Veal Marsala- Sweet or Dry Marsala Wine?

[Litehouse9]

HI. I never seem to know... when making Veal (or chicken) Marsala.. which Marsala to use? Dry or Sweet? I get conflicting advice.. or does it not matter??? Would love to know... Thank you

 

[Andy M.]

It does matter. Authorities on Italian cooking say dry marsala is the right way to go. That's what I do.

That said, some insist on sweet.

If you're conflicted, you'll have to try it both ways and decide for yourself.

 

[Rocklobster]

I would go with what tastes good to you. You never know when you might want a little swaller...

 

[Litehouse9]

Thanks for the responses... I will go with Dry then. Have budget restrictions so don't want to buy two bottles, just one. Thank you!

 

[CharlieD]

Good thing I can only get one kind, no choices.

 

[pacanis]

I prefer the taste of dry, so if the dish calls for Marsala that's what is going in.
I've got a corked bottle right now just begging to be used in something.

 

[Andy M.]

I prefer the taste of dry, so if the dish calls for Marsala that's what is going in.
I've got a corked bottle right now just begging to be used in something.

I'm thinking bacon marsala.

 

[taxlady]

I'm thinking bacon marsala.

 

[pacanis]

That was good, Andy.
If I use eight strips is it fricasseed bacon marsala?

 

[Andy M.]

That was good, Andy.
If I use eight strips is it fricasseed bacon marsala?

Sounds right.

 

[Kylie1969]

I would go with what tastes good to you. You never know when you might want a little swaller...

Sound advice

 

[Gravy Queen]

Dry .

 

[jennyema]

America's Test Kitchen did a taste test awhile back and recommends sweet.

I prefer dry.

 

[kadesma]

I always use sweet, that's what tastes good to me. But as the others have said use what YOU like best.
kadesma

 

[Dawgluver]

I always use sweet, that's what tastes good to me. But as the others have said use what YOU like best.
kadesma

++1.

 

[jennyema]

I know you don't want to do both and do a taste test.

So, as a practical matter, I'd buy the dry and be prepared to add a tiny bit if sugar if your palate desires it. You can do this during the cooking process.

You can't adjust this with sweet Marsala

 

[Mad Cook]

Dry .

(Late addition to the discussion)

I'm with Gravy Queen on this.

Easy to remember:

sweet with sweet (ie desserts)

and

dry with savoury (eg the veal recipe)