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Old 04-19-2006, 12:03 PM   #1
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Marsala Wine, Dry or Sweet?

Following-on to the Chicken Marsala thread- I use dry Marsala for this recipe... For what do you use Sweet?

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Old 04-19-2006, 12:18 PM   #2
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Hi Hopz,
I think dry is the traditional for chiz marsala, but I use the sweet, for me it's just a matter of preference..Sweet is wonderful in a taramisu and some desserts. My opinion of course
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Old 04-19-2006, 12:32 PM   #3
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Sweet is typically for dessert dishes, while dry is for savory.

That being said, some folks swear by sweet for dishes such as chicken, veal or pork marsala. There are not a lot of dishes that I like sweet so I stick with the traditional and use dry marsala for savory dishes.
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Old 04-19-2006, 01:23 PM   #4
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I use sweet when I make a mushroom marsala. I serve it either over pasta with shaved gruyere or crostini with goat cheese. I think it makes for a great sweet & salty combintion.
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Old 04-19-2006, 01:36 PM   #5
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I never use sweet, although I don't do desserts.
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Old 04-19-2006, 01:39 PM   #6
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Quote:
Originally Posted by vyapti
I never use sweet, although I don't do desserts.
Ditto .
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Old 04-19-2006, 03:54 PM   #7
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Well, I learned something today. Never knew there was anything but sweet Marsala. Love veal, for example, but can't hack veal Marsala cuz it tastes too sweet to me.
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Old 04-19-2006, 04:00 PM   #8
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I use dry for savory dishes like Chicken or Turkey Marsala; sweet for desserts like Zabaglioni.
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Old 04-20-2006, 04:50 AM   #9
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Interesting. I, too, never heard of anything but sweet Marsala. As a matter of fact, any brand I bought was simply labeled Marsala, so I wouldn't know how to find a dry one! I use dry vermouth if I don't want that sweet flavor.
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Old 04-20-2006, 08:35 AM   #10
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Actually, even "dry" Marsala is sort of on the "sweet" side - just like "dry" or "cocktail" sherry. The Marsala just marked "Marsala" that I have bought in the past has always been the "dry", such as it is.
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