Page "Marsala wine" Paragraph 17

Marsala wine was traditionally served as an aperitif between the first and second courses of a meal.

Contemporary diners will serve it chilled with Parmesan ( stravecchio ), Gorgonzola, Roquefort, and other spicy cheeses, with fruits or pastries, or at room temperature as a dessert wine.

Marsala is sometimes discussed with another Sicilian wine, Passito di Pantelleria ( Pantelleria Island's raisin wine ).