Marsala wine
- Thread starter Kimber
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Marsala wine, which is similar to a fortified port, is kept at a cool room temperature. Until opened, it should last for a very long time, but once it's opened, personally, I would use it or drink it within a month or two, keeping it cool but not refrigerated.
Okay, thank you. Saves me wasting it. Maybe veal marsala in a couple weeks. I started buying dry red and whites in these little 4 packs, so I can only use what I need and keep the rest for later. But these aren't available for Marsala. I'm just not a big drinker. Thanks, again
GB
Chief Eating Officer
I actually find that Marsala keeps for years pretty much even after opened as long as it is stored in a cool dark place.
GrillingFool
Head Chef
My Marsala never lasts long...
I like dessert wines like that, and sherry, so they get sampled often, LOL!
I like dessert wines like that, and sherry, so they get sampled often, LOL!
MSC
Head Chef
I'm with GB, it'll last for years under normal temps
GB
Chief Eating Officer
Let me amend my previous statement then and agree with Selkie 
Andy M.
Certified Pretend Chef
There are two types of marsalas, sweet and dry. Dry marsala is used for savory dishes like veal/chicken marsala and sweet marsala is used for desserts.
Either will keep for a long time in a cool dark spot.
Either will keep for a long time in a cool dark spot.
4meandthem
Half Baked
The cheaper cooking wines of either type will last a year at least.
A good bottle for sippin and cooking will lose a lot after a month or two.I treat port like wine and make sure it is gone before anything can change it.(The sun rising for example)
A good bottle for sippin and cooking will lose a lot after a month or two.I treat port like wine and make sure it is gone before anything can change it.(The sun rising for example)
ChefJune
Master Chef
I disagree, and so do any of my colleagues I've ever discussed it with.
Although fortified wines will not keep forever, pretty much Marsala will keep until you use it up. Whenever that is. It comes in a screw-cap bottle, and I just close it up and put it back in the liquor cabinet. Pretty much like I would with Bourbon or Scotch.
However, there are two kinds of Marsala..... Dry and Sweet. For your Chicken Marsala (or Veal Marsala) you want the dry. The sweet is for desserts like Zabaglione.
Andy M.
Certified Pretend Chef
I buy Florio and it comes with a reusable cork.
jennyema
Chef Extraordinaire
America's Test Kitchen had a whole episode on Chicken marsala and urged you to use SWEET marsala instead of dry. I was skeptical ...
Since it was a dish I make pretty frequently, I tried it with sweet marsala and it was terrific. Not too sweet, nicely balanced.
Here's the recipe: Perfect chicken from America
Since it was a dish I make pretty frequently, I tried it with sweet marsala and it was terrific. Not too sweet, nicely balanced.
Here's the recipe: Perfect chicken from America
Claire
Master Chef
One advantage to fortified wines is they DO have a longer shelf life than other wines, and have a more mellow flavor when cooking (sherry, vermouth, port are others). Cool and dark storage. Mine also don't last that long! But some people don't really drink it, just use wines to cook with, and for them I always recommend a fortified wine.
ChefJune
Master Chef
I'm sorry to disagree with you, but I made Veal Marsala once with sweet Marsala by mistake, and it was DREADFUL. We threw it out and went with the accompanying spaghetti instead.
I also don't consider America's Test Kitchen to be any byword for what is good or best in food. And I am not alone in my feelings about them.
Andy M.
Certified Pretend Chef
I've had mixed results with ATK recipes. See my Chris Kimball rant elsewhere.
