Cooking with wine

[LaDonna]

I've always wanted to make chicken or veal Marsala (is it pronounced like it's spelled?)
Finally made it and really enjoyed it. I only used 1/2 cup and really don't care for the wine just to drink. How long can I keep it to use again or are there any other dishes that use this wine?

[winoweenie]

Hi there La Donna and welcome to the board. Foodie has 1217 recipies with Marsala. I'm sure he'll tune in shertly. WW

[Thomas]

Somebody wrote a book called Garlic, Wine and Olive Oil that lists some recipes...

[Innkeeper]

Marsala is really not that great for drinking. It will keep for quite awhile, sealed up, in your liquor cabinet. Would add boneless porkchops to your list. We also add it to Italian sauces that call for a shot or two of wine.

[Thomas]

There are some--especially in Sicily--who disagree with IK that Marsala is not good for drinking. We of course get the worst stuff over here, and we have California producers who bottle something called Marsala, which it isn't.

Generally, the wine is molto sweet; there was a time when it was considered a fine product in Italy. It is, however, great for cooking. I find that wines with some sweetness (and acidity) give nice flavors to sauces and soups.

[hotwine]

LaDonna, Foodie's hint wasn't very obvious, but you really should look up the book he mentioned. He's the author, and it is excellent.