A special wine that originated in Marsala, Italy, Marsala has a rich, dark flavour with a hint of caramel. This warm ebony-brown wine was in fact, invented by an Englishman named John Woodhouse.

Two grape varieties- grillo and catarratto are used to make Marsala. Usually, every grape is picked within the district, each having a sugar content of 18 per cent, so they are very very sweet. The recipe for the grapes includes lots of sunshine and a minimum amount of water ? the result ? a very concentrated amount of sugar and flavour.

The grapes from the vineyards are crushed and the juice obtained from everything, including the skins and crushed stems, is then cooked. The moment when alcohol is added is very important as this kills the yeast and therefore stops the fermentation. The wine is then stored in oak for at least two years. Some of it is blended by the solera method, which is basically the continous adding of very aged wine with a new wine to give a blend of quality and flavour that only the winemaker?s skill can produce! There are three different types of Marsala, depending on the amount of sugar used: dry (secco), semi-dry (semi-secco) and sweet (dolce).

Marsala is considered one of the nicest dessert wines of all because of its distinctive character and flavour. It is enjoyed on its own, with some biscuits or even brandy snaps. Its possibilities are endless.

zabaglione

Ingredients: 5 eggs; 1 tbs light brown sugar; 1 tsp flour; 150 ml marsala

Method: Put the egg yolks in a medium-sized bowl. Add the sugar and the cornflour and whisk everything together until light and fluffy. Then pour in the Marsala a little at a time and keep whisking until smooth.

Then, pour this mixture into a medium-sized saucepan and put over a low to medium heat. Keep whisking the mixture all the time until it thickens. When it has thickened, it should be light and foamy. It is best served warm fairly soon after making it, and is divine served with a fruit compote.