Marsala Wine - definitive

Marsala is a fortified wine and comes in sweet or dry varieties. Of the two the
sweet is more readily available (often called Marsala all' uovo) and is a
dessert wine, used in the kitchen in puddings/desserts - notably Zabaglione. It
is not usually suitable for savoury dishes (as I have found to my deep personal
embarrassment). If you can't get a sweet Marsala then substitute a rich Port or
Madeira (Malmsey or Bual). Dry Marsala is harder to find and if you have no
success then substitute a dry Sherry or Madeira (Sercial or Verdelho) - I find
that a decent Fino sherry is pretty close to dry Marsala. Also if you find dry
Marsala and want to know what do do with it it makes a fine aperitif, preferably
served chilled in sherry glasses or "schooners"
Where you will find it depends on the liquor laws in your state, but broadly
speaking you can buy it where you would buy port and sherry.
Being fortified it will keep fairly well once opened, although it will oxidise
over time and lose its subtlety and taste, the dry rather faster than the sweet.
Keep it corked in the refrigerator and it will remain usable for at least 6
months