Marsala is a fortified wine that originated in Sicily and is commonly used in Italian cooking. It has a rich, nutty flavor that works well in many savory dishes like chicken marsala. However, marsala can be tricky to find in some grocery stores or expensive to purchase. This leads many home cooks to wonder if there are any good substitutes for marsala wine when a recipe calls for it. Thankfully, there are a few suitable options to use in place of marsala.
What is Marsala Wine?
Marsala is a fortified wine that gets its name from the city of Marsala in Sicily, where it originated. The wine is made from native Sicilian grapes like Grillo, Inzolia, and Catarratto that are grown in the Marsala region. Marsala starts off like most other dry wines, fermented from pressed grapes. However, the process diverges when neutral grape spirits are added to Marsala partway through fermentation. Adding the alcohol stops the fermentation early, resulting in a sweeter wine with a higher alcohol content.
There are several types of Marsala ranging from very dry to very sweet. The most commonly used styles in cooking are the dry Marsalas. Dry Marsala has a rich, smoky, slightly nutty flavor profile. It adds a depth of flavor to sauces, meats, and other dishes without overpowering them with sweetness. The rich taste works nicely in hearty dishes like beef, mushroom and vegetable stews. The bold, earthy notes are also perfect for bringing out the savory qualities in chicken or veal.
Why Use Marsala in Cooking?
So why is Marsala such a common ingredient in Italian cooking? Here are some of the reasons it is used frequently:
– Adds a rich, complex flavor – The nutty, slightly sweet profile gives sauces and meats a depth of taste.
– Balances flavors – The subtle sweetness helps balance acidic ingredients like tomatoes or lemon juice.
– Tenderizes meats – The wine helps break down proteins in meats, resulting in a tender texture.
– Deglazes pans – The wine’s acidity helps scrape up flavorful browned bits stuck to pans for turning into a sauce.
– Builds body for sauces – Marsala lends a nice mouthfeel and richness to pan sauces.
– Moisturizes dishes – Introduces liquid to dishes to keep them moist during cooking.
– Complements Italian flavors – Marsala has an affinity for Italian herbs and spices like oregano, garlic, peppers and mushrooms.
Some of the most common uses for Marsala in Italian cooking include chicken marsala, marsala mushroom sauce, marsala braised short ribs, marsala pot roast, and marsala glazed carrots. The wine is an easy way to infuse a complex, luxurious taste into dishes.
Best Marsala Substitutes
If you don’t have a bottle of dry Marsala available, don’t worry. Here are some of the best alternatives to use in place of marsala wine:
Sherry
Sherry makes an excellent marsala substitute in most recipes. Dry sherries like Fino or Oloroso have a similar nutty quality and depth of flavor as marsala. The fortified wine from Spain shares marsala’s oxidative qualities from barrel aging. Use a dry sherry in a 1:1 ratio to replace marsala in dishes. The drier style works better than sweet cream sherries for savory cooking.
Madeira
Madeira is another fortified wine that makes a good stand-in for marsala. The Portuguese wine has bold, nutty notes reminiscent of marsala. Dry madeiras like Sercial or Verdelho are closest in profile to dry marsala’s flavor. Madeira contributes the same rich body and tenderizing effect to sauces or braised meats. Replace marsala with an equal amount of madeira.
Port
Port wine has plenty of ripe, fruity flavor that mimics some of marsala’s character. The fortified Portuguese wine makes a suitable substitute when cooking with marsala. Opt for a tawny port or ruby port, which will be less cloyingly sweet than vintage or white ports. Use an equal amount of port when marsala is called for in a recipe.
Red Wine Vinegar
In a pinch, red wine vinegar can be substituted for marsala, especially when used in small amounts. The vinegar contributes a similar acidic intensity, fruity flavor, and Italian flair to dishes. Use a high-quality red wine vinegar to avoid harshness. Replace marsala with an equal amount of red wine vinegar. This works well for deglazing pans or adding just a splash of flavor.
Chicken or Vegetable Stock
For a non-alcoholic substitute, chicken or vegetable broth replicates the moist, savory quality of marsala. The stock adds a similar mouthfeel and sheen for making pan sauces. Substitute marsala with an equal amount of broth. Just keep in mind the finished dish won’t have the same depth of flavor.
How to Choose a Marsala Substitute
Picking the right marsala wine substitute depends on how it is used in a recipe. Here are some tips:
– For pan sauces, deglazing, or moistening – sherry, madeira, port, red wine vinegar all replicate marsala’s flavor.
– For slow braising meats – sherry, madeira or port will mimic the tenderizing effect and rich taste.
– For chicken marsala – use sherry or madeira to get a similar nutty flavor.
– For lighter uses like sauteing veggies – broth or red wine vinegar add moisture without overwhelming.
– Avoid very sweet sherries or ports – choose dry styles that approximate the subtle sweetness of marsala.
– Skip cream-based liquors – products like Bailey’s have a very different flavor profile.
– Reduce added liquids – marsala replacements often have a bolder flavor so reduce the amount slightly.
How to Store and Use Leftover Marsala
If you do have marsala left after cooking, it’s good to know how to properly store and reuse it. Here are some tips:
– Transfer to a tightly sealed bottle – oxygen exposure can ruin the wine over time.
– Store at room temperature – marsala does not need to be refrigerated when unopened.
– Use within 2-4 months – for best flavor and quality.
– Refrigerate after opening – this slows oxidation and preserves the wine for several more weeks.
