Wine to try
2010 Stefano Lubiana Primavera Pinot Noir, Tasmania, A$27
Marsala is an historic fortified wine with its home the Sicilian city of the same name. It comes in many styles from rich and dry (like a madeira or amontillado sherry) to a lush and super-sweet version similar to a liqueur muscat or Pedro Ximenez from Spain. Australian winemakers purloined the name Marsala in the 19th century, making it in the sweet al’uovo style – perfect with desserts such as zabaglione but horrid with a savoury dish like veal Marsala or this chicken recipe. Secco means dry and it’s the dry-style Marsala that is required here; there are a number of examples on the market such as the well-distributed Pellegrino label or the more exclusive Rallo Marsala Superiore DOC Secco. If either eludes you – use a dry amontillado sherry. And the wine to match the dish – yes, a rich white would work, say a fresh, bright chardonnay or aged Hunter semillon, but a light red is an even better choice. Steve Lubiana’s Primavera is a clean, fresh and bright pinot with intense cherry fruit characters and a gentle tannin grip, which would easily mop up the dense flesh of the chicken and recipe’s rich and slightly sweet Marsala sauce.