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+--- Thread: Marsala (/thread-19535.html)
- ttigger - 11-24-2001
Hello,
I wish to cook a meal that calls for a Marsala wine. I'm not sure on which one to get or can I sustitute another wine in it's place. The best cooking Marsala wine is? Or a great substitute is? Any help would be great.
Thank You.. Tom
- Innkeeper - 11-24-2001
Any recipe that calls for Marsala should be made with Marsala. We find that sweeter ones do better than the dryer ones. I might get dised by my friends for this, but don't think it is important whether you get Marsala from Italy or California.
- ttigger - 11-24-2001
Thank you for such a quick response. I will try a sweeter Marsala.