One of the mysteries of the English language finally explained.
A dark, sweet fortified dessert wine that resembles sherry, produced in Sicily.
- ‘Blend the flour, eggs, milk, 5 Tablespoons of Marsala, lemon rind and 2 Tablespoons sugar in a large mixing bowl.’
- ‘The centre serves continental breakfast, and has a room with a piano, some kegs of Marsala, and trays of the local marzipan and almond specialties for informal interaction.’
- ‘I decided to make the Christmas cake this weekend - but forgot that I needed to soak the fruit in Marsala wine first.’
- ‘Put the egg yolks, sugar, Madeira and Marsala into a large heatproof bowl.’
- ‘Once only known for being a major constituent in Marsala, the Grillo grape has been radically transformed into a character-laden, cleansing white that has flavour to boot.’
- ‘Before long, Marsala may be back as the aperitif or dessert wine of choice at the dinner tables of the chattering classes.’
- ‘While the mushrooms were nicely done, and the hint of Marsala became more prominent as the dish cooled, we expected more herb flavour.’
- ‘The veal melted in the mouth, and the creamy sauce was saved from being sickly by meaty mushrooms and a hit of Marsala.’
- ‘Grape-based alcohols - wine, champagne, port, sherry, Marsala, brandy, and other spirits distilled from grapes - have a global importance.’
- ‘Add eggs, lemon zest, and Marsala wine, mixing to combine.’
- ‘In a microwave on low, melt softened gelatin; add gelatin, chocolate and Marsala to yolk mixture while whisking.’
- ‘Add the Marsala and then the finely grated zest of the lemons and the orange.’
- ‘It is made in exactly the same way as the Italian zabaglione - where the wine is usually the rich and heady Marsala.’
- ‘Red wine is used for poaching pears and macerating strawberries (a speciality of Bordeaux) while dessert wines such as Marsala and sherry are used in, respectively, zabaglione and English trifle.’
- ‘During his stay at an Italian hospital he charmed nurses and bribed porters into bringing him a steady stream of cognac, Cinzano vermouth, Marsala and Chianti.’
- ‘Save for the odd drop of Marsala, I am not a great one for putting alcohol in my cooking.’
- ‘Melt the rest of the butter, piece by piece with the Marsala.’
- ‘The saltimbocca veal was done in a Marsala sauce, with just a hint of sage and was probably the dish of the evening in both our minds.’
- ‘Bring the brandy, rice wine, and Marsala to a boil; reduce the heat and simmer until reduced by half.’
- ‘Choose an authentic, dry white Marsala from Sicily, such as Lombardo.’
Named after Marsala, a town in Sicily where it was originally made.
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