When most people think of Marsala, they probably think of veal or chicken sauteed and then finished off with the slightly sweet Italian wine know as Marsala. That’s certainly a valid and popular impression of what Marsala might be and one good use for it, but Marsala, like almost every wine, has a more generic example as well as some particularly exceptional bottlings.
Marsala is a fortified wine, similar to Sherry in many ways in that it reaches its peak when carefully aged. The best examples often are vintage dated or are soleras (barrel aged wines of multiple vintages) that have ages of 10 or even 20 years noted on the label.
With this level of maturity, the generally delicate in nature Marsala becomes intensely flavored with notes of almonds, dates and figs. All of these are happy to pair with cheese, particularly ripe, well aged wash rind cheese, though their high acidity and relatively light body makes them particularly adept with a myriad of pairings.