Taylor Marsala

Taylor Marsala is a fortified wine bottled at 18% alcohol by volume, made in the New York style of an Italian classic. The name comes from the Sicilian town of Marsala, where the style originated, and the listing for this bottle gives New York as its appellation. Wines in this category are typically amber to deep tawny, with aromas of dried apricot, raisin, toasted walnut, brown sugar and baking spice. Expect a round, medium-to-full body with moderate sweetness lifted by a bright acidic line, little noticeable tannin, and a warm, nutty finish that comes from the added spirit rather than from heavy oak. That balance makes Marsala unusually useful in the kitchen. In cooking it reduces into a glossy pan sauce for chicken or veal scaloppine, and it is the traditional base for mushroom sauces, risotto and zabaglione. Stirred in a spoonful at a time, it adds caramelized depth without overpowering the other ingredients. Because it is a stable fortified wine, an opened bottle keeps well for several weeks in a cool cupboard or the fridge, so it will not go to waste if you only use a splash at a time. For sipping, serve it lightly cooled, around 55 to 60°F, or at cellar temperature if you prefer the nutty character to stand out. A small white wine glass or a sherry copita concentrates the aromas and suits the modest pour size a wine of this strength calls for. No decanting is needed. Alongside the glass, it works well with aged hard cheeses such as Parmigiano-Reggiano, with almonds, biscotti or dried figs, and with caramel or nut-based desserts. This is a drink-now bottle. Fortified wines in this style are designed to be ready on release and do not improve with extended cellaring, so it is best enjoyed within a reasonable time of purchase.