A friend and I were having a discussion about Marsala wine, and now we're both confused. If you are making something like Chicken or Veal Marsala, which type of Marsala do you purchase; sweet or dry? I've always used sweet, but she thought dry was the preferred way to go. Where should the Marsala be stored, and how long will it last? Also, besides the aforementioned dish, what are some other recipes that use said Marsala in them?
I've got a half used 2 year old bottle in the cupboard, should it be tossed?