Quote:
Originally Posted by Worth1
Me thinks that brandy was first made to preserve wine for shipping.
Once it came into port and was sold it was then diluted back to normal strength.
Then people got a taste for it in its distilled state.
The other is fortified wine like Marsala and Madeira which people including myself dearly love not only to sip but to cook with.
Fortified wine just has a tasteless alcohol or brandy added to it.
When I was a child I dearly loved brandied fruit.
There was always a big container of it at every house.
Something you dont see often anymore.
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I make a mean Chicken Marsala, if I do say so myself. Dry marsala, not sweet marsala.
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Donna, Zone 9, Texas Gulf Coast
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