Best Marsala Wine Substitutes for Every Culinary Need

Published Categorized as Ingredients

Marsala wine is a common wine used for cooking and can give a distinct taste to your dish. It is a wine with a naturally very sweet flavor. But with no Marsala wine in your pantry, you may be wondering how you can substitute this unique taste in your own cooking. Well, there are marsala wine substitutes you can use! Let’s learn together how to get the perfect flavor of this ingredient for your dish.

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Best Marsala Wine Substitutes For Every Culinary Need

Table of Contents

What is Marsala Wine?

First of all, what is marsala wine?

Marsala wine is a very sweet white wine that originated in Italy and is made from white grapes. The undertones of marsala wine include brown sugar, vanilla and fruits, like apricot.

Marsala wine is mostly used in cooking and is very popular in dishes involving meat like chicken and beef.

When trying to find a good substitute for marsala wine, there are a lot of factors to consider. Finding a substitute that has a similar taste is key. But the way the favors react when cooking can be different to how they are cold. You will also need to find a substitute that can pair nicely with the ingredients of your dish, too.

What Does Marsala Wine Taste Like?

This wine’s flavor can range from lightly sweet to intensely sweet depending on the style. As you take a sip, you’ll notice the rich, nutty undertones that give Marsala its unique character.

One of the most prominent flavors in Marsala wine is its sweetness. The level varies based on the type of Marsala you’re enjoying. Dry Marsala, also known as Secco, has the least amount of sweetness, while Sweet Marsala, or Dolce, is on the opposite end of the spectrum with its luscious, dessert-like sweetness. In between, you’ll find Semi-Secco, which offers a balanced sweetness that’s not too overpowering.

You might detect hints of roasted almonds or hazelnuts. This nutty quality adds depth and complexity to the overall taste, making it a favorite among wine enthusiasts and culinary experts alike. As you breathe in the aroma, you might notice hints of dried fruits, like raisins or apricots.

Marsala wine often boasts delightful caramel notes. These warm, toasty flavors can remind you of freshly made caramel or even a hint of vanilla. The caramel notes are more prominent in the sweeter styles of Marsala, adding to the wine’s richness and making it an excellent choice for desserts or as an after-dinner drink.

Marsala wine’s flavor profile can vary slightly based on the producer and the specific style. Some Marsalas might lean more towards the nutty side, while others emphasize the caramel or fruity notes. Experimenting with different brands and styles is part of the fun of discovering your perfect Marsala match.

Why Substitute Marsala Wine at All?

As much as we love the unique flavor that Marsala wine brings to our favorite dishes, there are times when we need to find a suitable alternative.

Dietary Restrictions

One of the most common reasons for needing a Marsala wine substitute is dietary restrictions. If you or your guests follow veganism or live a gluten-free lifestyle, traditional Marsala wine might not be suitable. Many Marsala wines are not vegan-friendly due to the use of animal-derived fining agents in the production process. Additionally, some individuals may have allergies or sensitivities to certain ingredients found in Marsala wine, such as sulfites.

Availability Issues

Picture this: you’re in the middle of whipping up a mouthwatering chicken Marsala, and you realize you’re fresh out of the star ingredient. When Marsala wine is nowhere to be found, having a handy substitute up your sleeve can be a lifesaver.

Personal Preference

Sometimes, the reason for seeking a Marsala wine substitute boils down to personal preference. Maybe you’re not a fan of the wine’s distinct flavor profile, or you prefer to cook with non-alcoholic ingredients. Whatever your reasons may be, there’s no shame in exploring alternative options that better suit your taste buds or cooking style!

Health Considerations

Those who are pregnant, taking certain medications, or have a history of alcohol addiction may need to avoid cooking with wine altogether. In such cases, having a non-alcoholic alternative on hand can allow you to enjoy the flavors of your favorite dishes without compromising your health or well-being.

Marsala Wine Substitutes

SubstituteDescriptionRecommended Usage
MadeiraA Portuguese wine with a slightly sweeter and nuttier flavor.Use medium-dry or sweet Madeira for a sweeter Marsala, dry Madeira for a drier Marsala. Ideal for rich sauces and desserts.
SherryA Spanish wine available in various styles from dry to sweet.Use dry Sherry (Fino or Amontillado) for savory dishes; sweet Sherry (Cream or Pedro Ximénez) for desserts.
PortA Portuguese wine that’s sweeter and more full-bodied than Marsala.Use Ruby or Tawny Port for desserts and rich dishes. Adjust quantity due to its sweetness and higher alcohol content.
White WineA dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay.Adds acidity and subtle flavor. Compensate for lack of sweetness by adding sugar or broth.
CabernetA red wine with fruity flavors from black currant.Best for beef dishes. Use older Cabernet to reduce fruitiness.
Grape JuiceA non-alcoholic substitute with natural sweetness.Mimic Marsala by adding vinegar or nuts to balance flavors. Start with a small amount and adjust to taste.
Apple Cider VinegarUnfiltered vinegar with bright, fruity flavors.Add sugar to balance sourness. Ideal for meat dishes.
Balsamic VinegarA rich, syrupy vinegar with a balance of sweetness and acidity.Use sparingly, adding sugar or honey to balance acidity. Best for stews, roasted meats, and certain desserts.
Red Wine VinegarVery acidic vinegar.Use one-third less than Marsala. Adjust ratios to avoid overpowering the dish.

