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Marsala is a Sicilian wine - and a must for authentic Tiramisu.

Marsala wine is a fortified wine. During the fermentation process, the wine is oxidized to change the flavor of the wine; after the fermentation, wine spirits or spirits are added to increase the alcohol concentration.

Although these grape varieties can be cultivated in multiple ways, the "tree" method is recommended for planting, and human intervention in the growth is prohibited unless emergency irrigation is required. The output of white grapes is controlled at 10 tons per hectare, and the production of red grapes is controlled at 9 tons.

All winemaking steps must be completed in the area defined by Marsala so that the wine produced can be called Marsala wine.

Since Marsala is a fortified wine, it is less prone to spoilage than grape wines and does not require refrigeration, just stored in a cool place like other wines.

Marsala wine is also not easy to deteriorate after opening and can even be stored for 3-4 months without losing its flavor.

Marsala is traditionally served as an aperitif between the first and second course. Modern people drink Marsala as a dessert wine with fruit, pastries, Parmesan, Roquefort, Gorgonzola, and other spicy types of cheese. Serve chilled or at room temperature.

The British merchant John Woodhouse's ship, which was passing through Sicily at the time, was forced to berth at the port of Marsala due to bad weather, waiting to set sail once more. Mr. Woodhouse was also in a bar in Masala City after dark, acting out the scene in the movie where the sailors drink all night. When the wine was hot, he tried a local wine called Perpetuum. According to locals, it is a long-preserved drink that is only served on special occasions. Mr. Woodhouse believed that this wine would be very popular with the British at the time, and thus business opportunities arose. He brought a few barrels then back to the UK.