Dry marsala wine

Dry Marsala Wine is a fortified wine originating from the Marsala region in Sicily, Italy. It is characterized by its intense flavor, with notes of dried fruits, spices, and a balanced acidity that make it ideal both for direct consumption and for use in cooking.

This wine is primarily made from local grapes such as Grillo, Catarratto, and Damaschino, and is fortified by adding grape alcohol, which gives it its higher alcohol content and greater preservation capacity.

In cooking, dry Marsala wine is widely used to prepare traditional Italian dishes such as chicken Marsala or sauces that accompany meats and vegetables, providing a complex and slightly sweet flavor without being overly sugary, since it is the dry version of the wine.

Among its properties, dry Marsala wine contains natural antioxidants derived from grapes, and its use in cooking can enhance the flavors of ingredients, in addition to helping to deglaze pans to create rich and aromatic sauces.

In terms of synonyms or equivalents in Spanish, especially in Latin America, it is usually known simply as "Marsala wine" or "dry Marsala wine", as this name is quite specific. However, in some places it might also be called "dry fortified wine" when the original name is not available, but for recipes it is important to specifically seek out Marsala wine to preserve its characteristic flavor.