Alcoholic Substitutes

You’ve got a few delicious options up your sleeve. These alternatives can help you recreate the depth and complexity of Marsala without breaking a sweat.


First on our list is Madeira, a wine hailing from the beautiful Portuguese island of the same name. Madeira is a fantastic stand-in for Marsala, especially if you’re looking for a slightly sweeter and nuttier flavor profile. Its versatility makes it a go-to choice for both savory and sweet dishes, from rich sauces to decadent desserts.

When cooking with Madeira, opt for a medium-dry or sweet variety to mimic the sweetness of Marsala. If your recipe calls for a drier Marsala, reach for a dry Madeira instead. No matter which style you choose, Madeira will add a luscious depth to your culinary creations, making it a trusty ally in the kitchen.


Another fantastic alcoholic substitute for Marsala wine is Sherry, a wine from the south of Spain. Sherry comes in a range of styles, from bone-dry Fino to syrupy sweet Pedro Ximénez, offering a spectrum of flavors to play with in your cooking.

When selecting a Sherry to replace Marsala, consider the dish you’re preparing. For savory recipes like sauces, stews, or braises, a dry Sherry like Fino or Amontillado will add a nutty, slightly salty edge that complements meat and vegetables alike. For desserts or sweeter dishes, reach for a rich Cream Sherry or the lusciously sweet Pedro Ximénez to achieve a similar caramel-like sweetness to Marsala.


Port, another one from Portugal, can also be a stellar stand-in for Marsala in certain dishes. While Port is typically sweeter and more full-bodied than Marsala, it can lend a delightful depth and richness to your culinary endeavors.

When using Port as a Marsala substitute, opt for a Ruby or Tawny Port, which offer a fruity sweetness and nutty undertones reminiscent of Marsala. These styles work particularly well in desserts, such as tiramisu or zabaglione, where their lush, velvety texture can shine.

Port is generally sweeter and higher in alcohol content than Marsala, so you may need to adjust the amount used in your recipe accordingly. Start with a little less than the recipe calls for and taste as you go, adding more if needed to achieve the desired flavor balance.

White Wine

A humble white wine can come to the rescue as a Marsala substitute. While it won’t have the same depth or sweetness as Marsala, a dry white wine can still add a pleasant acidity and subtle flavor to your dishes.

When using white wine as a Marsala replacement, opt for a crisp, dry variety like Pinot Grigio, Sauvignon Blanc, or Chardonnay. These wines will provide a light, refreshing element to your cooking without overpowering the other ingredients.

Although, white wine lacks the sweetness and richness of Marsala, so you may need to compensate by adding a touch of sugar or a splash of broth to balance the flavors in your dish. With a little creativity and experimentation, you’ll find that white wine can be a reliable and easily accessible substitute for Marsala in a pinch.


Marsala wine is quite different to cabernet wine, as marsala wine is made from white grapes, but many people do use cabernet as an alternative to marsala wine as it is a great wine when used for cooking.

Cabernet wine will work great for dishes that involve beef. This is because the cabernet wine will add a distinct flavor to the meat.

If you do decide to use a cabernet wine in your cooking, you may be able to taste some fruity flavors. This fruitiness is from black currant. If you are wanting to add cabernet wine to your cooking without having a fruity flavor then using an older cabernet wine will work best. As the cabernet wine ages, the taste will mellow.

Non-Alcoholic Substitutes

Here are delicious alternatives that can add depth and complexity to your dishes without the boozy kick.

Grape Juice

One of the easiest non-alcoholic substitutes for Marsala wine is good old grape juice. Look for a high-quality, 100% grape juice that’s not overly sweetened. The natural sweetness of the grapes can mimic the fruity notes found in Marsala, while the rich, concentrated flavor can add depth to your cooking.

When using grape juice, keep in mind that it lacks the tangy acidity and slightly nutty undertones of the wine. To compensate, you can add a splash of vinegar or a pinch of nuts to your dish to balance the flavors. Start with a small amount and adjust to taste, as the sweetness of grape juice can quickly overpower other ingredients if used too liberally.

Apple Cider Vinegar

We mean the tart, unfiltered apple juice that’s bursting with bright, fruity flavors. Apple cider vinegar can work very well for meat dishes, just like marsala wine.

Apple cider vinegar can have a slightly sharp taste, especially when compared to marsala wine. We would recommend that if you are wanting to replace marsala wine with apple cider vinegar, you should add some sugar (a teaspoon or two) to even up the taste. Without adding sugar, the apple cider vinegar may be too sour on its own for your recipe.

Balsamic Vinegar

Balsamic vinegar may not be the first thing that comes to mind when you think of Marsala substitutes, but hear us out. This rich, syrupy vinegar from Italy has a complex flavor profile that can lend a similar depth and sophistication to your cooking as Marsala wine.