– Freeze for longer storage – frozen marsala stays good for 6-8 months.
– Use leftover marsala to make pan sauces – just pour a splash in when deglazing pans.
– Flavor soups or risottos – stir in a bit of leftover marsala for extra richness.
– Braise meats like short ribs or oxtails – leftover wine boosts the flavor of braising liquid.
– Saute mushrooms – use leftover marsala to cook mushrooms before adding to pasta, pizza, etc.
– Make sangria – marsala adds nice complexity and fruitiness to red or white sangria.
– Bake it into cakes or cookies – a splash of marsala gives baked goods amazing flavor.
Recommended Marsala Wine Brands
Not all brands of marsala wine are created equal when cooking. Some taste harsh or overly syrupy sweet. Look for a high-quality Sicilian brand that specifies it is dry style. Here are some excellent dry marsala wines for cooking:
Florio – Smooth and balanced with nutty almond notes.
Marco De Bartoli – Deeply complex and fruity with a nuanced flavor.
Pellegrino – Herbaceous with hints of apricot and vanilla.
Pellegrino Vecchio – Concentrated ripe fruit notes with smooth tannins.
Carlo Pellegrino Garibaldi – Rich, earthy profile with lingering dark fruit on the finish.
Rallo – Velvety with flavors of dried fruit, vanilla, and roasted nuts.
Regaleali – Silky and elegant with orange peel and baking spice notes.
Stick to dry styles from Sicily like Marsala Superiore or Marsala Vergine for the best flavor in cooking. Avoid very cheap brands, which tend to taste unpleasantly sour or cloying. Spend a dollar or two more for a quality bottle that will really elevate your dishes.
Cooking Tips for Marsala
Marsala is a wonderful ingredient, but it does require some special handling to use it successfully in recipes:
– Always cook with dry styles – look for the word “secco” or “fine” on Italian marsalas. Sweet marsala overpowers dishes.
– Add it to pan sauces at the end – just heating marsala slightly preserves the aroma.
– Reduce marsala sauces gently – boiling marsala can cause a bitter taste.
– Pour from the bottle very slowly – marsala’s flavor becomes sharp when aerated aggressively.
– Do not overreduce marsala – extended high heat intensifies the alcohol taste negatively.
– Use a reasonable amount – marsala’s flavor is potent so a little goes a long way.
– Skip cooking with very cheap marsala – inferior quality wines taste unbearably harsh and sour.
– Pair marsala with nutmeg, black pepper, mushrooms – these flavors complement it beautifully.
– Avoid freezing marsala more than once – ice crystals degrade the wine’s quality quickly.
Following these tips will help you successfully cook chicken, beef, or vegetables with marsala for outstanding Italian dishes. While it requires some care, the extra effort is worth the complex flavor marsala adds.
Making Your Own Marsala Substitute
Want to make a homemade marsala substitute? It’s possible to concoct a diy version that mimics the flavor well. Here are two recipes to try:
Easy Homemade Marsala
Ingredients:
– 1 cup red wine vinegar
– 1/4 cup balsamic vinegar
– 1/4 cup brown sugar
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions:
1. Whisk all ingredients together in a small bowl until sugar and salt dissolve.
2. Use immediately or transfer to an airtight jar. Keeps refrigerated for 1-2 months.
Rich Homemade Marsala
Ingredients:
– 1 cup red wine
– 1/4 cup brandy
– 2 tbsp balsamic vinegar
– 1 tbsp brown sugar
– 1/2 tsp dried oregano
– 1/4 tsp black pepper
Instructions:
1. Combine all ingredients in a small saucepan.
2. Heat over medium, stirring frequently, until just steaming but not boiling.
3. Remove from heat and let cool. Transfer to an airtight container.
4. Store homemade marsala in the refrigerator and use within 1 month.
These homemade versions nicely mimic the flavor of real marsala for a quick cooking substitute when you’re out of the real stuff. The red wine and acidity replicate the fruity, tart flavor while the sugar adds marsala’s subtle sweetness and body. Use homemade marsala in any amount required in recipes.
Frequently Asked Questions
Here are answers to some common questions about substituting for marsala wine:
Can I substitute marsala with white wine?
White wine is not an ideal substitution – it lacks marsala’s rich, nutty flavor, sweetness, and body. Dry vermouth or sherry are better alternatives.
Is marsala the same as sherry?
No, they are different fortified wines. But dry sherry makes the best substitute for marsala in cooking.
Can I use balsamic vinegar instead of marsala?
Balsamic alone is too acidic and sweet on its own. Mix it with red wine vinegar and sugar for a DIY marsala substitute.
What kind of port works best as a marsala substitute?
Opt for a tawny or ruby port rather than vintage or white port to get the closest flavor profile.
Is sweet marsala a suitable substitute in cooking?
No, very sweet marsala overpowers savory dishes. Always substitute with a dry style marsala or non-sweet alternative.
Conclusion
Marsala wine adds incredible richness and nuanced flavor to Italian cuisine. It moistens, tenderizes, and provides depth to sauces, meats, and more. While marsala can be irreplaceable, there are suitable alternatives like dry sherry, madeira, red wine vinegar, port, or broth. Choose an option with a similar nutty, subtly sweet profile. When using a substitute, you may need to adjust amounts or seasonings for best results. With the right dry fortified wine or vinegar, it’s possible to closely replicate marsala’s flavor and uses in cooking. Just adjust recipes carefully and continue enjoying fantastic Italian food.