Cooking With Fortified And Sparkling Wines

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   3. Marsala - Although delicious in a classic chicken or veal Marsala, you should branch out and try incorporating this complex, dry wine in braised preparations. My personal favorite way to use Marsala wine is in the decadent Italian dessert, zabaglione.

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   My Pick for Marsala to Cook With

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   Cantine Florio Fine Marsala Dry, Sicily, Italy, NV, $13

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   4. Sparkling Wine - Of course, sparkling wine is perfectly suited for a Champagne vinaigrette or a sorbet, but it is a great substitute for dry, white wine in beurre blanc. The bubbles dissipate when cooked, so this is a great opportunity to use up any leftover flat bubbly after a party (not that this is ever an issue at my house!).

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   My Pick for Sparkling Wine to Cook With

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   Poema Cava, Brut, Penedes, Spain, NV

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