Balsamic vinegar boasts a beautiful balance of sweetness and acidity, with notes of caramel, fig, and even a hint of smokiness. When used judiciously, it can add a tangy kick and a touch of umami to your dishes, making it a worthy contender for replacing Marsala in certain recipes.

To use balsamic vinegar as a Marsala substitute, start with a small amount – about half of what the recipe calls for in wine. You can always add more to taste, but it’s harder to correct an overly tangy dish. If the vinegar’s acidity is too strong, try balancing it with a pinch of sugar or a dollop of honey.

Keep in mind that balsamic vinegar will add a darker color to your dish, so it may not be the best choice for lighter sauces or delicate presentations. But for hearty stews, roasted meats, or even desserts like strawberries and cream, a drizzle of aged balsamic can be brilliant.

Red Wine Vinegar

Red wine vinegar can be used as a substitute for marsala wine. But it may not be the perfect match.

Vinegar is a very acidic ingredient, so you may have to balance your ratios to make sure that the dish does not get overpowered.

If you are wanting to substitute marsala wine with red wine vinegar then you should aim to use around a third less of red wine vinegar than you would have used marsala wine.

Tips for Substituting Successfully

Balancing Sweet and Savory Elements

To replicate Marsala wine’s delicate balance when using a substitute, you’ll need to get creative with your ingredients.

For example, if you’re using a drier substitute like Madeira or Sherry, you may need to add a touch of sweetness to your dish to compensate for the missing sugar in Marsala. A pinch of brown sugar, a drizzle of honey, or even a spoonful of caramelized onions can help bridge the gap and bring your dish closer to the original flavor profile.

On the flip side, if you’re using a sweeter substitute like Port or Marsala-style grape juice, you might need to dial back the sweetness elsewhere in the recipe. Reducing the amount of sugar or sweet vegetables like carrots can help prevent your dish from becoming cloying.

Adjusting Acidity Levels

While not as tart as some other wines, Marsala does have a subtle tang that can brighten up heavy dishes and cut through rich flavors.

When using a substitute, pay attention to its acidity level and adjust your recipe accordingly. If your substitute lacks the acidity of Marsala, a splash of lemon juice or a pinch of citric acid can help balance the flavors and add a much-needed zing.

Conversely, if your substitute is more acidic than Marsala (looking at you, vinegars!), you may need to temper the tartness with a bit of extra sweetness or richness. A pat of butter, a splash of cream, or a sprinkle of grated Parmesan cheese can help mellow out the acidity and bring your dish back into harmony.

Embracing Umami

One often-overlooked aspect of Marsala’s flavor is its umami content.

Consider adding ingredients that can boost the umami factor in your dish. Mushrooms, tomato paste, soy sauce, and even a sprinkle of MSG (gasp!) can help replicate the depth and complexity that Marsala brings to the party.

Don’t be afraid to experiment with different umami-rich ingredients until you find the perfect balance for your dish.


Finally, one of the most effective ways to match Marsala’s flavor when using a substitute is to concentrate the flavors through reduction. By simmering your substitute over low heat until some of the liquid evaporates, you can intensify its flavors and create a richer, more complex taste profile.

This technique works particularly well with wine-based substitutes like Madeira, Sherry, and Port. As the liquid reduces, the alcohol content decreases, and the sugars become more concentrated, resulting in a syrupy, intensely flavored liquid that can mimic Marsala’s unique character.

Just be sure to keep an eye on your reduction and avoid letting it burn or become too thick. You want to concentrate the flavors without losing the liquid consistency that Marsala would provide in your dish.

There Are Plenty Of Substitutes For Marsala Wine That Work Well

It is pretty easy to replace marsala wine as long as you have an ingredients that can add the same amount of sweetness to your dish.

Whether you are wanting to replace marsala wine with an alcoholic substitute or a non alcoholic substitute, then we hope we have pointed you in the right direction.

Here are more wine posts on the blog to check out:


What can I use in place of Marsala wine?

In place of Marsala wine, you can use Madeira, Sherry, Port, or a dry white wine like Pinot Grigio. For non-alcoholic options, try grape juice, apple cider vinegar, balsamic vinegar, or red wine vinegar. Adjust the sweetness and acidity as needed to match the flavor profile of Marsala.

Can I use balsamic vinegar instead of Marsala wine?

Yes, you can use balsamic vinegar instead of Marsala wine. Use it sparingly, starting with half the amount of Marsala called for, and balance its acidity with a pinch of sugar or honey. Keep in mind it may darken your dish.

Is Marsala wine red or white?

Marsala wine can be both red and white, but it is most commonly made from white grapes. The color and flavor can vary, with some varieties being sweeter and others drier.

By Anna

Anna Brooks, the voice behind, is a seasoned writer and editor with an insatiable love for food. While not a professional chef, her culinary adventures and unique insights have captivated readers for years. Anna believes in the transformative power of food, stating it "feeds the soul." Dive into her writings for a mix of inspiration, entertainment, and culinary wisdom. Author Pinterest Facebook Twitter Instagram YouTube Tumblr Reddit Quora

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