Cantine Florio, Marsala Superiore (Sicily, Italy) 2017

 English businessman John Woodhouse gets the credit for introducing the Sicilian wine, Marsala, to the rest of the world in the late 1700s.  It is a fortified wine made from with several varieties, red and white allowed depending upon the style.  Made from Grillo, Cataratto and Inzolia grapes, it has a bright amber color and aromas of dried figs and dates, a high note of orange zest and roasted walnuts.  As stated on the label this is sweet, with a little over 10 percent residual sugar, but it is not cloying, with a pleasing balance of rich dried fruit, brown sugar and citrus zest flavors and vibrant acidity.  Serve it before dinner with roasted walnuts or hazelnuts, or with a dessert like pound cake with berries or a traditional Zabaglione.