Marsala sauce with onions, carrots and celery. Pan-seared duck breast served with a Marsala pan sauce is also delicious.
Game Birds
The bold taste of quail, pheasant, guinea hen and other game birds can handle Marsala’s punch. Braise quail in Marsala with mushrooms for an elegant dish. Guinea hen braised in Marsala pairs nicely with polenta. Marsala pan sauces also complement roasted or grilled game birds.
Seafood Dishes
While less common than meat or poultry, Marsala does pair nicely with certain seafood. Its fruity sweetness complements fish and shellfish. Here are suggestions for seafood-Marsala pairings:
Scallops
The sweetness of sea scallops balances Marsala’s savory richness. Pan sear scallops and then deglaze the pan with Marsala and a little butter for an easy sauce. Or add scallops to chicken Marsala forsurf and turf.
Shrimp
Like scallops, the sweetness of shrimp contrasts nicely with Marsala. Make shrimp Marsala by sautéing shrimp with garlic, adding Marsala to the pan, and finishing with parsley. Serve over pasta or polenta.
Halibut
The delicate flakiness of halibut soaks up the rich Marsala flavor. Braise halibut fillets in Marsala with tomatoes, herbs and onions for a hearty fish stew.
Lobster
Buttery lobster tail or tender lobster meat pairs surprisingly well with the caramelized flavor of Marsala. Make lobster Marsala with lobster tails sautéed in Marsala brown butter sauce.
Clams
The briny taste of clams is nicely balanced by Marsala’s nutty sweetness. Simmer clams briefly in a tomato Marsala broth for an easy weeknight pasta dish.
Vegetable Dishes
While Marsala shines with meats, it can also complement vegetable dishes. The wine adds a layer of savory depth and richness to vegetables. Here are some tasty veggie pairings:
Mushrooms
Meaty mushrooms like cremini, shiitake and oyster mushrooms soak up Marsala flavor beautifully. Sauté mushrooms in butter and Marsala for the base of chicken, beef or veal Marsala dishes. Or mix Marsala-sautéed mushrooms with roasted root vegetables.
Root Vegetables
Hearty root vegetables like potatoes, sweet potatoes, carrots and parsnips embrace Marsala’s rich sweetness. Roast diced root veggies with Marsala, garlic and rosemary. Pair Marsala-glazed roasted root vegetables with simply cooked chicken.
Squash
Dense winter squash varieties work nicely with Marsala’s creamy nuttiness. For an easy side dish, halve and roast acorn squash or butternut squash with brown sugar and Marsala.
Eggplant
Slice eggplant into rounds, brush with Marsala and grill or broil until tender and slightly charred. The fruitiness of Marsala balances out eggplant’s sometimes bitter flavor. Use Marsala-glazed eggplant for eggplant Parmesan or eggplant involtini.
Tomatoes
Slow-roasted tomatoes simmered in Marsala become incredibly rich and sweet. Pair them with burrata cheese for an appetizer, or use them to top chicken or fish. Fresh tomatoes also taste great in heartier Marsala-based braises and stews.
Onions
Caramelized onions are a natural fit with the layered sweetness of Marsala. Cook sliced onions slowly in Marsala and butter until deeply browned. Use Marsala caramelized onions to top pizza, sandwiches, burgers or pasta.
What to Serve with Marsala
Marsala’s versatility means it can be served with a diverse array of sides. Here are some options to complement your Marsala-enhanced main dish:
- Risotto or polenta to soak up the savory sauce
- Pasta tossed with extra Marsala sauce
- Mashed or roasted potatoes
- Sauteed greens like spinach or kale
- Roasted vegetables like carrots, parsnips or Brussels sprouts
- Rustic bread for dipping in the sauce
Dessert Pairings
While Marsala shines in savory dishes, it can also transition nicely into dessert territory. Here are some sweet treats that pair well with the notes of caramelized nuts in Marsala:
- Panna cotta with a Marsala caramel sauce
- Chocolate pot de creme spiked with Marsala
- Marsala zabaglione – a light, frothy Italian custard
- Pears poached in Marsala
- Walnut or pecan cake with Marsala maple glaze
- Vanilla gelato with a Marsala brown sugar drizzle
Cocktail Pairings
Marsala’s concentrated, bittersweet flavor profile also lends itself well to cocktails. Here are some classic and creative cocktails that showcase Marsala:
Negroni
The Marsala Negroni substitutes Marsala for gin in the classic Negroni cocktail made with sweet vermouth and Campari.
Manhattan
A Marsala Manhattan uses Marsala instead of sweet vermouth, along with rye whiskey and bitters.
Marsala Flip
This warming fall cocktail mixes Marsala, rum, egg, sugar and nutmeg.
Zmarsala Sour
A riff on the traditional Whiskey Sour made with Marsala, bourbon, lemon juice and simple syrup.
Kir Marsala
This easy aperitif combines dry Marsala with a splash of creme de cassis blackcurrant liqueur.
Tips for Cooking with Marsala
When cooking with Marsala wine, keep these tips in mind:
- Use a good quality, name brand Marsala. Great affordable options are Florio and Cantine Florio.
- Only cook with dry Marsala varieties like Fine or Superiore, not sweet Marsala.
- Add Marsala at the end of cooking so the alcohol doesn’t burn off.
- If reducing Marsala to make a sauce, watch closely to avoid over-reducing.
- Marsala keeps for 2-4 months after opening when stored in the refrigerator.
- If a recipe calls for Marsala, don’t substitute other wines like Sherry or Port as the flavor profile is quite different.
Conclusion
Marsala is an incredibly versatile wine that pairs beautifully with a diverse range of foods. Its complexity allows it to complement rich meats, creamy pastas, briny seafood, caramelized vegetables and even elegant desserts. Keep a bottle of dry Marsala in your pantry to deglaze pans, add savory depth to braises and sauces, or lend its unique nutty sweetness to both cooking and cocktails. This distinctive wine from Sicily truly enhances any dish or drink with a touch of Italian flair.